A great mac and cheese recipe to compliment any dinner or craving. Nothing like a good mac and cheese especially if you a foodie like me. This mac and cheese will remind you of Stouffer's but better and its real easy to do.
Ingredients:
16oz Packaged Elbow Macaroni
4 Tbs Margarine or Butter
3 Cups Evaporated Milk
1 Tbs Parsley Flakes (optional)
1 Tbs Salt
1-1/2 Tbs Sugar
1 Tsp Black Pepper
2 Cups Shredded Mozzarella Cheese
2 Cups Shredded Sharp Cheddar Cheese
8oz Medium Cheddar Cheese
8oz Philadelphia Cream Cheese
Directions:
1. Boil your noodles and set to the side. ( I prefer al dente since you will be baking this dish)
2. Cut your medium cheese block and 8 Philadelphia Cream Cheese into small pieces
3. Time to make the cheese sauce. Add 4 Tbs of butter or margarine to a large pot over medium heat.
4. Once the butter has melted, add your 3 cups of evaporated milk and stir well.
5. Add your sugar, salt and pepper and continue to stir.
6 Add your medium and Philadelphia cheese you cut up and stir until melted and smooth.
7. Once it's melted and smooth, remove from heat and add your noodles and stir well.
8. Preheat your oven to 350 degrees and transfer the mac and cheese to a baking or casserole dish. ( I used my cast iron dutch oven)
9. Add about half a bag of the shredded cheeses to the mixture (save some to top the mac with) and mix well
10. Top the with the remaining cheeses and add parsley flakes if you want (Optional)
11. Cook for 25-30 min. Keep an eye on the mac to see how brown the top is. For a firmer mac and cheese. Cook closer to 30 min.
12. Let it rest for 5-10 minutes to let everything get all happy together and slow down cooking.
Serve and Enjoy!
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