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Most delicious mac and cheese - Like EVER! Recipe

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This recipe for Most delicious mac and cheese - Like EVER!, by , is from The RFLC Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Katharine Rueb


16 oz box of elbow macaroni (or veggie spirals)
1 can of cream of broccoli soup
1 can of cream of mushroom soup
8 oz of sharp cheddar cheese
8 oz of pepper jack cheese
1/2 stick of REAL butter
8 oz slivered Parmesan cheese (Not the shaker stuff)
Tony's creole seasoning
16 oz box of chicken stock (low sodium)

Side dish: Seasoned candied carrots
16 oz bag of baby carrots - raw. Can use canned but they turn out mushy
4 heaping table spoons of dark brown sugar
1 cup chicken stock from the pasta
1/2 stick of butter

Preheat oven to 325

1) Bring the chicken stock to a rolling boil. Add a good helping of creole seasoning to the water and add the macaroni
2) Cook 7-10 minutes. Test at 7 minutes. Throw one piece of pasta on the wall. If it sticks, it's done.
3) Drain pasta over a sauce pan. You will use this stock for the seasoned carrots.
4) Place carrots into a sauce pan and pour over the hot chicken stock. Bring to a boil.
5) Add the butter and brown sugar, lower the heat and simmer until tender.
6) Return the pasta to the empty pot. Add the soups, stirring GENTLY so as not to mush the pasta.
7) When the soup is hot, stir in the pepper jack cheese and Parmesan cheese, little by little.
8) add Tony's Creole seasoning (or salt and pepper) to taste.

9) add ins- Broccoli flowerettes or frozen peas
10) chicken pieces

11) Place into a oven safe dish.
12) Sprinkle the sharp cheddar cheese over the top. Bake at 325 for 10-15 minutes, until the top of the dish is golden and the cheese is bubbling.

13) Serve with the candied carrots

Number Of Servings:
Number Of Servings:
4-8 depending on size of people
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Upon arriving to Anchorage, I stayed in a hotel which served dinner each night. To my surprise, they lovingly prepared fresh meals with favorite family recipes. This was one of my favorites. Thomas, a budding chef, said his mother made it and her mother before that. He added the Tony's creole but the remaining ingredients are the same from generation to generation.




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