23 May

I am a huge mac and cheese fan. Growing up in an asian household, we didn’t eat much of it. So for our (my friends and my) weekly international dinner, I decided to make it. I was a little disappointed because it is not the cheesiest or creamiest mac and cheeses I have ever had, but it was still good. Maybe try adding some more cream and cheese when you try it. I think it would make a huge difference.


Adapted from Recipes We Enjoy
1.5 lbs elbow macaroni
1 pint heavy cream
2 cups milk (we use skim milk)
1.5 cups shredded mozzarella
1.5 cups shredded sharp cheddar
1.5 cups parmesan/ romano
1 small package of gruyere cheese (you can shred it or cut into small pieces)
Bread crumbs
Salt and pepper to taste

1) Cook elbow macaroni until it is al dente
2) In a mixing bowl, whisk together heavy cream, milk, salt & pepper
3) Spray a 9×13 baking dish with Pam and then spread a thin layer of bread crumbs on the bottom of the pan
4) On top of the bread crumbs place a layer of the cooked elbow macaroni (should be half of the pasta you cooked)
5) Cover the top of the macaroni with all of the different cheese and then pour half of the cream/ milk mixture over the cheese and pasta
6) Put another layer of pasta (use the remaining half of cooked pasta)
7) Put the remaining cheese on top of the macaroni and pour in the remaining cream/ milk mixture over the top
8) Sprinkle bread crumbs over the top and bake in the oven at 475 degrees for 50 minutes or until the cheese is bubbling and the top of the cheese is browning

Bon Appétit!


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