Mac and cheese
Directions
- 1Boil the pasta until al dente in some broth.
- 2Add half a stick of butter to a pan.
- 3Add garlic powder, onion powder, Tony's Creole seasoning, paprika, and black pepper to the melted butter.
- 4Add one can of evaporated milk.
- 5Start with a cup and a half of heavy cream, and you can always add more to thin it out later.
- 6Add a pack of Boursin garlic and herb cream cheese.
- 7Once the Boursin cheese has melted, cut the heat.
- 8Add 8 ounces of freshly grated extra sharp white cheddar cheese.
- 9Add 1 pound of sharp yellow cheddar cheese.
- 10Add about 6 ounces of Velveeta cheese to enhance creaminess.
- 11Add the extra half a cup of heavy cream.
- 12Add the cooked pasta into the cheese sauce.
- 13Mix the pasta and cheese sauce well.
- 14Pour the mac and cheese into a baking pan.
- 15Add about another 8 ounces of cheese on top for topping.
- 16Sprinkle some parsley and paprika on top.
- 17Pop it in the oven at 425 degrees Fahrenheit just until the cheese melts, or broil it if you want it crusty on top.
Ingredients
- 1 box pasta of your choice
- 0.5 stick butter
- 1 can evaporated milk
- 2 cup heavy cream
- 1 pack Boursin Cheese (garlic herb)
- 8 ounces extra sharp white cheddar
- 16 ounces sharp yellow cheddar
- 8 ounces sharp yellow cheddar for topping
- 6 ounces Velveeta
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Tony's creole seasoning
- 1 tsp black pepper
- 1 tsp paprika
Equipment
14-inch HexClad wokbaking pan
Tips
- Always get questions about this pot, it's the 14-inch wok from HexClad. My link's in the bio if you want to hit it up.
- Boil pasta al dente in some broth.
- When adding cheese, turn off the heat.
- You can broil it if you want it crusty on top.
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