Creamy Macaroni and Cheese Recipe
Creamy macaroni and cheese is the perfect blend of gooey cheeses, cream and pasta baked until hot and bubbly.
Equipment
- 9" x 13" baking dish
Ingredients
- 1 Pound Medium Sized Pasta Shells
- 1 Stick Butter, softened and cut into pads
- 8 Oz Velveeta, cubed
- 2 Cups Heavy Cream
- ¾ Cup Mild Cheddar Cheese, hand shredded
- ¾ Cup Sharp Cheddar Cheese, hand shredded
- ¾ Cup Munster Cheese hand shredded
- ¾ Cup Moneteray Jack Cheese, hand shredded
- 1 teaspoon Garlic Powder
- Salt and Pepper to taste
- Parsley for garnish, optional
Instructions
- Preheat the oven to 350 degrees.
- Shred the mild cheddar, sharp cheddar, munster and monterey jack cheese and mix them together in a large bowl.
- Cook the pasta in salted water until al dente. Strain the pasta and return the pot to the same burner that is now off. Add the butter, Velveeta cheese and strained pasta on top. Season it with salt, pepper and garlic powder. Stir everything together until the butter is melted and coating the pasta.
- Add in most of the shredded cheeses (leaving about ½ a cup) and pour in the heavy cream. Mix everything together until it’s evenly combined and place it into a 9 x 13"greased baking dish.
- Sprinkle the top with the rest of the shredded cheese and place it, uncovered, into the center rack of the oven for 20-30 minutes or until the sides are hot and bubbly and the cheese is melted.
- Finally, let it rest for 5- 10 minutes and garnish with chopped parsley (optional). Serve warm and enjoy!