Macaroni and Cheese-It's HERE!
Macaroni and Cheese- Prep time: 20 mins Cook time: 15 mins Total time: 35 mins
  • ½ pound of Elbow Macaroni cooked Al Dente (Exactly 6 minutes)
  • 1 cup of Jarlsberg Shredded
  • 1 cup of Parmigiano-Reggiano Shredded
  • 3 cups of White Cheddar Shredded
  • 3 cups of heavy cream
  • salt and pepper to taste
  1. Shred cheese. This will take about 15 minutes.
  2. Cook elbow macaroni Al Dente drain and set aside
  3. Add 3 cups of heavy cream to medium saucepan and cook on medium high heat. Stir occasionally with wooden spoon until cream is reduced by about ⅓ (about 5 minutes)
  4. Reduce heat to medium and add cooked elbow macaroni to saucepan. Let macaroni simmer for 1 minute on medium heat in pan.
  5. add ½ to ¾ cup of each type of cheese and let your sauce begin to thicken. Stir with wooden spoon as necessary.
  6. after mixture thickens remove saucepan from heat and spoon macaroni mixture into individual size oven-proof baking dishes
  7. Add the remaining shredded cheese to top of macaroni
  8. Place oven rack near top of stove (each stove is different) and turn oven to broil.
  9. Broil the macaroni in oven safe individual serving dishes for 3 to 5 minutes. Turn dish at least once while in oven to ensure that the crust forms evenly across the top.
Recipe by MAN WITH PAN at