Ultimate Mac and Cheese
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Who doesn’t love ooey gooey mac and cheese. Don’t let these breadcrumbs deceive you, it’s gooey under that top layer. We use a big Le Cruset pan to get the bottom and sides nice and crunchy then layer in the cheesy goodness.
Ultimate Mac and Cheese
Rated 5.0 stars by 1 users
Category
Salads and Sides
Author:
Jennifer
Servings
8
Prep Time
15 minutes
Cook Time
60 minutes
If you love cheese, you need to try this recipe for the Ultimate Mac and Cheese. We're using four cheeses and our amazing BBQ Sweet Heat seasoning to really boost the flavor even more.
Ingredients
- 1 lb box of elbow macaroni
- 3 cups whole milk
- 8 oz cream cheese
- 2 cup sharp cheddar, grated
- 1 cup fontina cheese, grated
-
1/2 cup parmesan, grated
-
1 Tbsp Sauce Goddess Sweet Heat
Directions
Heat milk in a pan large enough to add the macaroni.
Add cream cheese, 1 1/2 cup of the cheddar and the fontina. The cheese will naturally thicken the milk.
Stir in seasoning.
Cook the pasta until barely done.
Drain very well so no water is remaining.
Pour macaroni into the sauce.
Pour half the mac and cheese into the pan.
Pour half the mac and cheese into the pan.
Sprinkle remaining cheddar over the dish.
Stir to combine.
Add remaining mc and cheese.
Sprinkle parmesan on top.
Cover pan loosely with foil.
Bake for 20 minutes.
Remove foil and bake for 15 more.
Recipe Note
Check out these fun variations on this recipe.
Mexican- substitute Latin Heat for Sweet Heat, add pepper jack cheese instead of fontina and half of the cheddar. Top with crumbled tortilla chips and Cotija cheese. Add 1/2 cup of cooked langostine lobster chunks.
Italian- substitute 2 tsp Super Chunk for Sweet Heat, add 2 Tbsp basil. Substitute 1 cup parmesan for 1 cup of the cheddar. Add 1/2 cup cooked porcini mushrooms. Patted very dry.
Pacific Northwest-Add 1 cup cooked salmon to this exact recipe
