Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Fall To Your Knees Mac And Cheese
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This macaroni and cheese recipe is truly next level. Five different types of cheese are combined to create just the right blend of flavors and textures.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
3 1/2 cups elbow macaroni
4 ounces cream cheese, softened
2/3 cup sour cream
1 1/3 cup heavy cream
1 1/3 cup half and half
1 egg
2 tablespoons flour, more as needed
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dry mustard powder
1/8 cayenne pepper, more to taste
1/8 teaspoon nutmeg (fresh if you have it)
1 teaspoon kosher salt
10 ounces Velveeta processed cheese, cut into 1" cubes
10 ounces white cheddar cheese, cut into 1" cubes
15 ounces Gruyere cheese, shredded
1 1/2 cup colby jack cheese, shredded
directions
Preheat the oven to 350 degrees F. Grease a 9x13 baking dish.
Cook the pasta to al dente as directed on the package. Drain well and add to the greased baking dish.
Place the cream cheese and sour cream in a large mixing bowl. Beat on low speed with an electric mixer until just blended. Add the heavy cream, half and half, and egg. Continue to mix on low speed until all is incorporated and smooth, scraping down the sides as needed. With the mixer running on low speed, add the flour, Worcestershire sauce, garlic powder, onion powder, mustard, cayenne, nutmeg, and salt. Mix just until incorporated.
Top the pasta in the baking dish evenly with the processed cheese, white cheddar, and Gruyere. Press down lightly so the cheese sinks into the pasta a bit. Pour the cream mixture evenly over the top of the cheese. Top with the colby-jack cheese.
Place the baking dish in the oven and bake at 350 degrees F for 30 minutes or until the cheese is lightly browned and the center is bubbly. Serve hot.
Recipe Source: Adapted from Carnie Wilson, "To Serve with Love."
recipe tips
Allow the pasta to cool slightly before adding the cream mixture to prevent curdling.
Mix the cheeses before adding to the pasta for a more uniform flavor throughout the dish.
Add breadcrumbs or crushed crackers on top for a crispy topping before baking.
For a more decadent dish, top with crispy bacon or caramelized onions before serving.
Use freshly grated cheese for better flavor and melting consistency.
Adjust the seasoning to taste before baking.
Add cooked bacon, diced ham, or sauteed mushrooms for extra flavor and texture.
common recipe questions
Can I substitute any of the cheeses in this recipe?
While you can experiment with different cheeses, the combination in this recipe provides a balanced flavor profile. Substitutions may alter the taste and texture.
How can I make this mac and cheese recipe more spicy?
You can increase the amount of cayenne pepper to add more heat to the dish, or even add a pinch of red pepper flakes for extra spice.
Can I prepare this mac and cheese recipe ahead of time?
You can assemble the dish in advance and refrigerate it before baking. Allow it to come to room temperature before baking.
Can I use a different type of pasta instead of elbow macaroni?
You can use other pasta shapes like shells, penne, or rotini for a different texture in the dish.
What is the purpose of adding cream cheese and sour cream to this recipe?
The cream cheese and sour cream help to create a creamy and tangy base for the cheese sauce.
How do I refrigerate and reheat leftovers of this mac and cheese?
Cool the baked mac and cheese then store in an airtight container in the refrigerator for up to 4 days. Reheat leftovers in the oven at a low temperature to prevent the cheese from becoming too greasy. You can also reheat portions in the microwave, stirring occasionally.
Can I freeze this macaroni and cheese?
While you can freeze this dish, the texture of the cheese sauce may change slightly upon reheating. Store in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
nutrition data
820 calories, 64 grams fat, 26 grams carbohydrates, 39 grams protein per serving.
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reviews & comments
September 13, 2014
This mac 'n cheese is amazing, but is one of those recipes reserved for special occasions at our house--like the holidays when I'm trying to accommodate the vegetarians in our family. It is expensive to make, but, again, holidays are a perfect excuse to go over budget. I have never met anyone who didn't love, love, love it.
January 22, 2009
This should be called "the only mac and cheese you'll ever need". It is outstanding. Yeah, it's more work than opening up a blue box but I swear you'll never find a macaroni and cheese recipe this good - not even at a restaurant.