Creamy Macaroni and Cheese
This delicious creamy macaroni and cheese is the perfect blend of gooey cheeses and pasta baked until hot and bubbly.
Ingredients
- 1 lb Macaroni
- 1 stick Butter (cut into pads)
- 8 oz Velveeta
- 2 c Heavy Cream
- ¾ c Mild cheddar cheese (hand shredded)
- ¾ c Sharp cheddar cheese (hand shredded)
- ¾ c Munster cheese (hand shredded0
- ¾ c Monteray jack cheese (hand shredded)
- 1 tbs Garlic powder
- Salt and Pepper to taste
- Chopped parsely for garnish
Instructions
- First, cook the macaroni in salted water until al dente. 2 minutes under the suggested cooking time should get you there. Drain the pasta and return the empty pot to the stove and place it on the burner that you were just using (that is now off).
- Now add the butter and Velveeta cheese and pour the drained pasta on top. Season it with salt, pepper and garlic powder. Please keep in mind the cheeses are salty to begin with.
- Next, stir everything together until the butter is melted and coating the pasta. Don’t worry if there are still some chunks of velveeta. It will melt during the cooking process.
- Now add in most of the shredded cheeses and heavy cream. Leave about ½ cup of cheese for the topping.
- Then mix everything together until it’s evenly combined and place it in a 9x13 inch baking dish. Top the macaroni with the rest of the cheese and bake it at 350° for about 20-30 minutes or until the cheese is melted and the sides and hot and bubbly.
- Finally, garnish with chopped parsley and let it cool slightly before serving warm. Enjoy!