Real Recipes From Real Home Cooks ®

ultimate macaroni and cheese

(3 ratings)
Recipe by
Cassie *
Somewhere, PA

This is a delicious recipe I made this week. It comes from my new cookbook "In the Kitchen With David - COMFORT FOODS that take you HOME... This recipe was loved it...the spice mix that goes in this is delicious!!! Try not to lick the bowl after pouring into the! Photo's are mine.

(3 ratings)
yield 6 servings
prep time 20 Min
cook time 20 Min
method Bake

Ingredients For ultimate macaroni and cheese

  • 1 Tbsp
    plus 1 teaspoon kosher salt
  • 3/4 lb
    cavatappi, rotini, or fusilli
  • 3 c
  • 2 lg
  • 1 1/2 c
    (6 ounces) shredded extra sharp cheddar
  • 1 c
    (4 ounces) shredded monterey jack
  • 1 c
    (4 ounces) shredded mozzarella
  • 8 oz
    velveeta, cubed
  • 3/4 c
    (1 ounce) freshly grated parmigiano-reggiano
  • 1 c
  • 2 tsp
    dry mustard
  • 1 tsp
    onion powder
  • 1/2 tsp
  • 1 tsp
    garlic powder
  • 1 tsp
    freshly ground black pepper
  • 6 slice
    bacon, cooked and crumbled

How To Make ultimate macaroni and cheese

  • 1
    Preheat the oven to 350°F. Bring a large pot of water to a boil. Add 1 tablespoon of the salt and the pasta and cook until tender but still firm to the bite, 8 to 10 minutes. Drain the pasta in a colander and set aside.
  • 2
    While the pasta is cooking, heat the half-and-half in a large saucepan over medium heat. Just before the mixture starts to boil, remove the pan from the heat and let cool for 5 minutes.
  • 3
    Whisk the eggs in a bowl, then whisk in 2 cups of the warm half-and-half. (This will keep the eggs from scrambling.) Pour the egg mixture into the saucepan and whisk to combine.
  • 4
    Stir 1 cup of the Cheddar, all the mozzarella, Monterey Jack, Velveeta, and Parmigiano-Reggiano, and the milk into the saucepan. Heat the saucepan on medium-low heat to help melt the cheese.
  • 5
    Whisk in the mustard, garlic powder, onion powder, paprika, the remaining 1 teaspoon salt, and the pepper. Do not let the mixture boil.
  • 6
    Toss the cooked pasta and cheese sauce together and then pour into a 4-quart baking dish.
  • 7
    Top with the remaining 1/2 cup Cheddar. Bake for 20 minutes.
  • 8
    Sprinkle an even layer of crumbled bacon on top and bake for 10 minutes more.
  • 9