Description
Gourmet baked macaroni and cheese featuring an ultra-creamy homemade cheese sauce and a crispy golden-brown crust. The ultimate side dish for a soul food dinner.
Ingredients
Pasta
- 16 oz Elbow Macaroni
- 2.5 Qts Water
- 2 Tsps Salt
Cheese Sauce
- 1/2 Cup Butter
- 1/4 Cup All Purpose Flour
- 2 Cups Evaporated Milk
- 2 Cups Half & Half
- 16oz Block Extra Sharp White Cheddar, shredded
- 8oz Velvetta, chopped
- 4 Tsp Sugar
- 2 Tsp Salt
- 1 Tsp Paprika (optional)
- 1/2 Tsp Garlic Powder (optional)
- 1/2 Tsp Black Pepper
Very Top
- 16oz Sharp Yellow Cheddar Cheese, shredded
- Parsley Flakes or Paprika (optional)
Instructions
- Place a large pot over high heat.
- Add cool water and salt, then stir well.
- Meanwhile, shred the white and yellow Cheddar cheese.
- Slice the Velvetta cheese into smaller pieces.
- Once the water comes to a boil, add the macaroni.
- Stir well and boil until al dente, about 10 minutes.
- Drain the hot water and set it aside.
- Place a large pot over medium heat.
- Add the butter and flour, then stir well.
- Once the butter melts and the flour dissolves, pour in the milk.
- Slowly stir for a minute.
- Add the white Cheddar and Velvetta cheese.
- Stir periodically until it fully melts.
- Stir in the seasonings and remove from heat.
- Preheat oven to 375F.
- Add the macaroni to a baking dish.
- Add the cheese sauce to the macaroni and fold well.
- Cover the top with the yellow Cheddar cheese.
- Optional: Garnish with Paprika or Parsley if you like.
- Bake for 35-40 minutes until crispy on top.
Nutrition
- Serving Size: 6-8
