MY OH GOD Mac and Cheese
3-1/2 cups large elbow macaroni
10 oz. Velveeta cheese, cut into 1″ squares
10 oz. Bouche Amish cheddar cheese, cut into 1″ squares
15 oz. Gruyere cheese, shredded
1 cup Asiago cheese shredded
1 cup Bellavitano with Balsamic vinegar shredded
4 oz. cream cheese, at room temp.
1/2 cup sour cream
1 cup heavy cream
1 cup half-and-half
2-2/3 Tbsp. flour
1 Tbsp. Worcestershire sauce
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dry mustard powder
1/8-1/4 tsp. cayenne pepper
1 tsp. kosher salt
1 Tbsp. fresh chives, for garnish
Breathe Deep and Smile your family is going to love you! You’re about to prepare the best mac and cheese ever!
Grease a 13″ x 9″ nonstick metal baking pan with 1 Tbsp. butter. Preheat oven to 350. Prepare macaroni according to the package directions, but make sure it’s al dente. (It should be firm.) Be sure to add a pinch of salt and a dash of olive oil to the boiling water while cooking. Drain pasta well and pour into the baking pan.
In a large mixing bowl, add the heavy cream, half-and-half, and sour cream; break the cream cheese into little bits with your fingers as you add it to the bowl. Add the egg, flour, Worcestershire sauce, garlic and onion powders, dry mustard, cayenne pepper; combine very well with a mixer to break up that cream cheese. It will look lumpy, but that’s okay.
Starting at the corners of the pasta dish, place and push down the Velveeta and the Bouche cheddar cubes. Work your way around and toward the middle (they won’t push down completely, but just smooch them down a bit).
Now sprinkle the Gruyere cheese evenly over the top. Gently and evenly pour that non-fat, low calorie artery-clogging (grin from ear to ear) mixture on it, covering all areas. Gently shake the pan afterwards for a sec to make sure the liquid is even in the pan. Make little holes into areas of the mixture with your fingers. (You’re just getting some of that Gruyere down deeper below the surface.)
Sprinkle the Asiago and Bellavitano combo over the mixture and sprinkle the paprika on top. Put this piece of heaven in the oven (make sure your oven rack is right in the middle) and bake until brown and bubbly — approximately 30 minutes.
It will be creamy in the center and crustier on the top and edges. Chop some fresh chives and get those taste buds ready. When it’s done, garnish with the chives. Try not to eat part of the crusty top before you serve it, I know it’s hard so Breathe deep and try hard.
This is your ticket to a happy family.
To change it up a little sprinkle 3 oz. of finely chopped Serrano Ham on the very top just after the Asiago and Bellavitano.