Monday, February 2, 2015

Ultimate Mac & Cheese

Yes, I actually do, at times, have nine different kinds of cheese in my fridge.  I can't help myself.  But this Ultimate Mac & Cheese was pretty tasty with those nine different cheeses.  Enjoy!

1 lb pasta, any shape
1/2 C Velveeta, cubed
1/4 C shredded Cheddar
1/4 C shredded Provolone
1/4 C shredded Colby
1/4 C shredded Muenster
1/4 C shredded Monterrey Jack
1/4 C shredded Gruyere
1/4 C shredded Pepper Jack
1/4 C shredded Mozzarella
4 T butter
1/2 to 3/4 C heavy cream
1/4 C breadcrumbs

Cook pasta according to package directions and then drain it. Put the pasta back into the hot pot and add the remaining ingredients except for the breadcrumbs.  Stir and cook over very low heat until all the cheese is melted, adding the extra 1/4 C heavy cream if it seems too dry.  Pour the mac & cheese into a 9 x 13 pan.  Sprinkle the breadcrumbs over the top and broil a couple of minutes to brown.

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