Who doesn't like mac n cheese?!? I remember the blue box with the powdered cheese that Mom made, how something so orange and dry could turn into a fabulous dish one will never know. Of course as I got older the blue box lost it's charm of being good mac n cheese. For years I searched for a good recipe, one that was easy, cheesy and would give me that feeling I had as a child with that blue box.
Well look no more I HAVE IT!!! After tweaking this time and time again, this recipe for Mac n Cheez is not for the faint of heart and it isn't for the blue box connoisseur ... it is however the best ever, the cheesiest and the most comforting of food you can make! It is so comforting that when I make it I won't make anything to go with it because we can't stop eating the Mac n Cheez :)
It isn't cheap, it isn't as quick as the blue box but I tell you, you won't have any better!!!
Best EVER Mac n Cheez
1/2 stick of butter
2 cups milk
1 cup 1/2 n 1/2 (I used Fat Free)
6 oz Sharp Cheddar Cheese, shredded
8 oz Extra Sharp Cheddar Cheese, shredded (reserving 2 oz)
8 oz Velveeta Cheese, cubed
1/4 c. blue cheese, crumbled
1/4 c. Gorgonzola, crumbled
1/2 c. Asiago Cheese, shredded
2 T. Colman's Mustard
1 T. Tabasco
1 box Elbow Macaroni
1 c. crushed Chez It crackers
Pre-heat oven to 350, coat a 13 x 9 baking dish with cooking spray. In a large pot bring enough water to cook macaroni to a boil and add 1 t. salt and 1 T. olive oil. Cook macaroni until al dente (DO NOT over cook) Drain macaroni and add back into pot.
Pour milk, 1/2 n 1/2 and butter into a large sauce pan and heat over low flame. Slowly add each kind of cheese and stir until cheese has melted. Add mustard & Tabasco and stir to blend. Add cheese sauce to macaroni in the pot and combine. Pour into the baking dish.
Top with crushed Chez It's and reserved 2 oz cheddar cheese. Place in oven and bake until golden brown and bubbly, approx 30-40 minutes. If you can, let stand for about 15 minutes (we never make it that long) ENJOY!!!