creamy macaroni & cheese

How To Make creamy macaroni & cheese

• 1

  PREHEAT OVEN TO 375 DEGREES.BRING 2 1/2 QUARTS OF WATER TO A BOIL IN A LARGE POT OVER HIGH HEAT.
• 2

  ADD 1/4 CUP OF KOSHER SALT TO THE POT OF BOILING WATER. ADD CAVATAPPI TO THE BOILING SALTED WATER AND STIR SO THE PASTA DOESN'T STICK.
• 3

  COOK THE PASTA FOR HALF OF THE TIME THAT IS GIVEN ON BACK OF PASTA BOX. ONCE DONE, DRAIN AND SET ASIDE. COMPLETELY MELT THE BUTTER IN A SMALL SAUCE PAN OVER MEDIUM -LOW HEAT.
• 4

  IN A VERY LARGE BOWL, WHISK THE EGGS UNTIL SLIGHTLY BEATEN. ADD THE BUTTERMILK AND HALF AND HALF TO THE EGGS AND WHISK FOR ABOUT A MINUTE JUST TO COMBINE.
• 5

  NEXT, ADD 2 CUPS OF THE CHEDDAR CHEESE (RESERVE 1/2 CUP FOR TOPPING), PEPPER JACK CHEESE, MUENSTER CHEESE AND SMOKED CHEDDAR CHEESE.
• 6

  ADD THE PASTA, MELTED BUTTER AND GRAND DIAMOND ALL PURPOSE SEASONING TO THE MIXURE. MIX WELL USING A LARGE SPOON.
• 7

  PREPARE A 9 X 11 GLASS BAKING DISH BY SPRAYING IT WITH NONSTICK COOKING SPRAY. POUR THE MIXTURE INTO THE DISH AND SPREAD OUT EVENLY. TOP WITH THE LAST 1/2 CUP OF CHEDDAR CHEESE. BAKE FOR 50 TO 55 MINUTES, THEN TOP WITH CRUMBLE COOKED BACON.
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