I don't believe there is one person on the planet who does not like mac and cheese. If they do, it's because of how it was prepared, too cheesy, too dry, no flavor. Making something cheesy does not give it flavor. This mac and cheese recipe will blow you tastebuds away and you will not be able to stop eating.
1 Box of Kraft Mac and Cheese
1 Box of Elbow Noodles
1 8oz Block of Medium Cheddar Cheese (Cut into small cubes, you can substitute with shredded cheese just will melt differently)
1 8oz Block of Colby/Monterrey Jack Combo Cheese (Same prep instructions as cheddar)
1 Stick of Salted Butter
4oz Cream Cheese
1 Cup of Evaporated Milk
1 1/2 Cup of Heavy Cream
1/2 Cup of Condensed Sweet Milk
3 Eggs
Salt and Pepper to taste
1 Tsp Cinnamon (Optional)
2 Tbs Ms. Dash table blend
Paprika to top
Fresh Basil to Garnish
Cheese Sauce:
In a pot on low heat put cream, the milks, kraft cheese packet, about 1/2 of the cheddar and Colby Jack cheese, simmer until cheese is melted.
Pasta:
Fill the pot with water (Do Not Add Oil), add salt and bring the water to a boil
Cook the noodles for 8-10 minutes (depends on your desired texture, 8 for al dente, 10 for softer noodles)
Drain the noodles and rinse (only if you prefer al dente noodles)
Add butter, eggs, cream cheese, salt to taste, cinnamon, Ms. Dash to the noodles and mix well
Layer the noodles in a non-stick baking dish, pour some cheese sauce over the 1st layer (stir to mix if you like) then layer with cheese, do 2 more layers. Top final layer with cheese and paprika
Bake on 400 for 25 minutes covered and 5 minutes uncovered. Serves 10-12 people. Nutritional Value: Yummy
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