The Big Hurt, Iris's Mac and Cheese

By iris mccall
@irislynn

I will keep it honest with ya'll. This dish I make only for special occasions and Holidays. It is definitely a "splurge dish" but so darned good. I love to see my family fight over the corners and putting back extra portions when they think no one is looking. I hope there are no family members subscribed to jap or the jig is up this has been MY recipe. Refusing to tell them what's in it.

Rating:

★★★★★ 1 vote

Comments:

14 Comments

Serves:

10-12

Prep:

35 Min

Cook:

2 Hr

Method:

Bake

Ingredients

2 lb: elbow macaroni
5: eggs, beaten
10 oz: velveeta, cubed
1 c: mild cheddar
1 c: extra sharp cheddar, i use cabots
1 c: mozarella cheese,shredded
1 c: gruyere, shredded
1 c: fontina, shredded
1 c: provolone, shredded
1 c: asiago cheese, grated
2 tsp: paprika
3 Tbsp: fresh black pepper
1 Tbsp: mccormicks rotisserre chicken seasoning
1 c: butter, melted
3 c: heavy cream
: accent
: bread crumbs, optional

How to Make The Big Hurt, Iris's Mac and Cheese

Step-by-Step

1gather ingredients. boil macaroni according to package instructions strain but do not rinse. Reserve 2 cups of water pasta was cooked in. Set aside
2Butter your baking dish and put pasta in it. Combine Half of the cheeses with the eggs, whipping cream and seasonings pour over pasta.
3Put the rest of the shredded cheeses over the macaroni mixture in your baking dish cover and bake at 375 degrees for one hour. After the one hour remove top from baking dish and continue to bake for the remaining hour making sure that dish is nice and bubbly and cheese is getting brown and crusty at corners. Serve hot or at room temperature.
4This is not exact as you all probably want it. This is a lot of macaroni and cheese and my baking dish consist of a roasting pan. This will easily make 12-16 servings if the relatives are not too greedy like mine are. I keep an eye on mine covered or uncovered because the firmer cheese take longer to soften and melt, but they also make this mac and cheese outstanding. Bread crumbs are your choice, I know some people love the crunch, but the dish is rich enough as is!! Good luck and I hope you enjoy!!