- 12
Ingredients
- 3 cups elbow macaroni
- 10 ounces velveta cheese
- 10 ounces white cheddar cheese
- 15 ounces guyree cheese
- 1 cup each jack and cheddar cheese
- 4 ounces cream cheese
- 1 1/3 cup heavy cream
- 2/3 cup sour cream
- 1 1/3 cup half and half
- 1 egg
- 2 2/3 tablespoons flour
- 1 tablespoon worchestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dry mustard
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon nutmeg
- 1 teaspoon kosher salt
- 1 pinch paprika
- 1 tablespoon chives for garnish
Preparation
Step 1
grease 9 x 13 inch baking pan with 1 tablespoon of butter. Preheat oven to 350. Prepare macaroni accordingly, cook al dente. Add pinch of salt and a dash of olive oil to the boiling water. Drain well and put into baking dish.
Mix the creams together; break cream sheese into little bits. Add the egg, flour, worchestershire sauce, and dry ingredients, wish well to break up the cream cheese.
Cut the velveta, and white cheddar cheese into squares,shred the gruyee, jack and cheddar cheeses.
Starting at the corners of the baking dish, place and push down the velveta and white cheddar cubes. Work your way around toward the middle of the dish. Sprinkle the guyree evenly over top.pour the liquid mixture all over the macaroni, shake the pan to evenly distribute the mixture. Push your finger into the mixture to get the guyree cheese down into the dish.
Sprinkle the jack and cheddar over the entire pan. Place in the middle of the oven and bake until brown and bubbly, approx. 30 minutes. Sprinkle with chives just before serving.
From Diane Sawyer, courtesy of Carnie Wilson's Cookbook