extra 1 cup of shredded cheddar cheese, for the top
1tsponion powder
1/2tspgarlic powder
1tspsalt
2tspblack pepper
1/4tsppaprika
1cupheavy whipping cream or half and half
1(12oz) canevaporated milk
Instructions
In a large pot bring chicken broth and water to a boil. Add in elbow pasta and cook per package instructions for Al Dente. Drain and place back in pot.
Add 2 TBS butter to pasta and stir until butter has melted and coated the cooked pasta.
Stir in the 5 shredded cheeses. (Save the extra 1 cup of cheddar for the topping.)NOTE: The directions call for 1/4 – 1/2 cup of each cheese. It depends on how creamy and how cheesy you want this dish.
Stir in the heavy whipping cream and evaporated milk.
Mix in the seasonings.
Butter a 9 x 13 baking dish or you can go smaller size if you wish. Pour the mac & cheese mixture into baking dish.
Sprinkle the extra 1 cup of shredded cheddar cheese on top.
Bake in 350 degrees preheated oven for 30-35 minutes until cheese has melted and is golden brown.
Going to give this mac and cheese a try…by the way…just received one of your cook books…love it!!