We came up with the best Mac & Cheese you have ever tasted!!
Ok..Ok.. We know what all of you are thinking… This has to be the most fattening Mac & Cheese I have ever seen! This is no more fattening than one you get at a restaurant and because it so deliciously rich and cheesy you don’t want to eat a lot of it! This little 8 x 8 pan goes a long way!! When we first tried to come up with the Ultimate Mac & Cheese right away I knew it needed my famous Alfredo sauce. So I started there and then slowly added 3 other cheeses to make it perfection!! Obviously this isn’t something that we make weekly, but for a fancier insanely delicious Mac & Cheese you have to give this a try..!! XOXO
ULTIMATE MAC & CHEESE
- 1/2 cup 1 stick butter or black truffle butter
- 1 3-oz. package cream cheese
- 1/4 cup heavy cream
- 1 3/4 cups Half & Half
- 1 teaspoon garlic powder
- 1/2 cup Parmesan cheese grated
- Salt and ground black pepper to taste
- 2 cups Penne Pasta
- 1 1/2 cup white cheddar cheese grated
- 1 cup Asiago cheese grated
- 1 cup crushed Ritz crackers about 25 crackers
- 1/4 cup melted butter
Melt butter in a medium saucepan over low heat. Mix in the cream cheese.
Stir in heavy cream, Half & Half, garlic powder, Parmesan cheese, salt and pepper. Bring to a boil. Decrease heat and simmer 10 to 15 min. stirring often.
Cook the pasta and drain. Add prepared sauce, cheddar cheese and Asiago cheese to the pasta. mix well.
Pour into an 8 x 8 inch baking pan. Mix together Ritz crackers and melted butter and sprinkle over the top. Bake at 350 degrees for 15 minutes. or until bubbly.
Serve with: Mixed vegetables.
Variations: Add chopped jalapenos. For a drier mac and cheese, use a 9 x 13 casserole dish and cook for 15 minutes. May also broil the cracker topping after baking for a crunchier texture.