Holiday Mac and Cheese

21m
Serves 1
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Directions

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

Ingredients

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