Hey, you all and welcome back to my channel. And today, we're going to be making some creamy macaroni and cheese you all. This recipe is going to be so easy to follow, and it's, not going to require a lot of ingredients. So let's, go ahead and get started all right, so we're going to start off with boiling our pasta. You can follow your box instructions.
However, I'm going to be using water as well as chicken broth. So let's, take two and a half cups of water as well as two and a half cups of chicken. Broth we're. Going to add a pitch of salt to that, and we're going to bring this water to a boil over high heat.
Now if you're going to be using more macaroni because you're making it for more people, you can go ahead and add the whole box all right, but you're going to need a little more liquid. Okay, however, if you're using this recipe, as follows make sure you add the half box and boil this for seven to eight minutes for the perfect. Al Dante, pasta all right once you're done make sure you strain that.
Okay. Now, Let's work on this cheese sauce. We require about two tablespoons of butter. This will have no flour. We don't need flour to thicken. This cheese sauce all right, but two and a half tablespoons of butter over medium heat, medium, and I'm going to add in about two and a half cups of heavy cream. I know in the beginning, it said, half-and-half that's, because I grabbed the wrong container honey.
But I am using heavy cream in this recipe, all right so whisk that together until we get the cream warm. And then once. It's warm enough we're going to add in two cups of shredded cheese, I'm using a four steak cheddar.
You can use whatever kind of cheese you prefer, honey, all right so melt that in stir it in whisk it in get it all combined and completed. So it will be delicious when we finish all right. And once you get that cheese in I'm, adding about two cups like I said, you can add more or less we're going to add in some cream cheese and look the cream. Cheese is optional. I like a nice thick sauce.
If you don't like. Thick thick, go ahead and lay the cream cheese out. Okay, if you want a little creamier on the uh thinner side as far as the liquid, you don't have to add the cream cheese all right, or you can add more cream it's up to you all right. And now I'm going to add in my seasonings I'm, adding a half teaspoon of the black pepper, the seasoned salt as well as the onion powder, and I'm also going to add in some paprika for coloring because this sauce is a little of light skin. We want it to have a pleasant. Color so we're going to add a little of paprika in it, because it does not add any flavor, you all know that by now right all right? I hope.
So we're going to whisk that together, taste. It makes sure it's where you want. It makes sure it's right, okay. And then we're good to go all right, so I'm going to be using my cast iron skillet for my baking dish of choice. You can use whatever kind of baking dish you want.
But whichever one you use make sure is properly greased. All right? I added some butter to. That and the first thing that you want to do is add a layer of macaroni to your bacon dish do not make this layer too thick. We just need enough just to cover the bottom. Okay, add that in and next we're going to add a little of our cheese sauce on top.
You can do half right now, or I can just do a little. It just depends on how creamy you want this bad boy to be now look do not let your sauce sit too long, because if you do, it's going to thicken, and we don't want that, okay, we don't want it to get. Too thick, we want to stay nice and creamy and velvety all right. So add in your cheese sauce over your noodles, make sure you mix that in really well. And the next thing that you want to do is add a layer of shredded cheese. Get you some cheese to go on top I'm, adding mozzarella, because when I picked this cheese macaroni and cheese up out of this skillet, I wanted to have strings.
I wanted to pull do you all understand okay. So add your cheese and then add another layer of macaroni. Okay.
Add you another. Layer fill it to the top. And then after that, you want to add another layer of that cheese sauce.
Okay, I'm adding a little at a time, because I don't want to run out or have too much or not have enough. Okay. So add it as much as you want as little as you want, make sure it's, nice and covered here.
You see I'm, adding just a little more of that sauce to make sure I have all the crooks and crannies covered. Okay. We got to get all up in this thing. Do you understand we got to get in there? All. Right we don't want, no dry mag do you all. Oh, you all got me.
All right once you get it covered we're going to cover it with more cheese. I'm going to, put down the mozzarella first, because like I said, I have to have that pool what is macaroni and cheese if you ain't going to have no cheese's swimming pool? What is if it's? Nothing, okay. So add that cheese, I'm, adding some more of the four state cheddar on top.
You can add sharp cheddar. You can add, uh, Gouda. Cheese. Mustard cheese, whatever kind of cheese you want, and I'm. Going to add this paprika on top for a little of coloring, because you see there's, no orange or yellowish, color, it's, all white. I want to have some color on this, and we're going to bake this at 375 degrees Fahrenheit for about 20 minutes, all right until the top gets nice and brown like this you all look at that. Look at it and look let it rest just a little.
But if you can't, wait that's, all right and check it out. This is what you're going to get you all looking at creamy, delicious cheesy macaroni. It's, not too wet, it's, not dry it's, just the right amount of cheese, and it's going to be perfect for your next event for your next occasion, whatever you got going on honey, do you all hear me? Alright, so look that is all folks.
I hope you guys have enjoyed this recipe. I hope you found it easy to follow. And guess what I want you guys to make sure that you give this video, a thumbs up and subscribe to my channel.
If you haven't already, and I'll, see, you guys next time in the next video bye,