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Jul 27, 2010

The Best Macaroni and Cheese

  • 1 pound elbow macaroni pasta
  • 3 cups heavy cream
  • 8 ounces Velveeta cheese, cut into cubes
  • 1 stick (4 ounces) butter
  • 6 ounces shredded aged white cheddar cheese (about 1 1/2 cups)
  • 6 ounces shredded muenster cheese (about 1 1/2 cups)
  • 6 ounces shredded pepper jack cheese (about 1 1/2 cups)
  • Pepper










Mac 'n' Cheese





In a large pot of boiling, salted water, cook the pasta until al dente; drain.

Meanwhile, in large saucepan, melt the cream, Velveeta and butter over low heat. Stir in the cheddar, muenster and pepper jack and cook, stirring, until the cheese has melted; season with pepper. Stir in the pasta.


compliments : rachel ray