Directions
- 1Salt your water.
- 2Add two pounds of regular elbow macaroni noodles to the pot.
- 3Continuously stir the macaroni to prevent it from sticking to the bottom.
- 4Cook the macaroni until it's al dente.
- 5Strain the macaroni and run it under cold water to stop the cooking process.
- 6If preparing in advance, put the cooked macaroni into a two-gallon bag and refrigerate.
- 7Pour one pint of heavy cream into a clean pot (or the macaroni pot).
- 8Cut one pound of Velveeta into big chunks and add it to the pot with the heavy cream.
- 9Cook the Velveeta and heavy cream on super low heat, letting it slowly melt without burning.
- 10Add butter dust generously.
- 11Grate 6.5 ounces of buttercase cheese and add it to the pot.
- 12Grate 8 ounces of Fontina cheese and add it to the pot.
- 13Grate 8 ounces of extra sharp cheddar cheese and 8 ounces of mild cheddar cheese and add it to the pot.
- 14Chop one block of cream cheese into small pieces and add it to the pot.
- 15Add all the cheeses to the pot and let them melt, stirring continuously and ensuring it doesn't burn.
- 16Add about two cups of milk to the cheese sauce to make it more liquidy.
- 17Keep stirring the cheese sauce to prevent burning until it reaches a desired liquid consistency.
- 18Add about one to two tablespoons of Dan-O's Original seasoning to the cheese sauce.
- 19Stir the cheese sauce for about five minutes on medium temperature until it's well combined and smooth.
- 20Turn off the heat.
- 21Add the two pounds of cooked macaroni to the cheese sauce and mix well.
- 22Top the macaroni and cheese with red pepper cheeseling, jalapeno cheeseling, regular cheeseling, and ranch cheeseling.
- 23Sprinkle Panko breadcrumbs on top of the cheeselings.
- 24Bake in a 400-degree Fahrenheit oven for about 35 minutes.
- 25Serve and enjoy, making sure to get some of the crispy crust.
Ingredients
- 2 pounds regular elbow macaroni noodles
- 6.5 ounces buttercase cheese
- 8 ounces Fontina cheese
- 1 pound Velveeta
- 8 ounces extra sharp cheddar cheese
- 8 ounces mild cheddar cheese
- 1 pint heavy cream
- 1 block cream cheese
- 2 cups milk
- 1 tablespoon Dan-O's Original seasoning
- red pepper cheeseling
- jalapeno cheeseling
- regular cheeseling
- ranch cheeseling
- Panko breadcrumbs
- salt
- butter dust
Equipment
pottwo-gallon baggraterovenspoonfork
Tips
- Salt your water for the macaroni.
- Continuously stir macaroni to prevent sticking.
- Run macaroni under cold water to stop cooking once al dente.
- For a head start, cook macaroni a day before and store in a bag in the fridge.
- Cut Velveeta into big chunks for easier melting.
- Use a very low heat when melting cheeses to prevent burning.
- Don't be afraid to add milk if the cheese sauce is too thick.
- Generously sprinkle Dan-O's Original seasoning.
- Bake at 400 de for about 35 minutes.
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