Readers beware! This dish may be the cheesiest and creamiest mac and cheese out there. It’s one of those dishes that become better as it’s reheated the next day and the next. We have an old recipe of this dish, and over the years, we have changed it up (ex: milk instead of whipping cream, etc). Sorry to Tina for taking so long to update this recipe! We hope you enjoy this dish as much as we do. Let’s begin!
WHAT YOU NEED: serves about 2-3 whole servings, 5-6 as side dish
- 1 cup macaroni shells
- 1 cup sharp cheddar cheese
- 2 tablespoons shredded parmesan cheese
- 1 cup milk
- 1 cup cheese wheeze
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cup milk
- bread crumbs for sprinkling
- salt and pepper for seasoning
WHAT TO DO:
First, boil the pasta and until it is semi soft, drain and set aside. While that is cooking, preheat the oven to 350 degrees. Over a heated pot, melt the butter. Add in the flour and quickly whisk to get it smooth and thick.
Lower heat and add in milk and continue to whisk until you get a thick and smooth consistency–elmer’s glue like.
Add in the cheddar cheese and stir, melting the cheese until smooth.
Do the same to the cheese wheeze–add and stir until melted smooth. Next, add in half of the sauce to the pasta mixture and mix. Salt and pepper here if you want.
Now, get a baking pan and pour a layer of mac and cheese into the pan. I used two mini loaf pans.
Sprinkle in half of the parmesan cheese and a good layer of bread crumbs.
Add in the rest of the pasta mixture into the pan.
Pour in the rest of the cheese sauce unto the pan. This is to keep the mac and cheese very moist even after it is baked. Top with the rest of the parmesan cheese and bread crumbs.
Bake in the oven for 20 minutes. Longer or even broil if you want a nice crust on top.
Now enjoy directly from the pan (be careful, it’s hot!) or scoop some out for some tasty goodness!