The Greatest Macaroni And Cheese Casserole of All Time - Recipe

What You'll Need:

A large pot

An even larger baking pan or roasting pan

1 ½ lb macaroni elbow noodles

1 ½ lb Velveeta cheese

1 bag shredded sharp cheddar cheese

1 bag grated colby jack cheese

Parmesan cheese powder

Bread crumbs

½ cup chicken broth

1 ½ cup of milk

2 tablespoons of butter

3 teaspoons of salt

2 teaspoon of pepper

Is macaroni and cheese one of your family's favorite dishes during the holiday season, or any season for that matter? Do you find yourself laying awake at night, craving the hot, cheesy greatness of a large bowl of mac and cheese? I know you do. Even I, at this very moment am craving it. Thats the power of the “Roni”. In this hub, I will show you how to harness the power of the Roni and obtain greatness, power and praise. Your people will respect and worship you after they have tried your macolicious casseroni (not a typo, thats really what I call it). So without further ado, I share with you my ancient recipe for macaroni and cheese casserole.

INSTRUCTIONS

-First, you'll need a large pot, enough for a pound and a half of elbow noodles to boil and swell in.

-Next, you'll need to fill the pot with water and get it boiling.

-Go ahead and add 1 teaspoon of salt and 1 teaspoon of black pepper to your water and give it a quick stir.

-While the water is heating, you'll want to fill a large cup with a cup and a half of milk.

-Next, add a half of a cup of chicken broth to the milk followed by 1 teaspoon of salt and 1 teaspoon of pepper and stir. The chicken broth adds a nice flavor to your noodles.

-After you've finished your milk mixture, you'll need to cut a whole brick and another half of a brick of Velveeta cheese into small squares. Velveeta is the best. I never make “casseroni” without it.

-After your water has started boiling, set your milk mixture and your cheese aside and add 1 and a half pounds of elbow noodles to the boiling water.

-Now add 2 tablespoons of butter to the noodles. This will help keep the noodles from sticking.

-Stir frequently, making sure the noodles don't stick.

-Once most of the water has dried down and your noodles have softened to your liking, add the milk mixture and stir it in. You may drain the water if you like. I prefer to leave it because it helps the cheese spread through the noodles faster.

-After the milk and the noodles are mixed thoroughly, It's time to add the cheese!! Add all of the Velveeta you just cut up and stir slowly until all cheese is melted.

-Now preheat your oven temp to 400 degrees. You can do this while your stirring in the cheese.

-Next, pour your mac and cheese into a large baking pan. Make sure the pan is greased or buttered to avoid sticking. I actually used a roasting pan since their was so much.

-Add about 1 ½ hand fulls of bread crumbs for texture and stir it in.

-It is now time......FOR THE TOPPING!! This is my favorite part, can't you tell? This topping will make your dish legendary!

-First, spread the mac and cheese out evenly in the pan. Cover the entire casserole with a thin layer of your shredded sharp chedder cheese.

-Next, cover that with a slightly thicker layer of the grated colby jack cheese. (about 5 man size hand fulls)

-Now, cover that with your parmesan cheese powder. Make sure you cover the entire casserole.

-Now pop your masterpiece into the oven for 35 – 40 minutes, or until the top is golden brown.

-Once it's done, it will be so beautiful (and hot). It will look like baby Jesus in a roasting pan.

-Let it cool for about 5 – 10 minutes and PRESTO!!!.....you are now a god.

-You can actually say “presto” and become a god as soon as your pan hits the top of the stove. You don't have to wait for it to cool down.

Well, that concludes my recipe for macaroni and cheese casserole AKA “The Roni” AKA “Casseroni”.

I hope you enjoy your newfound fame and respect. Just remember that with great power, comes great responsibility. “Dueces”