Yesterday was the second time I’ve made mac and cheese in December using a recipe that I’ve Frankensteined together from a real recipe and suggestions from others, so I figured it was about time I wrote it down. I will tell you that it’s been a huge hit with large groups both times I’ve made it, so it seems pretty solid.
Average Jane’s Macaroni & Cheese
1 lb. elbow macaroni noodles, cooked and drained
8 oz. sharp cheddar, grated
8 oz. smoked gouda, grated
4 oz. havarti, grated
1/4 cup parmesan, freshly grated
8 oz. block of Velveeta
8 oz. heavy cream
2 cups water
1/4 cup butter
1/2 cup sour cream
1/4 cup corn starch
2 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. paprika
Bread crumbs for topping
To make the sauce, mix together the corn starch, salt and pepper in a large saucepan and add heavy cream, water, butter and sour cream. Stir over medium heat until butter melts and mixture begins to thicken. Pull off chunks of the Velveeta and add to the sauce, stirring until they melt. When the mixture begins to bubble slightly, start adding the grated cheese. Stir until the cheese is thoroughly incorporated and the sauce is smooth. Mix sauce with noodles and put in a greased or buttered 9x13" or larger casserole dish. Sprinkle bread crumbs on top and bake at 350°F for 30 minutes or until bubbly throughout.
So that’s the extravaganza of dairy I’ve cobbled together. It’s ridiculous and you don’t want to think too hard about the nutritional content, but everyone I’ve served it to has liked it. I particularly enjoy the flavor that the smoked gouda adds. If you give it a try, let me know! I’ll plan to come back and add a photo the next time I make it. I forgot to get one yesterday during all of the holiday chaos.
That is a Boatload "O" Cheeze!
Posted by: Mikey | January 02, 2019 at 06:34 PM