Mac & Cheese 

Solids:

(1) 16oz Barilla Box of Elbows

(1) 16oz Kraft Single American Cheese Slices

(3) 8oz Kraft Finely Shredded Triple Cheddar Cheese

(1)  Half Stick of Butter

(1) Philadelphia Cream Cheese

Liquids:

(1) 4fl oz Land O Lakes Heavy Cream

(1) Cap full of Olive Oil ((1/4) cup)

(1) 4fl oz Land O Lakes Half & Half

(1) cup of Whole Milk

(1) Extra Large Egg

Spices: Sprinkle the entire top

Ground White Pepper

Ground Black Pepper

Ground Cayenne Pepper

Chives Flakes

Ground Turmeric

Dill Flakes

Ground Mustard

Table Salt

Tools:

Rubber Spatula

5 Quart Pot

3 Quart Glass Dish

(1) 1 Quart Bowl for butter cubes and cheese cubes

Pre-Heat Oven : 325

Instructions:

Coat Glass Dish with Half Stick of Butter. Cut remainder of butter stick into 4. Set aside.

Put your water on to boil.

Undo the Kraft American Cheese Slices and pile them into a big cube atop one another. Press down and cup into cubes. Set aside.

Once your water is boiling, pour in a cap full of Olive Oil and Table Salt. You can put away both. After one minute of boiling with Olive Oil and Table Salt, Spatula Handy, you can pour in the box of Elbows and stir for at least 1 minute.

Bring the Elbows to the firmness or softness you desire. Stirring constantly. Let the water boil out leaving at least less than half the water in the pot. The starchy water is good for flavor.

Once your Elbows are to the consistency you desire, in the same pot with at least less than half the water out. Put the Philadelphia cream cheese in pot. Spatula Handy, Stir well. Pour in all your liquids over the Elbows and stir the egg in well. Add 4 butter cubes to pot. Stir well.

Next put in the American cheese cubes and 1 and 1/2 of the Triple Cheddar Cheese Packages into pot. Stir well.

Sprinkle each of the spices to cover the entire top surface of the mac and cheese mixture. Set aside.

Add mac and cheese mix to butter coated glass dish. Sprinkle 1 of the Triple Cheddar Cheese Packages to the top of the glass dish.

Cook until all liquids are dried up and stir every 15 minutes, adding cheese every stir session until golden brown top and cheesy.

Take out after 45 minutes and let set for 15 minutes.

I like to sample right out the over but that’s just me.

Last modified: December 3, 2018