Chil-Fil-A makes some of the best mac and cheese ever. However, you can’t go to chic-fil-a every day just to get this mac & cheese, well you can but that’s not very healthy, no offense. So instead of spending all your money by going to chic-fil-a every day, you can make it at home! Thanks to Hot Rods Recipes, I got an idea of exactly how I can make this at home. I made some slight changes because I feel that more Colby jack should be added into the melty cheese rather than just on top.
16 oz Macaroni, or noodle of your choicee
1 1/4 lb Velveeta cheese, cubed
2 TBSP Parmesan cheese
1 TBSP Romano Cheese
4 oz Colby Jack Cheese, shredded
2 Cups Heavy Cream
Salt + Pepper
Let’s Get Cooking
Bring a pot of salted water to boil and cook the macaroni per package instructions. Drain the pasta, but do not rinse.
In a large pot over MED heat, add heavy cream + parmesan cheese + Velveeta + romano + half of the shredded Colby jack. Keep an eye on it to not let it burn. Stir occasionally until melted.
Once melted, pour the cooked noodles into the pot of cheese and stir to combine well. Pour the noodle/cheese mixture into a baking dish. Top the mac & cheese with the remaining shredded Colby cheese.
Turn the broiler on LOW and place in the mac + cheese. This is another time that it is vital that you keep an eye on this so it doesn’t get burnt. Broil until the cheese on top is bubbly and slightly beginning to brown.
It’s the new year and one thing I will never give up is cheese. I love cheese, I love all cheeses; stinky, sweet, salty, all of them. Brie is one of my favorites, it’s creamy and melty, and you can incorporate so many different flavors with brie. I love combining heat and sweet and this honey chili brie is the perfect way to do that. Serve with crackers or crostinis.
1 TSP Fresh Thyme, can use dried
1 TSP Red Pepper Flakes
Let’s Get Cooking
Preheat the oven to 350F
Cut diagonal lines in the brie and place in a brie baker or on a lined baking sheet
Sprinkle the thyme + red pepper flakes over the brie, getting them into the cross-hatches. Drizzle the honey over top
Bake uncovered for about 15-20 minutes or until the brie is melty and bubbling.
Everyone loves Mac + Cheese, it’s heaven in a bite. I have been in search of the best mac + cheese recipe, I need it to be overly cheesy, with strong flavors, and no soggy ass noodles. It looks like I finally found it! Recipe is from Stove Top Kisses, she has a wonderful video of the whole process on her page as well as so many other delicious recipes! Enough chit-chat let’s get into her recipe!
4 Cups Chicken Stock – enough to be able to boil your noodles in
1 Package of Elbow macaroni or whatever noodle you prefer
1 Stick of Butter, cut into smaller pieces
3/4 Cup Sour Cream
2 TSP Paprika
2 TSP Garlic Powder
2 TSP Onion Powder
1 TSP Salt + Pepper
1 Cup Cheddar Cheese + extra
1 Cup Mozzarella Cheese + extra
1 Cup Provolone Cheese + extra
1 1/2 Cup Heavy Cream
2 Cups Whole Milk
Let’s Get Cooking
Preheat the oven to 375F
Cook the noodles in the chicken stock, cook just under al dente.
Drain the noodles and place into a large bowl. Add in the stick of butter [no one said this was healthy] + Sour Cream + Paprika + Garlic Powder + Onion Powder + Salt. Mix well in the bowl.
Then you’re going to add in the cheeses, again stirring well in the bowl so that everything is mixed. In a separate bowl mix together the heavy cream + milk + 3 eggs.
Get out your pan and place a layer of the noodle mixture in the dish. Then pour over about half of the milk mixture over top. Finally, place a layer of the 3 cheese over top. Repeat this layering process until you run out. Top off with a little extra paprika and pepper.
Bake in the oven for about 50 minutes and enjoy the absolute gooey goodness that is this mac + cheese. Thank Stove Top Kisses for this one, it’s to die for.