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Best Macaroni And Cheese

KeithLorren's picture
Ingredients
  Elbow macaroni 16 Ounce
  Shredded sharp cheddar cheese 1 Cup (16 tbs)
  Shredded swiss cheese 1 Cup (16 tbs)
  Shredded mozzarella cheese 1 Cup (16 tbs)
  Cream cheese 14 Ounce, sliced small
  Velveeta cheese crumbles 1⁄4 Cup (4 tbs)
  Butter 1⁄2 Cup (8 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
  Evaporated milk 4 Cup (64 tbs)
  Salt 3⁄4 Teaspoon
  Cracked black pepper 1⁄2 Teaspoon
  Onion 2 Medium, chopped finely in food processor
  Chopped parsley 4 Tablespoon
  Melted butter 4 Tablespoon
  Seasoning/Keith's country vegetable seasoning 1 Teaspoon (Keiths Complete)
  Chicken bouillon 1
Directions

Cook macaroni according to package directions and drain. Grease a 16 inch square baking dish. Alternate layers of the macaroni and cheeses in the dish, beginning with macaroni and ending with a cheese layer.

Melt the ΒΌ cup of butter and stir the flour until smooth. Gradually blend in the milk. Heat mixture to a boil, stirring constantly and cook until sauce thickens. Add salt, pepper, 1 teaspoon Keith's Complete seasoning, onion, and parsley. Pour sauce over macaroni and cheese. Melt 4 tablespoons of butter. Dissolve the 1 teaspoon Keith's complete seasoning and 1 chicken bouillon cube in the melted butter and sprinkle over macaroni and cheese. Add a sprinkling of Parmesan cheese and cheddar cheese on top

Bake 30 to 35 minutes at 375 degrees or until golden brown

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pasta
Restriction: 
High Protein
Servings: 
6
Macaroni and Cheese is an American classic. If you didn't know how already, you can now learn to make it here.

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