Rocker’s Knockout Mac & Cheese
If children or college dorm room residents ever discovered this recipe, they would start a campaign to banish the blue cardboard box variety of mac & cheese from the universe, for good!
This is so rich and cheesy that it will drive you insane.
I don’t make this often, but when I do, everyone wants a second helping and a doggie bag.
I also have a version that requires making a roux. I think this version is a lot easier to make.
Ingredients:
1lb of cavatappi (cork screw pasta)
6 eggs
2 c of heavy cream
1 c Velveeta (cut into 1 inch cubes)
1 stick of unsalted butter (melted)
2 cups of grated sharp cheddar
1 cup of grated mozzarella
1 cup of grated Swiss cheese
½ cup of asiago cheese
1 tablespoon garlic powder
1 teaspoon paprika
1 tablespoon dried chives
Salt & Pepper to taste
Preparation:
Cook pasta according to package directions minus a minute or 2. If you cook the pasta all the way through, you will get mushy mac & cheese. Drain the pasta and DO NOT rinse it under water.
Preheat the oven to 350. Whisk the eggs, add the cubed Velveeta, melted butter, and one cup of the heavy cream to the eggs.
Add garlic powder, paprika, dried chives, salt & pepper.
Add the warm pasta and mix through until the cheese is melted. Add half of the remaining cheese and the heavy cream and mix thoroughly. Pour the mixture into an 9x 13inch casserole dish, or do what I do, use one of those disposable aluminum pans so you don’t have to scrub the casserole dish afterwards.
Bake for 30 minutes. Remove from oven and add the rest of the cheese on top and bake for an additional 25 minutes or until the cheese is bubbly and light brown.
If you can move after you are done eating, go to the nearest gym and walk on the treadmill for 3 days, enjoy!!!!!
