Serves 1
Directions
- 1Add 1 lb of elbow macaroni to boiling water with some chicken bouillon.
- 2Once pasta is drained, add half a stick of butter to the same pot.
- 3Add garlic powder, onion powder, Tony Chachere's Original Creole Seasoning, and a little bit of paprika to the butter.
- 4Add one can of evaporated milk and 2 cups of heavy cream to the pot.
- 5Let the mixture come to a simmer.
- 6Add a whole pack of Boursin garlic herb cheese and 6 ounces of Velveeta to the pot.
- 7Turn the heat down and cook until the cheeses are melted down.
- 8Turn off the heat before adding shredded cheese.
- 9Add 8 ounces of freshly shredded sharp white cheddar and 16 ounces of extra sharp yellow cheddar to the sauce.
- 10Mix everything until all the cheese is melted and combined.
- 11Pour the mac and cheese into a baking dish.
- 12Top it with more cheddar, a little paprika, and some parsley.
- 13Bake in the oven at 425 degrees Fahrenheit for about 5 minutes until the cheese on top is melted.
- 14Broil for a nice crispy top, if desired.
Ingredients
- 1 lb elbow macaroni
- 4 tbs butter
- garlic powder
- onion powder
- paprika
- Tony Chachere's Original Creole Seasoning
- 1 can evaporated milk
- 2 cups heavy cream
- 1 pack Boursin garlic herb cheese
- 6 oz Velveeta
- 8 oz freshly shredded sharp white cheddar
- 16 oz extra sharp yellow cheddar
- 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.
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