Chef Kisha's Baked Macaroni & Cheese Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lb Box Elbow Macaroni noddles
1 Can cream of chicken soup
2 Cups of whipping cream
1½ Cup of evaporated milk
4 Tablespoon sour cream
6 Blocks of cheese: extra sharp cheddar, mild cheddar, Monterey Jack, Colby, mozzarella, and parmesan cut in cubes or shred.
½ Teaspoon garlic powder
½ Teaspoon black pepper
1 Stick Salted butter
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Directions: |
Directions:In a large pot, boil macaroni noodles until soft. Drain and rinse under cool water. Set aside and rinse pot then add 1 can cream of chicken soup, 2 cups of whipping cream, 1½ cup of evaporated milk, 4 Tablespoons sour cream. Whisk until it comes to a boil. Add 6 Blocks of cheese, extra sharp cheddar, mild cheddar, Monterey Jack, Colby, mozzarella, and parmesan; cut in cubes or shredded. Continue to whisk until cheese melts or until it forms into a sauce. In a baking pan, add macaroni, season with ½ Teaspoon garlic powder, ½ Teaspoon black pepper. Melt the stick of butter and pour it over your macaroni and stir. Pre-heat oven to 350ºF. Pour cheese sauce over macaroni, top with extra cheese, bake for 25 minutes, or until it's slightly golden brown on top. |
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Number Of
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Number Of
Servings:6 to 8 |
Preparation
Time: |
Preparation
Time:45 Minutes |
Personal
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Personal
Notes: Endless days went by without any relative sense of time, and I just laid in my bed crying and trying to recap all I had been through. Trying to find the answers with the little I knew of why I had to go through so much, I kept asking God, "Please, LORD, just help me through, because I have gone through so much!"; but WHY?
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