Creamy Mac n’ Cheese

15 mins
Serves 1
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Directions

  1. 1Start by melting half a stick of butter in a pan.
  2. 2Start by melting half a stick of butter in a pan.
  3. 3Start by melting half a stick of butter in a pan.
  4. 4Add 3 cups of heavy cream to the melted butter, keeping the burner at a medium-low setting to prevent separation.
  5. 5Add 3 cups of heavy cream to the melted butter, keeping the burner at a medium-low setting to prevent separation.
  6. 6Add 3 cups of heavy cream to the melted butter, keeping the burner at a medium-low setting to prevent separation.
  7. 7Incorporate the butter and cream.
  8. 8Incorporate the butter and cream.
  9. 9Incorporate the butter and cream.
  10. 10Add garlic powder, onion powder, black pepper, paprika, and a little bit of salt. Optionally, add chicken bouillon.
  11. 11Add garlic powder, onion powder, black pepper, paprika, and a little bit of salt. Optionally, add chicken bouillon.
  12. 12Add garlic powder, onion powder, black pepper, paprika, and a little bit of salt. Optionally, add chicken bouillon.
  13. 13Mix everything together and let it come to a simmer.
  14. 14Mix everything together and let it come to a simmer.
  15. 15Mix everything together and let it come to a simmer.
  16. 16Add 3 cups of cheddar cheese and 2 cups of queso Oaxaca to the simmering mixture.
  17. 17Add 3 cups of cheddar cheese and 2 cups of queso Oaxaca to the simmering mixture.
  18. 18Add 3 cups of cheddar cheese and 2 cups of queso Oaxaca to the simmering mixture.
  19. 19Mix everything until the cheese is melted and the sauce reaches a creamy consistency. Turn off the heat.
  20. 20Mix everything until the cheese is melted and the sauce reaches a creamy consistency. Turn off the heat.
  21. 21Mix everything until the cheese is melted and the sauce reaches a creamy consistency. Turn off the heat.
  22. 22Add the cooked elbow macaroni to the sauce.
  23. 23Add the cooked elbow macaroni to the sauce.
  24. 24Add the cooked elbow macaroni to the sauce.
  25. 25Mix the pasta thoroughly with the sauce until it's fully coated.
  26. 26Mix the pasta thoroughly with the sauce until it's fully coated.
  27. 27Mix the pasta thoroughly with the sauce until it's fully coated.

Ingredients

  • 0.5 stick butter
  • 0.5 stick butter
  • 0.5 stick butter
  • 3 cups heavy cream
  • 3 cups heavy cream
  • 3 cups heavy cream
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 2 tsp paprika
  • 2 tsp paprika
  • 2 tsp paprika
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • salt
  • salt
  • salt
  • chicken bouillon
  • chicken bouillon
  • chicken bouillon
  • 3 cups cheddar cheese
  • 3 cups cheddar cheese
  • 3 cups cheddar cheese
  • 2 cups Oaxaca cheese
  • 2 cups Oaxaca cheese
  • 2 cups Oaxaca cheese
  • 1.5 lbs pasta
  • 1.5 lbs pasta
  • 1.5 lbs pasta

Equipment

panwooden spatulacolander

Tips

  • Make sure to keep your burner at a medium-low setting when adding heavy cream. Temperature is key when using heavy cream to prevent the sauce from separating.
  • You can adjust any of the spices to your liking.