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Macaroni & Cheese

Prep Time:

20 minutes

Cook Time:

25 minutes

Serves:

14

Change things up on this recipe - don't always just rely on elbow macaroni! Try rotini or penne pasta for a thicker & chunkier dish.

Ingredients


  • 1 (8-oz) package macaroni

  • 1 C sharp cheddar cheese, shredded

  • 1 C monterey jack cheese, shredded

  • ½ C parmesan cheese, grated

  • 2 C chicken broth, divided

  • 2 C water

  • 1 C heavy cream

  • 2 C plain breadcrumbs

  • 1 t Italian seasoning, divided

  • 2 t salt, divided

  • 2 t freshly ground black pepper

  • 1 t garlic powder

  • 1 t paprika

  • ½ stick (4 T) butter, divided



Preparation

  1. Preheat oven to 375°F and lightly grease a 9" x 13" casserole dish with butter.

  2. In a large saucepan, add 1 C chicken broth, heavy cream, ½ of the butter, 1 t salt, pepper, Italian seasoning, and paprika just until boiling over medium heat.

  3. Reduce heat and add all the cheeses in slowly, stirring to combine.

  4. In another medium-sized pot, boil water with remaining 1 C chicken broth and 1 t salt and add macaroni. Cook over medium-high heat for 10 minutes until tender, then drain.

  5. Combine cheese sauce and macaroni and pour into prepared casserole dish.

  6. In a small bowl, combine breadcrumbs and remaining ½ of the butter and sprinkle over the top of casserole dish.

  7. Bake uncovered for 20 minutes or until bubbling and the breadcrumbs are lightly toasted. If not toasted after 20 minutes, broil for 2 minutes under high heat and serve.

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