Creamy Macaroni and Cheese

Today I am making an extra creamy cheesy mac n cheese. This can be baked or just served right out of the pot to keep it extra creamy. This cheese sauce is so easy make and taste great!

amzn.to/2CRQvzt

subheading: INGREDIENTS:

1 lb (454 g) elbow macaroni

2 Tbsp butter

¼ tsp paprika

¼ tsp onion powder

¼ tsp salt (optional)

8 oz (226 g) softened cream cheese

12 oz (354.88 mL) half cream and half whole milk

(or 12 oz can of evaporated milk)

8 oz (226 g) shredded sharp cheddar cheese

note: if baking, use a 9x13 baking dish

note: bake @ 450ºF for 10 minutes or until golden brown and bubbly on top

In preheated sauce pot on a medium low heat add butter, paprika, onion powder and heat for 30 seconds

Now add softened cream cheese, whisk until completely melted and creamy

Then add half and half (or evaporated milk) combine well

Add shredded cheddar cheese, stir and combine until cheese sauce is smooth and creamy

Remove from heat or turn heat to lowest setting until ready to use

In a pot of 2 ½ to 3 quarts of boiling water add 2 Tbsp salt, mix and add elbow macaroni

Stir and bring water back up to rolling boil then cook for 10 minutes or until desired doneness

Drain water from elbow macaroni

Now combine elbow macaroni into cheese sauce

Mix well and serve

This easily serves 6 to 8 single servings

Directions at youtube.com

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