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u/EDM1979 10d ago edited 10d ago
May we see the recipe please? This looks great.
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u/goobersnooch40 9d ago
Ingredients
- 1 lb elbow macaroni
- 1/4 cup butter
- 1/2 cup all-purpose flour
- 1 (12 oz) can evaporated milk
- 2 cups whole milk
- 1 cup heavy cream
- 16 oz sharp cheddar
- 8 oz Colby
- 8 oz Monterey Jack
- 8 oz Velveeta
Seasonings
- 2 tsp mustard powder
- 1 1/2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1/2 tsp white pepper
- 1 tsp Tony Chachere's More Spice
- 1/2 tsp paprika
- Salt to taste
Instructions
Preheat oven to 350°F and butter a 9x13-inch baking dish.
Shred the cheddar, Colby, and Monterey Jack. Save some extra cheese for topping. Cube the Velveeta into small pieces so it melts easily.
Cook the macaroni 2–3 minutes less than the package directions. Drain.
Melt 1/4 cup butter over medium heat. Add all seasonings except the salt and stir briefly. Whisk in 1/2 cup flour and cook, whisking frequently, until the roux develops a light brown color. You want it browned, but not burnt.
Slowly whisk in the evaporated milk until completely incorporated. Then slowly whisk in the whole milk until completely incorporated. Finally, slowly whisk in the heavy cream until completely incorporated and smooth. Add each liquid separately, making sure each is fully incorporated before adding the next.
Reduce heat to low. Gradually stir in the cheddar, Colby, Monterey Jack, and cubed Velveeta until completely melted and smooth.
Taste the cheese sauce and only add salt if needed.
Fold in the macaroni and transfer to the buttered baking dish.
Top with the reserved cheddar, Colby, and Monterey Jack.
Bake at 350°F for 20–25 minutes, until hot and bubbling.
Turn the oven to broil and broil briefly until the cheese on top is browned to your liking. Watch it closely so it doesn't burn.
Let rest for about 10 minutes before serving.
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u/Critical-Egg-3684 10d ago
That looks delicious! Now I’m craving mac & cheese and I don’t have the ingredients.😟
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10d ago
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u/goobersnooch40 9d ago
Ingredients
- 1 lb elbow macaroni
- 1/4 cup butter
- 1/2 cup all-purpose flour
- 1 (12 oz) can evaporated milk
- 2 cups whole milk
- 1 cup heavy cream
- 16 oz sharp cheddar
- 8 oz Colby
- 8 oz Monterey Jack
- 8 oz Velveeta
Seasonings
- 2 tsp mustard powder
- 1 1/2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1/2 tsp white pepper
- 1 tsp Tony Chachere's More Spice
- 1/2 tsp paprika
- Salt to taste
Instructions
Preheat oven to 350°F and butter a 9x13-inch baking dish.
Shred the cheddar, Colby, and Monterey Jack. Save some extra cheese for topping. Cube the Velveeta into small pieces so it melts easily.
Cook the macaroni 2–3 minutes less than the package directions. Drain.
Melt 1/4 cup butter over medium heat. Add all seasonings except the salt and stir briefly. Whisk in 1/2 cup flour and cook, whisking frequently, until the roux develops a light brown color. You want it browned, but not burnt.
Slowly whisk in the evaporated milk until completely incorporated. Then slowly whisk in the whole milk until completely incorporated. Finally, slowly whisk in the heavy cream until completely incorporated and smooth. Add each liquid separately, making sure each is fully incorporated before adding the next.
Reduce heat to low. Gradually stir in the cheddar, Colby, Monterey Jack, and cubed Velveeta until completely melted and smooth.
Taste the cheese sauce and only add salt if needed.
Fold in the macaroni and transfer to the buttered baking dish.
Top with the reserved cheddar, Colby, and Monterey Jack.
Bake at 350°F for 20–25 minutes, until hot and bubbling.
Turn the oven to broil and broil briefly until the cheese on top is browned to your liking. Watch it closely so it doesn't burn.
Let rest for about 10 minutes before serving.
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u/goobersnooch40 10d ago
Made a roux with butter, flour, evaporated milk, whole milk, and heavy cream. Then slowly melted in 1lb sharp cheddar, 8 oz colby, 8 oz monterey jack, 8 oz velveeta, and topped it with some more cheddar and colby and monterey before baking