I have to warn you. One spoon of this is at least 3,000 calories. So, I recommend eating it at the gym.
Happy Cooking,
B. Coop
The CHEESIEST Macaroni and Cheese EVER*
The absolute cheesiest mac and cheese recipe ever! 5 cheeses make up this dish of comfort.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 people
Ingredients
1 or 1 1/2 pounds elbow macaroni
4 qt chicken broth
2 TBS butter
12 oz can evaporated milk
1 cup half and half
1 tsp onion powder
2 tsp salt
2 tsp white pepper
1 cup shredded American cheese
1/2 cup shredded Colby Jack cheese
1 cup shredded Mozzarella cheese
1 cup shredded Muenster cheese
1/2 cup shredded Cheddar cheese
↚
Instructions
- Preheat oven to 375 F
- Pour broth in a large pot
- Bring to a boil
- Stir in the elbow macaroni and cook according to package instructions until al dente.
- Drain macaroni. Do NOT rinse.
- Pour macaroni back into the pot; heat off
- Stir in the butter until it melts
- Pour in the evaporated milk and half and half.
- Turn heat back on medium.
- Bring mixture to a simmer
- Add in the salt, onion powder, and white pepper.
- Stir in all of the American cheese and half of the rest of the cheeses EXCEPT the cheddar cheese.
- Once cheese melts, turn off the heat.
- Butter a 9×13* baking dish.
- Pour the macaroni into the dish in a single layer.
- Add the remaining cheese on top including the cheddar cheese.
- Bake for 30-35 or until the cheese is as brown on top as you’d like.
- Allow it to rest for 10 minutes.
- Enjoy!
Recipe Notes
*If you’d like to layer this dish as seen in the video tutorial, use a 9×9 dish.
