Directions
- 1Boil pasta till al dente in some broth.
- 2Drain the noodles.
- 3Add butter, garlic powder, onion powder, Tony's seasoning, paprika and black pepper to a pan.
- 4Add one can of evaporated milk.
- 5Add one and a half cups of heavy cream.
- 6Add a pack of Boursin garlic and herb cream cheese to the simmering mixture.
- 7Cut the heat once the Boursin has melted.
- 8Add 8 ounces of freshly grated extra sharp white cheddar cheese.
- 9Add 1 pound of sharp yellow cheddar cheese.
- 10Add 6 ounces of Velveeta cheese.
- 11Add an extra half cup of heavy cream.
- 12Add the pasta to the cheese mixture.
- 13Mix well.
- 14Transfer the mac and cheese to a baking pan.
- 15Top with another 8 ounces of yellow cheddar cheese, some parsley and paprika.
- 16Pop it in the oven at 425 degrees Fahrenheit until the cheese melts.
Ingredients
- 1 box pasta
- 0.5 stick butter
- 1 can evaporated milk
- 2 cup heavy cream
- 1 pack Boursin Cheese (garlic herb)
- 8 ounce extra sharp white cheddar
- 1 pound sharp yellow cheddar
- 8 ounce sharp yellow cheddar for topping
- 6 ounce Velveeta
- garlic powder
- onion powder
- Tony's creole seasoning
- black pepper
- paprika
Equipment
14-inch wokpotcolanderbaking pan
Tips
- For a crusty top, broil the mac and cheese after baking until desired browning.
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