Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

The Best Mac N Cheese




Source of Recipe


Tobias Young on youtube.com


Recipe Introduction


Do yourself a favor and go watch the entire video so you will have an idea of the flow of the recipe and see how he does things. Jessica made this Thanksgiving 2021 and it was truly one of the best things I’ve ever tasted. I’m pretty sure that I’ve never had a better mac & cheese. You will almost certainly NOT use all of the cheese sauce. That is a very good thing. I packaged up the leftovers in 1/2 cup portions and used them in a small batch of stovetop mac & cheese and also in Chicken, Broccoli, and Rice Mix Casserole. He highly recommends Kerrygold butter and using a non-stick pan.


Recipe Link: https://www.youtube.com/watch?v=12RCZXrk8vg&t=446s

List of Ingredients




1 lb. elbow macaroni, cooked al dente, drained
1 stick butter

CHEESE SAUCE:
1 stick butter
1/2 c. AP flour

1 1/2 c. whole milk
1 c. half and half

8 oz. Monterey Jack, shredded
8 oz. sharp cheddar, shredded
8 oz. white cheddar, shredded
8 oz. cream cheese
16 oz. Velveeta, cubed
8 oz. mozzarella, cubed
1/2 c. sour cream
1 t. black pepper
1/2 T. seasoning salt
1 t. paprika
1 t. Creole seasoning
2 1/2 T. sweetened condensed milk
1/2 c. whole milk

ASSEMBLY:
3 large eggs
8 oz. sharp cheddar, shredded
1/2 stick butter, cubed


Recipe



MACARONI PREP & CHEESE SAUCE:
Heat oven to 350F. Mix butter into hot macaroni. Set aside.

Make a roux with one stick of butter and the AP flour in a VERY large non-stick Dutch oven. When cooked enough add in the 1 1/2 c. whole milk and the 1 c. half and half. Keep whisking/stirring to avoid any lumps. When slightly thickened it’s time to start adding the cheeses. Lower the heat and add cheeses in this order: mozzarella, shredded cheeses, Velveeta and then cream cheese – stirring throughout. When the cheeses are melting and starting to mix together, add the sour cream. Then mix in the pepper, seasoning salt, paprika, creole seasoning, and sweetened condensed milk. When almost completely melted and incorporated, add in the remaining 1/2 c. of whole milk. Remove from the heat.

ASSEMBLY:
Beat the eggs and mix them into the buttered macaroni. Mix VERY well. Add in the cheese sauce little by little. [SEE MY NOTE ABOVE ABOUT NOT USING IT ALL.] Because the sauce is SO thick, it will take a while to get it really mixed with the macaroni. Pour into a baking dish and smooth the top flat. Spread the 8 oz. of sharp Cheddar over the top of the casserole. Scatter the butter cubes over the cheddar cheese.

Bake for 35-40 minutes (uncovered). When done, it should be golden brown and bubbling around the edges. Let sit for 10-15 minutes before serving.

Serves 8-10.