Mac and cheese

5 mins
Serves 1
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Directions

  1. 1Boil the pasta until al dente in some broth.
  2. 2Boil the pasta until al dente in some broth.
  3. 3Boil the pasta until al dente in some broth.
  4. 4Add half a stick of butter to a pan.
  5. 5Add half a stick of butter to a pan.
  6. 6Add half a stick of butter to a pan.
  7. 7Add garlic powder, onion powder, Tony's Creole seasoning, paprika, and black pepper to the melted butter.
  8. 8Add garlic powder, onion powder, Tony's Creole seasoning, paprika, and black pepper to the melted butter.
  9. 9Add garlic powder, onion powder, Tony's Creole seasoning, paprika, and black pepper to the melted butter.
  10. 10Add one can of evaporated milk.
  11. 11Add one can of evaporated milk.
  12. 12Add one can of evaporated milk.
  13. 13Start with a cup and a half of heavy cream, and you can always add more to thin it out later.
  14. 14Start with a cup and a half of heavy cream, and you can always add more to thin it out later.
  15. 15Start with a cup and a half of heavy cream, and you can always add more to thin it out later.
  16. 16Add a pack of Boursin garlic and herb cream cheese.
  17. 17Add a pack of Boursin garlic and herb cream cheese.
  18. 18Add a pack of Boursin garlic and herb cream cheese.
  19. 19Once the Boursin cheese has melted, cut the heat.
  20. 20Once the Boursin cheese has melted, cut the heat.
  21. 21Once the Boursin cheese has melted, cut the heat.
  22. 22Add 8 ounces of freshly grated extra sharp white cheddar cheese.
  23. 23Add 8 ounces of freshly grated extra sharp white cheddar cheese.
  24. 24Add 8 ounces of freshly grated extra sharp white cheddar cheese.
  25. 25Add 1 pound of sharp yellow cheddar cheese.
  26. 26Add 1 pound of sharp yellow cheddar cheese.
  27. 27Add 1 pound of sharp yellow cheddar cheese.
  28. 28Add about 6 ounces of Velveeta cheese to enhance creaminess.
  29. 29Add about 6 ounces of Velveeta cheese to enhance creaminess.
  30. 30Add about 6 ounces of Velveeta cheese to enhance creaminess.
  31. 31Add the extra half a cup of heavy cream.
  32. 32Add the extra half a cup of heavy cream.
  33. 33Add the extra half a cup of heavy cream.
  34. 34Add the cooked pasta into the cheese sauce.
  35. 35Add the cooked pasta into the cheese sauce.
  36. 36Add the cooked pasta into the cheese sauce.
  37. 37Mix the pasta and cheese sauce well.
  38. 38Mix the pasta and cheese sauce well.
  39. 39Mix the pasta and cheese sauce well.
  40. 40Pour the mac and cheese into a baking pan.
  41. 41Pour the mac and cheese into a baking pan.
  42. 42Pour the mac and cheese into a baking pan.
  43. 43Add about another 8 ounces of cheese on top for topping.
  44. 44Add about another 8 ounces of cheese on top for topping.
  45. 45Add about another 8 ounces of cheese on top for topping.
  46. 46Sprinkle some parsley and paprika on top.
  47. 47Sprinkle some parsley and paprika on top.
  48. 48Sprinkle some parsley and paprika on top.
  49. 49Pop it in the oven at 425 degrees Fahrenheit just until the cheese melts, or broil it if you want it crusty on top.
  50. 50Pop it in the oven at 425 degrees Fahrenheit just until the cheese melts, or broil it if you want it crusty on top.
  51. 51Pop 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
  • 1 box pasta of your choice
  • 1 box pasta of your choice
  • 0.5 stick butter
  • 0.5 stick butter
  • 0.5 stick butter
  • 1 can evaporated milk
  • 1 can evaporated milk
  • 1 can evaporated milk
  • 2 cup heavy cream
  • 2 cup heavy cream
  • 2 cup heavy cream
  • 1 pack Boursin Cheese (garlic herb)
  • 1 pack Boursin Cheese (garlic herb)
  • 1 pack Boursin Cheese (garlic herb)
  • 8 ounces extra sharp white cheddar
  • 8 ounces extra sharp white cheddar
  • 8 ounces extra sharp white cheddar
  • 16 ounces sharp yellow cheddar
  • 16 ounces sharp yellow cheddar
  • 16 ounces sharp yellow cheddar
  • 8 ounces sharp yellow cheddar for topping
  • 8 ounces sharp yellow cheddar for topping
  • 8 ounces sharp yellow cheddar for topping
  • 6 ounces Velveeta
  • 6 ounces Velveeta
  • 6 ounces Velveeta
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp Tony's creole seasoning
  • 1 tsp Tony's creole seasoning
  • 1 tsp Tony's creole seasoning
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp paprika
  • 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.