Keyword: macaroni and cheese, death by macaroni and cheese
Author: Loaves and Dishes
1stick of butter
½block4oz cream cheese
1cupgrated parmesan cheesethe real stuff is best - the green plastic can is ok.
4ozAmerican Cheese FoodVelveeta cut into 1 inch cubes
4ozSharp Cheddar Cheesesomething like Cabots - grated.
¼tspfresh grated nutmeg
salt and pepper to taste
1lbsometimes it is only 12 oz box of pasta - your choice in shape. We like Penne or Rotini.
4ozsharp cheddar or monterey jack cheese cut into slices - enough to cover a 9x13 pan.
Preheat the oven to 350. Prepare a 9x13 baking dish with cooking spray. (Or ramekins if doing individual servings).
Put a large stock pot of water on to boil - follow the box instructions for cooking the pasta - however, do not salt the water as heavily as the box instructs - just about ½ tsp is enough.
In a medium sauce pot (heavy bottom) over medium low heat, add the butter, cream cheese, parmesan, heavy cream, American Cheese food, onion powder, garlic powder, nutmeg and paprika and stir frequently until all is melted and thick. Add the Sharp American Cheese last and stir well. Turn the heat down to low until ready to serve.
When pasta is cooked, drain well. Pour the sauce over the top of the pasta and very gently, mix well. Pour ½ of the pasta with sauce into the 9x13 baking dish (or ramekins - if using those instead).
Place the slices of cheese over the surface of the pasta.
Gently pour the remaining pasta with sauce over the top of the pasta with cheese slices.
Place in the oven and bake for 5-7 minutes until the center cheese is well melted.