Family recipe
Mr. Make It Happen Mac n Cheese
Ingredients
1 lb. elbow macaroni noodles
1-2 tbsp. sweet condensed milk (optional)
8 oz. shredded mozzarella cheese
8 oz. mild cheddar cheese
6 oz. Havarti cheese
4 oz. Parmesan cheese
4 oz. smoke Gouda cheese
2 cups half and half
1 cup heavy cream
1-2 tbsp. all purpose flour
1/2 stick of unsalted butter
2 tbsp. sour cream
Salt, pepper, garlic and onion powder to taste (cajun seasoning optional, for heat)
1/2 water and 1/2 chicken broth to boil noodles
1-2 tbsp. sweet condensed milk (optional)
8 oz. shredded mozzarella cheese
8 oz. mild cheddar cheese
6 oz. Havarti cheese
4 oz. Parmesan cheese
4 oz. smoke Gouda cheese
2 cups half and half
1 cup heavy cream
1-2 tbsp. all purpose flour
1/2 stick of unsalted butter
2 tbsp. sour cream
Salt, pepper, garlic and onion powder to taste (cajun seasoning optional, for heat)
1/2 water and 1/2 chicken broth to boil noodles
Cooking Instructions
Boil noodles per package instructions in a mix of water and chicken broth or water with a pinch of salt.
Start your cheese sauce by making a roux. Add 1/2 stick of butter to your sauce pan and melt. Add sweet condensed milk (1-2 tbsps) and combine with butter. This step is optional, but the sweetness helps balance the natural acidity from all of the cheese and ties all of the flavors together. Next, add your flour and season. Cook for 1-2 minutes until the flour is no longer raw and then add heavy cream and half and half. Bring this to a boil and then reduce to a simmer. Simmer for a minute or two and then cut the heat. Add sour cream and mix to combine and then begin adding your shredded cheese a little at a time to make your cheese sauce.
Save enough shredded cheese to add to the noodles and to top the mac and cheese before going into the oven. Taste and adjust the seasoning on your cheese sauce as needed. Mix the sauce with noodles (and some shredded cheese) and add to a casserole dish. (Spray casserole dish with Pam so it doesn't stick.) Top with remaining shredded cheese and bake at 375 for 25-30 minutes or until brown, bubbly, and beautiful.
Start your cheese sauce by making a roux. Add 1/2 stick of butter to your sauce pan and melt. Add sweet condensed milk (1-2 tbsps) and combine with butter. This step is optional, but the sweetness helps balance the natural acidity from all of the cheese and ties all of the flavors together. Next, add your flour and season. Cook for 1-2 minutes until the flour is no longer raw and then add heavy cream and half and half. Bring this to a boil and then reduce to a simmer. Simmer for a minute or two and then cut the heat. Add sour cream and mix to combine and then begin adding your shredded cheese a little at a time to make your cheese sauce.
Save enough shredded cheese to add to the noodles and to top the mac and cheese before going into the oven. Taste and adjust the seasoning on your cheese sauce as needed. Mix the sauce with noodles (and some shredded cheese) and add to a casserole dish. (Spray casserole dish with Pam so it doesn't stick.) Top with remaining shredded cheese and bake at 375 for 25-30 minutes or until brown, bubbly, and beautiful.
Free Recipe provided by: Anna & Mark's Recipes © 2026
https://www.boatwrightfamily.vortixla.com/recipes/
https://www.boatwrightfamily.vortixla.com/recipes/