Mac and Cheese

Serves 1
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Directions

  1. 1Cook 1 pound of elbow macaroni in water with chicken bouillon for flavor, then drain the pasta.
  2. 2Cook 1 pound of elbow macaroni in water with chicken bouillon for flavor, then drain the pasta.
  3. 3Cook 1 pound of elbow macaroni in water with chicken bouillon for flavor, then drain the pasta.
  4. 4To the same pot, add half a stick of butter, garlic powder, onion powder, Tony Chachere's Creole Seasoning, and a little bit of paprika.
  5. 5To the same pot, add half a stick of butter, garlic powder, onion powder, Tony Chachere's Creole Seasoning, and a little bit of paprika.
  6. 6To the same pot, add half a stick of butter, garlic powder, onion powder, Tony Chachere's Creole Seasoning, and a little bit of paprika.
  7. 7Add one can of evaporated milk and two cups of heavy cream to the pan, then let the mixture simmer.
  8. 8Add one can of evaporated milk and two cups of heavy cream to the pan, then let the mixture simmer.
  9. 9Add one can of evaporated milk and two cups of heavy cream to the pan, then let the mixture simmer.
  10. 10Add a whole pack of Boursin garlic herb cheese and 6 ounces of Velveeta to the simmering mixture.
  11. 11Add a whole pack of Boursin garlic herb cheese and 6 ounces of Velveeta to the simmering mixture.
  12. 12Add a whole pack of Boursin garlic herb cheese and 6 ounces of Velveeta to the simmering mixture.
  13. 13Turn off the heat before adding shredded cheese to prevent curdling, then add 8 ounces of freshly shredded sharp white cheddar and 16 ounces of freshly shredded extra sharp yellow cheddar.
  14. 14Turn off the heat before adding shredded cheese to prevent curdling, then add 8 ounces of freshly shredded sharp white cheddar and 16 ounces of freshly shredded extra sharp yellow cheddar.
  15. 15Turn off the heat before adding shredded cheese to prevent curdling, then add 8 ounces of freshly shredded sharp white cheddar and 16 ounces of freshly shredded extra sharp yellow cheddar.
  16. 16Mix the cheese until it's completely melted and smooth.
  17. 17Mix the cheese until it's completely melted and smooth.
  18. 18Mix the cheese until it's completely melted and smooth.
  19. 19Add the cooked macaroni to the cheese sauce and mix thoroughly.
  20. 20Add the cooked macaroni to the cheese sauce and mix thoroughly.
  21. 21Add the cooked macaroni to the cheese sauce and mix thoroughly.
  22. 22Pour the mac and cheese into a baking dish.
  23. 23Pour the mac and cheese into a baking dish.
  24. 24Pour the mac and cheese into a baking dish.
  25. 25Top the mac and cheese with more cheddar cheese, a little paprika, and some parsley.
  26. 26Top the mac and cheese with more cheddar cheese, a little paprika, and some parsley.
  27. 27Top the mac and cheese with more cheddar cheese, a little paprika, and some parsley.
  28. 28Bake in the oven at 425 degrees Fahrenheit for about 5 minutes, or until the cheese on top is melted. You can broil it afterward if you want it nice and crispy.
  29. 29Bake in the oven at 425 degrees Fahrenheit for about 5 minutes, or until the cheese on top is melted. You can broil it afterward if you want it nice and crispy.
  30. 30Bake in the oven at 425 degrees Fahrenheit for about 5 minutes, or until the cheese on top is melted. You can broil it afterward if you want it nice and crispy.

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 Creole Seasoning
  • Tony Chachere's Creole Seasoning
  • Tony Chachere's 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 cheese
  • 6 oz Velveeta cheese
  • 6 oz Velveeta cheese
  • 8 oz freshly shredded sharp white cheddar
  • 8 oz freshly shredded sharp white cheddar
  • 8 oz freshly shredded sharp white cheddar
  • 16 oz freshly shredded extra sharp yellow cheddar
  • 16 oz freshly shredded extra sharp yellow cheddar
  • 16 oz freshly shredded extra sharp yellow cheddar
  • parsley
  • parsley
  • parsley

Equipment

potpanbaking dishcolanderspatulaoven

Tips

  • Do not make a roux because it can make the mac and cheese too thick and harder to reheat.
  • When adding shredded cheese, cut the heat to prevent the cheese from curdling or becoming lumpy.
  • Always use freshly shredded cheese to prevent the cheese from curdling or becoming lumpy.
  • To get a crispy top, broil the mac and cheese after baking to melt the cheese on top.
  • Trust this recipe, it went viral for a reason and you will never need another mac and cheese recipe again!
Mac and Cheese | Clip Recipe