Serves 1
Directions
- 1Boil 1 pound of elbow noodles in water with chicken bouillon for extra flavor.
- 2Shred blocks of Monterey Jack, white cheddar, and sharp cheddar cheese.
- 3Once the noodles are finished, put them into your baking dish.
- 4Add half a stick of butter to the noodles.
- 5In a saucepan, combine 12 ounces of evaporated milk, 1 cup of heavy whipping cream, and all of your shredded cheese.
- 6Season the cheese sauce with Cajun, onion powder, garlic powder, and white pepper.
- 7Give your sauce a mix until combined and smooth.
- 8Pour the cheese sauce over your noodles.
- 9Mix the sauce and noodles together.
- 10Optionally, add more shredded cheese on top and put it under the broiler for a few minutes to get a golden crust.
Ingredients
- 1 pound elbow noodles
- chicken bouillon
- 1 block Monterey Jack cheese
- 1 block white cheddar cheese
- 1 block sharp cheddar cheese
- 0.5 stick butter
- 12 ounces evaporated milk
- 1 cup heavy whipping cream
- Cajun seasoning
- onion powder
- garlic powder
- white pepper
Equipment
pancheese graterbaking dishsaucepanwhisk
Tips
- Don't rinse the noodles after they are finished boiling.
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