The CHEESIEST Macaroni and Cheese Ever

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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

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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

Ingredients

  • 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

Instructions

  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.

Comments

comments

12 Comments

  • mzkim00

    November 10, 2019 at 2:19 pm

    May I say this macaroni and cheese is simple, easy and a one pot wonder. The only thing I switched was regular black pepper since I didn’t have white pepper. I also added seasoning salt since I usually do. I have another recipe which is my go to but this is definitely in my rotation. Thank you for sharing! DELICIOUSLY GREAT!!!!

  • Brandon Woolford

    November 24, 2019 at 6:13 am

    Hello

    I’m excited to make this for thanksgiving. Where do you find shredded American cheese tho.

    • B. Coop

      November 25, 2019 at 10:51 am

      The deli has it. You have to buy the block and shred it yourself. It’s pretty much Velveeta.

  • Natasha Perry

    November 24, 2019 at 7:02 am

    I can not WAIT to try this. I have the honor to bring Mac and cheese to THE Thanksgiving dinner. Fingers and toes crossed that this will be a hit. 😊

    • B. Coop

      November 25, 2019 at 10:50 am

      Enjoy!! Happy Thanksgiving!

  • Brandon

    November 24, 2019 at 3:16 pm

    How was this recipe without eggs? It’s throwing me off that it doesn’t contain eggs?

    • B. Coop

      November 25, 2019 at 10:49 am

      Well, throw yourself off my recipe. Use another one.

      • Jerod Richardson

        November 25, 2019 at 8:40 pm

        😂😂😂😂😂

      • Caleb

        November 28, 2019 at 9:44 am

        She is so mean I swear 😂

  • Latasha Curry

    November 26, 2019 at 3:20 pm

    I can not wait to try this dish!!! Thank you

  • D. Batiste

    November 26, 2019 at 9:14 pm

    Just looking at your food makes me fat. I will be trying your recipes

  • Jahira M.

    November 28, 2019 at 3:40 am

    Tried this for the first time to eat with Thanksgiving dinner today so I gave some taste testers to everyone in the house, my 16 month old kept coming back for more and even my VERY picky son LOVES it. It is cheesy, moist, and full of flavor. This is my new go to! Thank you!

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