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