Fall to Your Knees Macaroni and Cheese

4.5(10)

I got this recipe off of TV this morning and it appeared to be as good as Carnie Wilson says it is. She has a cookbook out and I told my husband that he has to get it for me TODAY! The people on the show that ate it, showed true pleasure in doing so.

by Chef Mommie·published 2005-11-01

Open original recipe

Cheese

Servings

10 serving(s)

Total time

47 min

prep 17 min

Calories / serving

793 kcal

Ingredients (20)

serves

3 1/2 cups large elbow macaronimacaroni
10 ounces Velveeta cheese, cut into 1-inch squares
10 ounces white cheddar cheese, cut into 1-inch squarescheddar
15 ounces gruyere cheese, shreddedgruyere
1 -2 cup monterey jack and cheddar cheese blend, shredded (combined)
4 ounces cream cheese (room temp.)cream
2/3 cup sour creamsour-cream
1 1/3 cups heavy creamheavy-cream
1 1/3 cups half-and-half
1 eggegg
2 2/3 tablespoons flourflour
1 tablespoon Worcestershire sauceworcestershire
1 teaspoon garlic powdergarlic-powder
1 teaspoon onion powderonion-powder
1 teaspoon mustard powdermustard-powder
1/8-1/4 teaspoon cayenne pepperpepper
1/8 teaspoon nutmeg (fresh if you have it)nutmeg
1 teaspoon kosher saltsalt
1 pinch paprikapaprika
1 tablespoon fresh chives (optional for garnish)chive

Instructions (16 steps)

01Grease a 13 x 9 nonstick metal baking pan with 1 Tbsp butter.
02Preheat oven to 350.
03Prepare macaroni according to package directions, cook until al dente.
04Add a pinch of salt and a dash of olive oil to the boiling water while cooking.
05Drain pasta well and pour into the baking pan.
06In a large mixing bowl, add the heavy cream, half-and-half, and sour cream.
07Break the cream cheese into small pieces and add it to the bowl.
08Add the egg, flour, worcestershire, garlic and onion powder, dry mustard, cayenne pepper, and nutmeg.
09Combine very well with a wire whisk to break up the cream cheese. It will still look lumpy when your done.
10Place and push down the Velveeta and White Vermont cheddar cubes into the pasta. Work your way around the whole dish, through and toward the middle (they don't have to be completely pushed to the bottom because they will spring up , but just push them down as best you can). Now sprinkle the wondeful Gruyère cheese evenly over the top.
11Pour the mixture on top evenly, covering all of it.
12Gently shake the pan afterwards to make sure that the liquid is even.
13Push down and make little holes into the mixture with your fingers. (You're just helping to get some of that Gruyère down deeper below the surface.).
14Sprinkle the Jack-and-Cheddar combo over the mixture and sprinkle the paprika on top.
15Put in the oven on the middle rack.
16Bake until brown and bubbly. (30-45 minutes).

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Rich recipe — supports nutrition-aware planning.