Directions
- 1Melt one stick of butter.
- 2Add two heaping spoonfuls of flour to the melted butter and stir until it forms a soft consistency, creating a roux.
- 3Add heavy cream gradually, stirring each time until smooth to prevent lumps.
- 4Finish with a little bit of milk to balance the sauce.
- 5Add a big handful of Velveeta cheese and melt it to create a creamy base.
- 6Start cooking the pasta.
- 7Add white Italian blend cheese, including mozzarella and parmesan, and stir until melted.
- 8Add the triple blend of cheddar cheese (sharp, mild, and white) and mix in.
- 9Break up and add Havarti cheese slices a little at a time, ensuring the sauce does not boil.
- 10Season the cheese sauce with garlic powder, onion powder, salt, and fresh cracked pepper.
- 11Strain the cooked pasta and place it into a big aluminum pan.
- 12Pour the cheese sauce over the pasta and stir until everything is well coated.
- 13Sprinkle in medium cheddar cheese and mix slightly, leaving some big pieces of cheese.
- 14Bake in the oven at 375 degrees Fahrenheit (190 degrees Celsius) for about 45 minutes.
Ingredients
- 1 stick butter
- 2 heaping spoonfuls flour
- heavy cream
- milk
- 1 handful Velveeta cheese
- pasta
- white Italian blend cheese (mozzarella, parmesan)
- triple blend cheddar cheese (sharp, mild, white)
- Havarti cheese slices
- garlic powder
- onion powder
- salt
- fresh cracked pepper
- medium cheddar cheese
Equipment
aluminum panoven
Tips
- Add cream/milk gradually and stir to prevent lumps.
- Do not boil the cheese sauce as it will make the mac and cheese gritty.
- Mix in some cheese only slightly to leave big pieces for a nice cheese pull after baking.
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