Directions
- 1Melt one stick of butter in a large pan over medium heat.
- 2Add two big heaping spoonfuls of flour to the melted butter and whisk until smooth, letting the starch cook out.
- 3Pour in some heavy cream, whisking until smooth.
- 4Continue adding more heavy cream in small amounts, whisking each time until smooth.
- 5Finish by adding a little milk and whisking to balance the consistency.
- 6Add a handful of Velveeta cheese to the sauce and whisk until melted, forming a creamy cheesy base.
- 7Add a bag of white Italian blend cheese (mozzarella, parmesan) and stir until melted.
- 8Add a bag of triple cheddar blend cheese (sharp, mild, white) and stir until melted.
- 9Break up and add Havarti cheese slices to the sauce and whisk until melted.
- 10Season the cheese sauce with garlic powder, onion powder, salt, and fresh cracked pepper, then mix well.
- 11Cook pasta in a separate pot of boiling water until al dente.
- 12Strain the cooked pasta and transfer it to a large aluminum pan.
- 13Pour the cheese sauce over the pasta in the aluminum pan.
- 14Stir the pasta and cheese sauce thoroughly to ensure everything is well coated.
- 15Sprinkle medium cheddar cheese over the pasta and gently mix it in, leaving some larger pieces for a cheese pull effect.
- 16Bake the mac and cheese in the oven at 375 degrees Fahrenheit for about 45 minutes.
- 17Remove from the oven once the top is golden brown and bubbly.
Ingredients
- 1 stick butter
- 2 heaping spoonfuls flour
- heavy cream
- milk
- 1 handful Velveeta cheese
- Tillamook Italian blend cheese
- Tillamook triple cheddar blend cheese
- Havarti cheese slices
- garlic powder
- onion powder
- salt
- fresh cracked pepper
- pasta
- medium cheddar cheese
Equipment
large panwhiskpotcolanderaluminum panwooden spoonoven
Tips
- Add milk and cream gradually to prevent lumps.
- Do not boil the cheese sauce to avoid a gritty texture.
- Mix the final cheese layer lightly to ensure cheese pulls when served.
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