We’ve been working on my new website and I realized that I don’t have a Mac n Cheese recipe on my site…What the helllll. Well, here you go. This is the way my momma used to make Mac n Cheese back in da day! Enjoy. The flavor crank in this recipe is the Lawry’s seasoned salt. This recipe will feed about five peeps and there will be leftovers for another day. I usually always prepare this recipe for Thanksgiving dinner but also throughout the year when I want something other then mashed potatoes, cous cous, or rice with my chicken or pork chop dinners.
4 Cheese Mac n Cheese
1 cup of shredded sharp cheese
1 cup of shredded mozzarella cheese
1 cup of grated parmesan Cheese
1 cup of cubed Velveeta or Gov’ment Cheese
1 cup of heavy cream
1/2 cup of whole or 2% milk
1 can of campbell’s cream of mushroom soup
1 16 oz box of elbow macaroni
1 Tbs of Lawry’s seasoned salt
additional S&P to taste
Preheat your oven to 425 degrees and then bring a large pot of salted water to a boil. Add the macaroni and stir to prevent from clumping together. Allow the macaroni to cook till aldente…about 6 minutes and then drain into a strainer. In that same pot (no heat) add the heavy cream, milk and mushroom soup and stir. Season with the Lawry’s seasoned salt, a pinch of kosher salt and a pinch or two of fresh ground black pepper. Add the cheeses but reserve about a half cup of the shredded sharp cheese for the top of Mac n Cheese mixture. Pour the elbow macaroni back into the pot with the cheese mixture and fold everything together without mixing too much. Butter a 9 x 13 inch baking dish. Pour the Mac n Cheese mixture into the dish and spread evenly. Sprinkle the remaining cheese on the top of the mixture, cover with aluminum foil and place in the oven for about ten minutes or until the cheese has melted. Remove the aluminum foil and turn the oven temp to broil and allow to bake for another five minutes or until the cheese on top is golden brown. DONE.