Next Level Mac and Cheese

35 mins
Serves 1
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Directions

  1. 1Salt your water.
  2. 2Salt your water.
  3. 3Salt your water.
  4. 4Add two pounds of regular elbow macaroni noodles to the pot.
  5. 5Add two pounds of regular elbow macaroni noodles to the pot.
  6. 6Add two pounds of regular elbow macaroni noodles to the pot.
  7. 7Continuously stir the macaroni to prevent it from sticking to the bottom.
  8. 8Continuously stir the macaroni to prevent it from sticking to the bottom.
  9. 9Continuously stir the macaroni to prevent it from sticking to the bottom.
  10. 10Cook the macaroni until it's al dente.
  11. 11Cook the macaroni until it's al dente.
  12. 12Cook the macaroni until it's al dente.
  13. 13Strain the macaroni and run it under cold water to stop the cooking process.
  14. 14Strain the macaroni and run it under cold water to stop the cooking process.
  15. 15Strain the macaroni and run it under cold water to stop the cooking process.
  16. 16If preparing in advance, put the cooked macaroni into a two-gallon bag and refrigerate.
  17. 17If preparing in advance, put the cooked macaroni into a two-gallon bag and refrigerate.
  18. 18If preparing in advance, put the cooked macaroni into a two-gallon bag and refrigerate.
  19. 19Pour one pint of heavy cream into a clean pot (or the macaroni pot).
  20. 20Pour one pint of heavy cream into a clean pot (or the macaroni pot).
  21. 21Pour one pint of heavy cream into a clean pot (or the macaroni pot).
  22. 22Cut one pound of Velveeta into big chunks and add it to the pot with the heavy cream.
  23. 23Cut one pound of Velveeta into big chunks and add it to the pot with the heavy cream.
  24. 24Cut one pound of Velveeta into big chunks and add it to the pot with the heavy cream.
  25. 25Cook the Velveeta and heavy cream on super low heat, letting it slowly melt without burning.
  26. 26Cook the Velveeta and heavy cream on super low heat, letting it slowly melt without burning.
  27. 27Cook the Velveeta and heavy cream on super low heat, letting it slowly melt without burning.
  28. 28Add butter dust generously.
  29. 29Add butter dust generously.
  30. 30Add butter dust generously.
  31. 31Grate 6.5 ounces of buttercase cheese and add it to the pot.
  32. 32Grate 6.5 ounces of buttercase cheese and add it to the pot.
  33. 33Grate 6.5 ounces of buttercase cheese and add it to the pot.
  34. 34Grate 8 ounces of Fontina cheese and add it to the pot.
  35. 35Grate 8 ounces of Fontina cheese and add it to the pot.
  36. 36Grate 8 ounces of Fontina cheese and add it to the pot.
  37. 37Grate 8 ounces of extra sharp cheddar cheese and 8 ounces of mild cheddar cheese and add it to the pot.
  38. 38Grate 8 ounces of extra sharp cheddar cheese and 8 ounces of mild cheddar cheese and add it to the pot.
  39. 39Grate 8 ounces of extra sharp cheddar cheese and 8 ounces of mild cheddar cheese and add it to the pot.
  40. 40Chop one block of cream cheese into small pieces and add it to the pot.
  41. 41Chop one block of cream cheese into small pieces and add it to the pot.
  42. 42Chop one block of cream cheese into small pieces and add it to the pot.
  43. 43Add all the cheeses to the pot and let them melt, stirring continuously and ensuring it doesn't burn.
  44. 44Add all the cheeses to the pot and let them melt, stirring continuously and ensuring it doesn't burn.
  45. 45Add all the cheeses to the pot and let them melt, stirring continuously and ensuring it doesn't burn.
  46. 46Add about two cups of milk to the cheese sauce to make it more liquidy.
  47. 47Add about two cups of milk to the cheese sauce to make it more liquidy.
  48. 48Add about two cups of milk to the cheese sauce to make it more liquidy.
  49. 49Keep stirring the cheese sauce to prevent burning until it reaches a desired liquid consistency.
  50. 50Keep stirring the cheese sauce to prevent burning until it reaches a desired liquid consistency.
  51. 51Keep stirring the cheese sauce to prevent burning until it reaches a desired liquid consistency.
  52. 52Add about one to two tablespoons of Dan-O's Original seasoning to the cheese sauce.
  53. 53Add about one to two tablespoons of Dan-O's Original seasoning to the cheese sauce.
  54. 54Add about one to two tablespoons of Dan-O's Original seasoning to the cheese sauce.
  55. 55Stir the cheese sauce for about five minutes on medium temperature until it's well combined and smooth.
  56. 56Stir the cheese sauce for about five minutes on medium temperature until it's well combined and smooth.
  57. 57Stir the cheese sauce for about five minutes on medium temperature until it's well combined and smooth.
  58. 58Turn off the heat.
  59. 59Turn off the heat.
  60. 60Turn off the heat.
  61. 61Add the two pounds of cooked macaroni to the cheese sauce and mix well.
  62. 62Add the two pounds of cooked macaroni to the cheese sauce and mix well.
  63. 63Add the two pounds of cooked macaroni to the cheese sauce and mix well.
  64. 64Top the macaroni and cheese with red pepper cheeseling, jalapeno cheeseling, regular cheeseling, and ranch cheeseling.
  65. 65Top the macaroni and cheese with red pepper cheeseling, jalapeno cheeseling, regular cheeseling, and ranch cheeseling.
  66. 66Top the macaroni and cheese with red pepper cheeseling, jalapeno cheeseling, regular cheeseling, and ranch cheeseling.
  67. 67Sprinkle Panko breadcrumbs on top of the cheeselings.
  68. 68Sprinkle Panko breadcrumbs on top of the cheeselings.
  69. 69Sprinkle Panko breadcrumbs on top of the cheeselings.
  70. 70Bake in a 400-degree Fahrenheit oven for about 35 minutes.
  71. 71Bake in a 400-degree Fahrenheit oven for about 35 minutes.
  72. 72Bake in a 400-degree Fahrenheit oven for about 35 minutes.
  73. 73Serve and enjoy, making sure to get some of the crispy crust.
  74. 74Serve and enjoy, making sure to get some of the crispy crust.
  75. 75Serve and enjoy, making sure to get some of the crispy crust.

