So Macaroni and Cheese isn't as easy as you think. Theres a million critics. I have trialed so many to find the exact right blend of ingredients. I've been through the toughest critics. My grandmother used to do a baked mac and cheese it was good but its different. This recipe I used to make from my daughters grandmother, Earlene. It's not her recipe exact because I can't find it, but I remember making it with the same cheeses. It was just a matter of getting the measurements right. Finally it was ready to present to my inlaws at Christmas. My husband pre approved and at the family dinner it was a hit. I have a lot of competition on this one. I really nailed it. Since then I have added a couple different cheeses to enhance it, I have also messed with the liquids and measurement amounts. It is really beyond perfect. My daughter Brooklyn said to put Smoked Gouda in it, OMG.
So if you make it, MAKE it RIGHT follow all the steps and you won't be sorry.
1TBSP Veg Oil
1 lb Macaroni
2tsp Onion Powder
3 TBSP Butter
2TBSP Flour
4oz Cream Cheese
4oz Muenster cheese
4oz Sharp Cheddar Cheese
4oz Monteray Jack Cheese
4oz Mozzerella Cheese
4oz Four cheese Italian blend
4oz Smoked Gouda Cheese
1 1/2 C Heavy Cream
1/2 C Half & Half
4oz Velveta Cheese
1C evaporated milk
1tsp seasoning salt
1tsp garlic powder
1tsp smoked paprika
Salt&Pepper
Method
Preheat oven to 350 F. Bring pot of water to a boil add in the salt and onion powder. Stir in the macaroni noodles and cook until just al dente, do not cook all the way through, cook until just soft.
Drain
Do NOT rinse. Stir in 1TBSP butter into noodles.
In a saucepan melt the remaining butter, whisk the flour into the butter.
Slowly add in the Heavy cream, half & half, velveeta, and cream cheese, stir until it melts together. Add in the rest of the seasonings and season to taste
