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Ultimate Mac and Cheese
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Ahh mac and cheese. It's the best comfort food ever!
Persons
8
Serving Size
1 cup
Prep Time
4 minutes
Cook Time
1 hour
Total Time
1 hour, 4 minutes
Notes
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.
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 parmasan, grated
- 1 Tbsp Sauce Goddess Sweet Heat
Instructions
- 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. Stir to combine.
- Butter your casserole dish. 9x13 works, so does a large oven ware pan.
- Pour half the mac and cheese into the pan.
- Sprinkle remaining cheddar over the dish.
- 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.
