Baked Mac And Cheese Recipe by Lenika Scott

Lenika's Slamming Mac and Cheese!!!!!













HAPPY HOLIDAYS EVERYONE!!!!


We all have that ONE recipe that everyone wants us to bring to family functions, events and gatherings. This is mine and I am sharing it with you!
This will fit in one of those large foiled pans, scale back if needed or add according to the Size of your family....

My family &; I have been making Mac & Cheese for years and I never measure so I am going to try my best to outline this recipe as close as I possibly can.

• 
  
  
  2 boxes size of Mueller’s Noodles (Medium)
  6 bags of Kraft Cheese (2 Cup Sizes)
  (2 sharp and 4 pks of 4cheese with the Mac and Cheese on the front)
  OR you can do a Mixture… 2 Sharp/2Medium/2 of the 4 cheese kind
  2 Jars of Ragu Cheese Sauce
  (found on same isle near spaghetti sauce)
  1 16 oz jars of sour cream
  2 packs of Philadelphia cream cheese & soften before adding to pan
  3 sticks REAL butter
  8 oz Velveeta Cheese
  2 Cups of Half and Half or Small Container of Heavy Cream
  2 Cups of Whole Milk (for adding to make a nice soupy like consistency)
  
  I KNOW!!! IT'S FATNING BUT IT'S SOOO GOOD!!!
  Boil your noodles per box instructions, drain water add noodles back to the same pan adding the sour cream, 2 sticks of butter, softened cream cheese, ragu cheese sauce and a little milk.
  
  After adding to the pan make sure heat is on the lowest temperature it can go.
  
  After you add the ragu cheese sauce, pour the milk in the bottle and shake as to get all of the cheese down from the bottle and pour both bottles in the pan.
  
  Gently stir so that this becomes a creamy mixture.
  
  PLEASE NOTE: What you do NOT want is your Mac & Cheese Thick before placing it in the oven. You want it to be kind of soupy!
  
  If its too thick, add more milk. Transfer the mixture into a foil baking pan and cut up 1 stick of butter and push the pieces of butter throughout the pan (Before putting the pan in the oven).
  
  Cover & Bake for 1hr or until bubbly
  
  Take the foil off the pan and add the 2 bags of sharp cheese on top and broil until melted with a little brown (if that is your desire)!
  
  Now...what you could do is make the mac and cheese a night before and set it in the fridge, bake the next day!
  
  This is what sets this Mac & Cheese Recipe apart…..
  
  The Sour Cream
  The Cream Cheese
  The Real Butter
  The Ragu Cheese Sauce
  The Velvetta Cheese
  
  YUMMY TO MY TUMMY!!!! FATTENING!!!! AND EXPENSIVE!!!!

PLEASE FEEL FREE TO SHARE!!!!!

Blessings,


Lenika Scott