# Next Level Mac and Cheese

A rich and creamy mac and cheese recipe featuring a blend of several cheeses and a crunchy topping.

- Total time: 35 min
- Cuisine: American
- Category: Dinner
- Language: en

## 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

## Instructions

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

## Equipment

- pot
- two-gallon bag
- grater
- oven
- spoon
- fork

## 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.

## Source

- Original video: https://www.facebook.com/share/v/1BJSSg714m/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/6e7792b3-a454-4b6d-b1d6-752348acac77
- Extracted: 2026-04-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt