Southern Style Mac and Cheese
Serves 1
Directions
- 1Boil one pound of elbow noodles, add chicken bouillon to the water for extra flavor.
- 2Boil one pound of elbow noodles, add chicken bouillon to the water for extra flavor.
- 3Boil one pound of elbow noodles, add chicken bouillon to the water for extra flavor.
- 4Shred Monterey Jack, white cheddar, and sharp cheddar cheese.
- 5Shred Monterey Jack, white cheddar, and sharp cheddar cheese.
- 6Shred Monterey Jack, white cheddar, and sharp cheddar cheese.
- 7Put the noodles in the baking dish and add half a stick of butter.
- 8Put the noodles in the baking dish and add half a stick of butter.
- 9Put the noodles in the baking dish and add half a stick of butter.
- 10Combine 12 ounces of evaporated milk, one cup of heavy whipping cream, and all of your shredded cheese into a saucepan.
- 11Combine 12 ounces of evaporated milk, one cup of heavy whipping cream, and all of your shredded cheese into a saucepan.
- 12Combine 12 ounces of evaporated milk, one cup of heavy whipping cream, and all of your shredded cheese into a saucepan.
- 13Season with cajun, onion powder, garlic powder and white pepper.
- 14Season with cajun, onion powder, garlic powder and white pepper.
- 15Season with cajun, onion powder, garlic powder and white pepper.
- 16Give your sauce a mix and then pour it onto your noodles.
- 17Give your sauce a mix and then pour it onto your noodles.
- 18Give your sauce a mix and then pour it onto your noodles.
- 19Add more cheese and put it under the broiler for a few minutes.
- 20Add more cheese and put it under the broiler for a few minutes.
- 21Add more cheese and put it under the broiler for a few minutes.
Ingredients
- 1 pound elbow noodles
- 1 pound elbow noodles
- 1 pound elbow noodles
- chicken bouillon
- chicken bouillon
- chicken bouillon
- block Monterey Jack cheese
- block Monterey Jack cheese
- block Monterey Jack cheese
- block white cheddar cheese
- block white cheddar cheese
- block white cheddar cheese
- block sharp cheddar cheese
- block sharp cheddar cheese
- block sharp cheddar cheese
- 0.5 stick butter
- 0.5 stick butter
- 0.5 stick butter
- 12 ounce evaporated milk
- 12 ounce evaporated milk
- 12 ounce evaporated milk
- 1 cup heavy whipping cream
- 1 cup heavy whipping cream
- 1 cup heavy whipping cream
- cajun seasoning
- cajun seasoning
- cajun seasoning
- onion powder
- onion powder
- onion powder
- garlic powder
- garlic powder
- garlic powder
- white pepper
- white pepper
- white pepper
Equipment
potbaking dishsauce pan
Tips
- Don't rinse noodles after boiling.
- Add cheese on top before putting under the broiler