The best Macaroni and Cheese Ever

DISPATCHES FROM THE CASTLE
13Ingredients
50Minutes

Ingredients

US|METRIC
  • 5 cups elbow macaroni (uncooked)
  • 4 tablespoons butter (plus 2 tablespoons to mix with cooked pasta)
  • 4 large garlic cloves (minced garlic, the original recipe called for 2 cloves, but since we like garlic, we used more)
  • 1 teaspoon onion powder (in the future, we’ll use regular diced onions)
  • 1 teaspoon mustard powder
  • 1 teaspoon cayenne pepper (while the original recipe said this was optional at 1/4 teaspoon, but we like cayenne)
  • 3 tablespoons flour
  • 3 cups cream (half-and-half, reserve a little or keep milk on hand to assist with the mixing)
  • 1 1/2 cups shredded cheddar cheese (we used a mixture of sharp and mild)
  • 16 ounces Velveeta® cheese (cut into small cubes)
  • salt
  • ground black pepper
  • bread crumbs (we used our own, recipe to come!)
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