Best-Ever Mac-n-Cheese

The Thurmon's Best-Ever Mac-n-Cheese

Ingredients:

2 lbs of Elbow Pasta

1 8oz block of Mild Cheddar Cheese

1 16oz bag of Shredded Monterrey Jack Cheese

1 6oz bag of Shredded Parmesan Cheese

1 8oz can of Evaporated Milk

1/2 stick of Butter
You will also need to have on hand but in no specific measurements:

Parmesan Flavored Bread Crumbs

Milk

Salt

Pepper

Red Pepper Flakes (Optional)

Directions:

Preheat oven to 350.

Boil liberally salted water. Add pasta. Cook till just past 'al dente'.

While pasta is cooking, cut cheddar cheese block into cubes, the smaller the better.

Drain pasta. Return to pot.

Stir in to the mac the butter, cubed cheddar, shredded monterrey, and a can of evaporated milk until the cheese becomes stringy and mostly melted. Add a few splashes of normal milk till the mac is the consistency of a thick queso dip. Season to taste with pepper, red pepper flakes, salt, etc.

Butter/grease a 9x13 pan. Transfer cooked mac into the buttered pan. Do not press mac into the form of the pan but rather shake the pan till the mac spreads evenly. Add a healthy layer of shredded parmesan cheese to the top followed by a moderate layer of bread crumbs.

Cover with foil and place in oven at 350 for approximately 30 minutes. 

After 30 minutes, remove the foil and set your oven to a low broil. Do not walk away! Keep an eye on the mac until the top layer of parmesan gets crisp, it will not melt all the way. It is ready to come out of the oven when you notice pieces of cheese getting brown on the top (not all, just some). 

Let set for a few and then serve!

Enjoy!

(Serves 6-8) 

This was a HUGE hit at our small group. It was also really easy to make in bulk! Let me know if you try it!