SUPER INDULGENT MACARONI AND CHEESE
This recipe was inspired by Chef Antonio Taylor!! I altered his recipe to suit my family's taste and came up with a masterpiece!!! This Mac and cheese was a complete hit at my family's Thanksgiving dinner and at a company event!! Everyone wanted the recipe!! Completely indulgent!!
Provided by Amanda Dunlap
Categories Pasta Sides
Time 1h20m
Number Of Ingredients 11
Steps:
- 1. Boil noodles until al dente. Approx 7 minutes. Rinse with cold water and put in a 9x13 sprayed or buttered baking dish.
- 2. Shred Cheese and mix together. **Never use pre shredded cheese in the package. They add a waxy coating on the cheese to preserve it which doesn't allow it to melt as good.**
- 3. Season the noodles with Kosher salt and cracked black pepper.
- 4. Mix in the cheese with the noodles. Slice the stick of butter and evenly space over the cheese and noodle mixture. Lightly season again.
- 5. In a saucepan add 4 tablespoons of butter 1 can evaporated milk, heavy cream, and 1 pound of Velveeta that is cubed for easier melting. Over medium low heat stir frequently until Velveeta is completely melted.
- 6. Season sauce with dashes of old bay, poultry seasoning, black pepper, and any other seasoning you prefer. Sauce will seem too thin, but it won't be once baked.
- 7. Pour sauce over noodles working it in as you go. With remaining Velveeta, use about 4oz to make little cubes. Poke them in all over the mixture to have little cheesy surprises!
- 8. Bake at 350 for 30-45 minutes until bubbly and lightly browned! Enjoy!!!
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