Description
I got this recipe off of tv this morning and it appeared to be as good as carnie wilson says it is. She has a cookbook out and i told my husband that he has to get it for me today! The people on the show that ate it, showed true pleasure in doing so.
Ingredients
- Elbow Macaroni
- Velveeta Cheese
- White Cheddar Cheese
- Gruyere Cheese
- Monterey Jack And Cheddar Cheese Blend
- Cream Cheese
- Sour Cream
- Heavy Cream
- Half-and-half
- Egg
- Flour
- Worcestershire Sauce
- Garlic Powder
- Onion Powder
- Mustard Powder
- Cayenne Pepper
- Nutmeg
- Kosher Salt
- Paprika
- Fresh Chives
Instructions
- Grease a 13 x 9 nonstick metal baking pan with 1 tbsp butter
- Preheat oven to 350
- Prepare macaroni according to package directions, cook until al dente
- Add a pinch of salt and a dash of olive oil to the boiling water while cooking
- Drain pasta well and pour into the baking pan
- In a large mixing bowl, add the heavy cream, half-and-half, and sour cream
- Break the cream cheese into small pieces and add it to the bowl
- Add the egg, flour, worcestershire, garlic and onion powder, dry mustard, cayenne pepper, and nutmeg
- Combine very well with a wire whisk to break up the cream cheese
- It will still look lumpy when your done
- Place and push down the velveeta and white vermont cheddar cubes into the pasta
- Work your way around the whole dish, through and toward the middle
- Now sprinkle the wondeful gruyre cheese evenly over the top
- Pour the mixture on top evenly, covering all of it
- Gently shake the pan afterwards to make sure that the liquid is even
- Push down and make little holes into the mixture with your fingers
- Sprinkle the jack-and-cheddar combo over the mixture and sprinkle the paprika on top
- Put in the oven on the middle rack
- Bake until brown and bubbly