The CHEESIEST Macaroni and Cheese Ever

I think I’ve gone overboard. In the best way though! This by far the cheesiest Mac and Cheese I’ve ever had! I mean, doesn’t your teeth ache just looking at all of the cheese in the photo?? I managed to retain that creamy texture too. If you can’t already tell, I’m damn proud of this ooey gooey goodness!

I love boiling the elbow macaroni in chicken broth. It adds a ton of flavor. It almost taste like the mac and cheese contains meat. It helps reduce the amount of seasoning you have to add later on.

I never ever rinse pasta. I always stir in a small amount of butter. This stops the cooking process. Yes, sometimes food will continue to “cook” even after being removed from heat.

I use a total of 5 different cheeses in this recipe. Feel free to use your favorites. I add in half of the cheese while the mac and cheese is cooking over the burner. Then, I sprinkle on the rest over the top in the casserole dish.

Look at that crisp cheese pull! The topping is not too crunchy, it’s just right! The perfect coverage for that creamy, cheesy stuff underneath. If you like a brown, almost burnt, looking topping, just leave it in the oven until it reaches the desired look.

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


  • 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


  1. Preheat oven to 375 F
  2. Pour broth in a large pot
  3. Bring to a boil
  4. Stir in the elbow macaroni and cook according to package instructions until al dente.
  5. Drain macaroni. Do NOT rinse.
  6. Pour macaroni back into the pot; heat off
  7. Stir in the butter until it melts
  8. Pour in the evaporated milk and half and half.
  9. Turn heat back on medium.
  10. Bring mixture to a simmer
  11. Add in the salt, onion powder, and white pepper.
  12. Stir in all of the American cheese and half of the rest of the cheeses EXCEPT the cheddar cheese.
  13. Once cheese melts, turn off the heat.
  14. Butter a 9×13* baking dish.
  15. Pour the macaroni into the dish in a single layer.
  16. Add the remaining cheese on top including the cheddar cheese.
  17. Bake for 30-35 or until the cheese is as brown on top as you’d like.
  18. Allow it to rest for 10 minutes.
  19. Enjoy!

Recipe Notes

*If you’d like to layer this dish as seen in the video tutorial, use a 9×9 dish.

Slow Cooker Mac and Cheese

I needed to make mac and cheese for church this past Sunday. Of course, I woke up late. Typical, Coop. I had to figure out a way to cook while I dressed. Heeeeey, Crock pot! I rarely use the thing. That’s about to change! This mac and cheese is my new favorite! Easy, sinfully creamy, and it allowed me to cook while I did my make up! Look at God!!!

You can set it at high and cook for 1 hour. Or, set it at low and cook for 2. When it’s done, just turn the dial to the “Warm” setting and it will stay perfectly hot and creamy throughout dinner. Clean up will be easy breezy too, because you won’t have any leftovers. More slow cooker recipes are in our near future, Cookies…


B. Coop

Slow Cooker Mac and Cheese
Serves 10
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  1. Cooking spray
  2. 3 cups of elbow macaroni
  3. 15 oz can of cheddar cheese soup
  4. 3 1/2 cups of half and half
  5. 2 cups of American cheese (cubed)
  6. 1 cup of Mozzarella cheese
  7. 3 tablespoons of unsalted butter
  8. 1/2 teaspoon of onion powder
  9. 1 teaspoon of Accent
  10. salt and white pepper to taste
  1. Boil pasta for 4-5 mins.
  2. Drain
  3. Spray slow cooker with cooking spray
  4. Whisk soup and half and half together in the slow cooker
  5. Add in pasta and butter
  6. Then cheese and spices
  7. Stir and cover
  8. Cook on low for 2 hours or on high for 1 hour (check after 40 mins if cooking on high)
  9. Enjoy!
Coop Can Cook

Crawfish Mac and Cheese

Lobster mac and cheese is delightful. But, here in Louisiana, crawfish is king, baby! I wanted to show you how I make easy, quick, and cheap mac and cheese! But, crawfish were on sale at the store, so ding, ding…crawfish mac and cheese!crawfish-mac-and-cheese Watch me tease you….


Easy right? It’s completely sinful, but God is sooo good! So, is this recipe. Try it. 



Crawfish Mac and Cheese
Serves 6
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Cook Time
20 min
Cook Time
20 min
  1. 1 lb crawfish tails
  2. 1 lb elbow macaroni
  3. 1 1/2 cans of evaporated milk
  4. 1 tablespoon of onion and bell pepper (finely chopped)
  5. 3 tablespoons of butter
  6. water for boiling
  7. salt
  8. white black pepper
  9. 2 cups American cheese
  10. 1 cup of Fontina cheese (shredded)
  11. 1/3 bread crumbs
  12. Cajun spices
  13. onion and garlic powders
  14. 1 teaspoon liquid crab boil
  1. Boil macaroni until al dente
  2. Drain but do no rinse
  3. Add butter and milk
  4. Bring to a simmer
  5. Add cheese
  6. Stir until cheese melts
  7. Season with salt and white pepper to taste
  8. Thaw and drain crawfish
  9. Season with cajun spices, onion, and garlic powder
  10. Melt 1 tsp of butter in skillet
  11. pour in breadcrumps
  12. Saute for 1 minute then remove
  13. Add in 1 more tsp of butter
  14. Melt butter and add onion and bell peppers
  15. Saute until tender
  16. Add crawfish, liquid crab boil, and stir until heated
  17. Add crawfish mixture to mac and cheese
  18. Pour into an oven safe dish
  19. Top with fontina and bread crumbs
  20. Bake at 350 degrees F until cheese melts
  21. Enjoy!
Coop Can Cook

Cheeseburger Macaroni (Homemade Hamburger Helper)

I received a request from a Cookie for an easy, kid-friendly meal. This is it! Cheeseburger Macaroni. It’s also a guilty pleasure of mine. I love this stuff! Brings me back to my High School days. I used to reeeeally think I was doing something by cooking Hamburger Helper! Chile, you could not tell me I wasn’t a chef! lol But, what really makes this recipe so great is that it calls for ingredients you probably already have at home! And what kid doesn’t love Mac & Cheese?! Just serve it with some corn or a salad and you have a bomb dinner in less than 30 mins! You’re welcome, my darlings! Keep those requests coming!!

Oh, I also filmed a recipe tutorial for this, so check it out! 


B. Coop

Cheeseburger Macaroni (Homemade Hamburger Helper)
Serves 5
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Prep Time
10 min
Prep Time
10 min
  1. 1 lb ground meat
  2. 1/2 onion (diced)
  3. 3 tsp cajun seasoning
  4. 1 tsp onion powder
  5. 1 tsp garlic powder
  6. 1 tsp Accent
  7. 2 1/2 cup of milk
  8. 1 cup water
  9. 2 tablespoons chili powder
  10. 2 cups elbow macaroni
  11. 1 package of Velveeta Jalapeno Cheese Sauce
  12. 2 cups of shredded American cheese
  13. parsley to garnish
  1. Season and brown meat
  2. Drain fat
  3. Add onions
  4. Pour in milk and water
  5. Bring to a boil
  6. Stir in pasta
  7. Reduce heat to low: cover and simmer for 10 mins or until pasta is tender (Stir occasionally)
  8. Add in cheese sauce and shredded cheese
  9. Turn off heat
  10. Allow to stand and thicken for 5 mins
  11. Enjoy!!
  1. Feel free to use any pasta and cheese of your choice!
Coop Can Cook