Mac and cheese

Serves 1
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Directions

  1. 1Add 1 lb of elbow macaroni to boiling water with some chicken bouillon.
  2. 2Add 1 lb of elbow macaroni to boiling water with some chicken bouillon.
  3. 3Add 1 lb of elbow macaroni to boiling water with some chicken bouillon.
  4. 4Once pasta is drained, add half a stick of butter to the same pot.
  5. 5Once pasta is drained, add half a stick of butter to the same pot.
  6. 6Once pasta is drained, add half a stick of butter to the same pot.
  7. 7Add garlic powder, onion powder, Tony Chachere's Original Creole Seasoning, and a little bit of paprika to the butter.
  8. 8Add garlic powder, onion powder, Tony Chachere's Original Creole Seasoning, and a little bit of paprika to the butter.
  9. 9Add garlic powder, onion powder, Tony Chachere's Original Creole Seasoning, and a little bit of paprika to the butter.
  10. 10Add one can of evaporated milk and 2 cups of heavy cream to the pot.
  11. 11Add one can of evaporated milk and 2 cups of heavy cream to the pot.
  12. 12Add one can of evaporated milk and 2 cups of heavy cream to the pot.
  13. 13Let the mixture come to a simmer.
  14. 14Let the mixture come to a simmer.
  15. 15Let the mixture come to a simmer.
  16. 16Add a whole pack of Boursin garlic herb cheese and 6 ounces of Velveeta to the pot.
  17. 17Add a whole pack of Boursin garlic herb cheese and 6 ounces of Velveeta to the pot.
  18. 18Add a whole pack of Boursin garlic herb cheese and 6 ounces of Velveeta to the pot.
  19. 19Turn the heat down and cook until the cheeses are melted down.
  20. 20Turn the heat down and cook until the cheeses are melted down.
  21. 21Turn the heat down and cook until the cheeses are melted down.
  22. 22Turn off the heat before adding shredded cheese.
  23. 23Turn off the heat before adding shredded cheese.
  24. 24Turn off the heat before adding shredded cheese.
  25. 25Add 8 ounces of freshly shredded sharp white cheddar and 16 ounces of extra sharp yellow cheddar to the sauce.
  26. 26Add 8 ounces of freshly shredded sharp white cheddar and 16 ounces of extra sharp yellow cheddar to the sauce.
  27. 27Add 8 ounces of freshly shredded sharp white cheddar and 16 ounces of extra sharp yellow cheddar to the sauce.
  28. 28Mix everything until all the cheese is melted and combined.
  29. 29Mix everything until all the cheese is melted and combined.
  30. 30Mix everything until all the cheese is melted and combined.
  31. 31Pour the mac and cheese into a baking dish.
  32. 32Pour the mac and cheese into a baking dish.
  33. 33Pour the mac and cheese into a baking dish.
  34. 34Top it with more cheddar, a little paprika, and some parsley.
  35. 35Top it with more cheddar, a little paprika, and some parsley.
  36. 36Top it with more cheddar, a little paprika, and some parsley.
  37. 37Bake in the oven at 425 degrees Fahrenheit for about 5 minutes until the cheese on top is melted.
  38. 38Bake in the oven at 425 degrees Fahrenheit for about 5 minutes until the cheese on top is melted.
  39. 39Bake in the oven at 425 degrees Fahrenheit for about 5 minutes until the cheese on top is melted.
  40. 40Broil for a nice crispy top, if desired.
  41. 41Broil for a nice crispy top, if desired.
  42. 42Broil for a nice crispy top, if desired.

Ingredients

  • 1 lb elbow macaroni
  • 1 lb elbow macaroni
  • 1 lb elbow macaroni
  • 4 tbs butter
  • 4 tbs butter
  • 4 tbs butter
  • garlic powder
  • garlic powder
  • garlic powder
  • onion powder
  • onion powder
  • onion powder
  • paprika
  • paprika
  • paprika
  • Tony Chachere's Original Creole Seasoning
  • Tony Chachere's Original Creole Seasoning
  • Tony Chachere's Original Creole Seasoning
  • 1 can evaporated milk
  • 1 can evaporated milk
  • 1 can evaporated milk
  • 2 cups heavy cream
  • 2 cups heavy cream
  • 2 cups heavy cream
  • 1 pack Boursin garlic herb cheese
  • 1 pack Boursin garlic herb cheese
  • 1 pack Boursin garlic herb cheese
  • 6 oz Velveeta
  • 6 oz Velveeta
  • 6 oz Velveeta
  • 8 oz freshly shredded sharp white cheddar
  • 8 oz freshly shredded sharp white cheddar
  • 8 oz freshly shredded sharp white cheddar
  • 16 oz extra sharp yellow cheddar
  • 16 oz extra sharp yellow cheddar
  • 16 oz extra sharp yellow cheddar
  • parsley
  • parsley
  • parsley

Equipment

panspatulabaking dishoven

Tips

  • Do not use roux because it can make the mac and cheese too thick too fast and makes it harder to reheat.
  • Cut the heat before adding the shredded cheese to prevent it from curdling.
  • Use freshly shredded cheese for best results.