Laverne’s Mac & Cheese

• total time: 23 minutes

Ingredients

For the pasta

3 cups water

3 cups whole milk

2 tbsp chicken bouillon

1 lb large elbow macaroni

For the cheese sauce

1/2 stick unsalted butter

2 cups whole milk

2 cups heavy whipping cream

1 can evaporated milk

8 oz Velveeta cheese

4 oz cream cheese

Seasonings

1/2 tsp Kfred seasoning

1 tsp Complete seasoning

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

Freshly grated cheeses

3 cups cheddar cheese

2 cups mozzarella cheese

2 cups Colby Jack cheese

2 cups Gruyere cheese

Directions

Cook the pasta

Add water, whole milk, and chicken bouillon to a pot and bring to a boil.

Add elbow macaroni and cook 8 to 9 minutes until al dente, stirring every few minutes.

Drain and set aside.

Make the cheese sauce

Melt butter in a large pot.

Add whole milk, heavy cream, and evaporated milk. Stir gently.

Add Velveeta and cream cheese. Melt until smooth.

Add all seasonings.

Slowly add the shredded cheeses a little at a time until the sauce becomes thick, rich, and glossy.

Assemble and bake

Pour the cheese sauce over the macaroni and mix well.

Add extra cheese on top.

Bake covered at 350° for 15 minutes.

Uncover and broil until the top is golden and bubbling.