This week we bring a rare treat. There’s a finance specialist at our dealership named Debbie Shadlow, and she makes the best, most outstanding, CHEESIEST Macaroni and Cheese. For years I have asked, begged, and bribed to try to obtain this recipe.
Finally, for reasons unknown, our prayers have been answered. She has given up the directions for cooking this incredible secret concoction. So I’m going to do the only morally responsible thing I can think of, and post it on the internet for the entire world to read.
If you’re looking for a nice light “diety” (a word I just created) recipe for Mac & Cheese, please go away. You will not find it here. This is not for the faint of heart, but more for those who are ready to take a nap after a meal.
Make this Mac & Cheese at your next party, and you will not disappoint. If she let me name it I would dub it Gooey Cheesy Deliciousness with a Crispy Top. Decadent is an adjective that doesn’t do it justice. Ingredients and directions below. Don’t forget to thank Debbie! Enjoy…
1 Jar of Ragu double cheddar
8 Oz Belgorgio sharp provolone
8 Oz Reserve sharp cheddar cheese
2 8 Oz Cabot shredded seriously sharp
1 8 Oz Sargento shredded state cheddar cheese
2 Cracker Barrel reserved extra sharp cheddar cheese
5 table spoons butter cut into small pieces
½ cup of sour cream
1 cup of Whole Milk (Any kind of milk can substitute)
Italian Bread Crumbs with Romano cheese
White pepper and salt to taste
Coat a 9 x 13 Pan with cooking spray
Boil elbow macaroni until tender, drain and put in pan.
Combine milk, cheese and other ingredients into pot on stove.
Cook on low while stirring until melted.
Pour over the macaroni and stir until combined.
Top with bread crumbs
Bake @ 350 degrees for 35-40 minutes until top is nice and golden brown.