Ingredients

  • 2 pounds regular elbow macaroni noodles
  • 2 pounds regular elbow macaroni noodles
  • 2 pounds regular elbow macaroni noodles
  • 6.5 ounces buttercase cheese
  • 6.5 ounces buttercase cheese
  • 6.5 ounces buttercase cheese
  • 8 ounces Fontina cheese
  • 8 ounces Fontina cheese
  • 8 ounces Fontina cheese
  • 1 pound Velveeta
  • 1 pound Velveeta
  • 1 pound Velveeta
  • 8 ounces extra sharp cheddar cheese
  • 8 ounces extra sharp cheddar cheese
  • 8 ounces extra sharp cheddar cheese
  • 8 ounces mild cheddar cheese
  • 8 ounces mild cheddar cheese
  • 8 ounces mild cheddar cheese
  • 1 pint heavy cream
  • 1 pint heavy cream
  • 1 pint heavy cream
  • 1 block cream cheese
  • 1 block cream cheese
  • 1 block cream cheese
  • 2 cups milk
  • 2 cups milk
  • 2 cups milk
  • 1 tablespoon Dan-O's Original seasoning
  • 1 tablespoon Dan-O's Original seasoning
  • 1 tablespoon Dan-O's Original seasoning
  • red pepper cheeseling
  • red pepper cheeseling
  • red pepper cheeseling
  • jalapeno cheeseling
  • jalapeno cheeseling
  • jalapeno cheeseling
  • regular cheeseling
  • regular cheeseling
  • regular cheeseling
  • ranch cheeseling
  • ranch cheeseling
  • ranch cheeseling
  • Panko breadcrumbs
  • Panko breadcrumbs
  • Panko breadcrumbs
  • salt
  • salt
  • salt
  • butter dust
  • butter dust
  • 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.