Holiday Mac and Cheese

21 mins
Serves 1
facebook.com

Directions

  1. 1Salt boiling water and add noodles.
  2. 2Salt boiling water and add noodles.
  3. 3Salt boiling water and add noodles.
  4. 4Once cooked, immediately strain the noodles, reserving some pasta water.
  5. 5Once cooked, immediately strain the noodles, reserving some pasta water.
  6. 6Once cooked, immediately strain the noodles, reserving some pasta water.
  7. 7Use the same pot for the sauce to save on dishes.
  8. 8Use the same pot for the sauce to save on dishes.
  9. 9Use the same pot for the sauce to save on dishes.
  10. 10Add some reserved pasta water to the pot on medium heat.
  11. 11Add some reserved pasta water to the pot on medium heat.
  12. 12Add some reserved pasta water to the pot on medium heat.
  13. 13Add half and half to the pot.
  14. 14Add half and half to the pot.
  15. 15Add half and half to the pot.
  16. 16Add Velveeta to the pot and stir occasionally on medium heat until fully melted.
  17. 17Add Velveeta to the pot and stir occasionally on medium heat until fully melted.
  18. 18Add Velveeta to the pot and stir occasionally on medium heat until fully melted.
  19. 19Turn off the heat and add sharp cheddar cheese, stirring it in bit by bit.
  20. 20Turn off the heat and add sharp cheddar cheese, stirring it in bit by bit.
  21. 21Turn off the heat and add sharp cheddar cheese, stirring it in bit by bit.
  22. 22Season with black pepper, chicken bouillon, and salt to taste.
  23. 23Season with black pepper, chicken bouillon, and salt to taste.
  24. 24Season with black pepper, chicken bouillon, and salt to taste.
  25. 25Pour about three-quarters of the sauce into the cooked macaroni and mix without smashing the mac.
  26. 26Pour about three-quarters of the sauce into the cooked macaroni and mix without smashing the mac.
  27. 27Pour about three-quarters of the sauce into the cooked macaroni and mix without smashing the mac.
  28. 28Grate any remaining sharp cheddar into the bowl.
  29. 29Grate any remaining sharp cheddar into the bowl.
  30. 30Grate any remaining sharp cheddar into the bowl.
  31. 31Layer the mac and cheese: start with a layer of sauce, then some shredded mixed cheddar cheese, then more macaroni.
  32. 32Layer the mac and cheese: start with a layer of sauce, then some shredded mixed cheddar cheese, then more macaroni.
  33. 33Layer the mac and cheese: start with a layer of sauce, then some shredded mixed cheddar cheese, then more macaroni.
  34. 34Add the rest of the sauce.
  35. 35Add the rest of the sauce.
  36. 36Add the rest of the sauce.
  37. 37Toss the mac and cheese in the oven at 350 degrees Fahrenheit for 20 minutes.
  38. 38Toss the mac and cheese in the oven at 350 degrees Fahrenheit for 20 minutes.
  39. 39Toss the mac and cheese in the oven at 350 degrees Fahrenheit for 20 minutes.
  40. 40Broil on high for 30 seconds to 1 minute after baking.
  41. 41Broil on high for 30 seconds to 1 minute after baking.
  42. 42Broil on high for 30 seconds to 1 minute after baking.

Ingredients

  • 16 oz elbow macaroni
  • 16 oz elbow macaroni
  • 16 oz elbow macaroni
  • 1.5 lb Velveeta
  • 1.5 lb Velveeta
  • 1.5 lb Velveeta
  • 2 lb Velveeta
  • 2 lb Velveeta
  • 2 lb Velveeta
  • 8 oz shredded sharp cheddar cheese (for the sauce, use block if possible)
  • 8 oz shredded sharp cheddar cheese (for the sauce, use block if possible)
  • 8 oz shredded sharp cheddar cheese (for the sauce, use block if possible)
  • 1 cup hot pasta water
  • 1 cup hot pasta water
  • 1 cup hot pasta water
  • 1 pint half & half
  • 1 pint half & half
  • 1 pint half & half
  • 0.5 tbsp black pepper
  • 0.5 tbsp black pepper
  • 0.5 tbsp black pepper
  • 1 tbsp chicken bouillon powder
  • 1 tbsp chicken bouillon powder
  • 1 tbsp chicken bouillon powder
  • Salt
  • Salt
  • Salt
  • 10 oz mixed shredded cheddar cheese (for layers and topping)
  • 10 oz mixed shredded cheddar cheese (for layers and topping)
  • 10 oz mixed shredded cheddar cheese (for layers and topping)
  • 16 oz mixed shredded cheddar cheese (for layers and topping)
  • 16 oz mixed shredded cheddar cheese (for layers and topping)
  • 16 oz mixed shredded cheddar cheese (for layers and topping)

Equipment

potstrainergrateroven

Tips

  • Don't throw away pasta water, use it for the sauce to reduce waste and thicken the sauce with starch.
  • Keep holiday mac and cheese simple with minimal seasonings.
  • Velveeta helps keep the mac and cheese creamier for leftovers.
  • Layer the mac and cheese for best results.