Serves 1
Directions
- 1Cook 1 pound of elbow macaroni in water with chicken bouillon for flavor, then drain the pasta.
- 2To the same pot, add half a stick of butter, garlic powder, onion powder, Tony Chachere's Creole Seasoning, and a little bit of paprika.
- 3Add one can of evaporated milk and two cups of heavy cream to the pan, then let the mixture simmer.
- 4Add a whole pack of Boursin garlic herb cheese and 6 ounces of Velveeta to the simmering mixture.
- 5Turn 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.
- 6Mix the cheese until it's completely melted and smooth.
- 7Add the cooked macaroni to the cheese sauce and mix thoroughly.
- 8Pour the mac and cheese into a baking dish.
- 9Top the mac and cheese with more cheddar cheese, a little paprika, and some parsley.
- 10Bake 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
- 4 tbs butter
- garlic powder
- onion powder
- paprika
- Tony Chachere's Creole Seasoning
- 1 can evaporated milk
- 2 cups heavy cream
- 1 pack Boursin garlic herb cheese
- 6 oz Velveeta cheese
- 8 oz freshly shredded sharp white cheddar
- 16 oz freshly shredded extra sharp yellow cheddar
- 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!
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