The CHEESIEST Macaroni and Cheese Ever

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

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

1 Comment

  • mzkim00

    November 10, 2019 at 2:19 pm Reply

    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!!!!

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