Works For Me Wednesday Mac-n-Cheese



Who doesn’t love Macaroni and Cheese?  Who doesn’t think they make the best Mac-n-Cheese around?  Well, my son and I had some free time on our hands so we sat down and began experimenting with some ingredients and came up with what we feel is the best we’ve ever had.  Of course I still enjoy the old elbow macaroni’s with velveeta mac-n-cheese, but this version is good for when you want some grown-up mac-n-cheese.


Here are some pictures of us putting it together:

preparing bacon/french fried cheddar onions/locatelle cheese topping


melting cheese in a “double boiler”


lining bottom of baking dish with cubed velveeta


layering noodles and cheese


topping off mac and cheese with bacon, french fried cheddar onions, locatelle cheese mixture


ta-da!  the finished product.


1 stick Butter (yes use it, it’s good!)

1 lb. Cheese (we shredded our own and used White Sharp Cheddar)

1 Tbsp Garlic Powder (or more to taste)

2 Pinches Chili Powder

1 Tsp Ground Pepper (or more to taste)

1 Tbsp Salt (we prefer Kosher)

8 Ounces Heavy Cream (yes it’s good!)

6 C Elbow Macaroni (uncooked)

3 Ounces Bacon Bits (pre-packaged or cook your own)

1 C Grated Locatelle Cheese (you can use parmesan, but Locatelle has a great taste and gives it a twist)

6 Ounces Cheddar French Fried Onions (made by French’s)

8 Ounces Cubed Velveeta (store brand works fine too)


Pre-heat Oven to 325 degrees.

The first 7 ingredients go in the double boiler on a medium/low heat- stir alot!  While that’s going cook the macaroni (when done, drain and lightly rinse).  In a large bowl combine the next 3 topping ingredients and crush them using the back of a spoon and mix them together.  I also like putting them in a ziploc bag and running my rolling pin back and forth over them faster and less clean up! 

Take a large baking dish, spray it with a non stick spray and then place the cubed velveeta in first.  (now if you like a lot of velveeta you can cube up another 4-8 ounces and place them on top of the noodles before you add the final fried onion topping).  Once your cheese mixture in the double boiler and noodles are ready, you can either mix them in a large bowl and stir well to combine the noodles and cheese, then pour into the baking dish (which we found works better than our original idea of layering) or you can put half the noodles in the baking dish, then half the cheese mixture, (good time to add more velveeta if you’re gonna go that route)then the last of the noodles and the rest of the cheese mixture (and of course more velveeta again if your going that route). 

Once that’s done, cover the entire surface with your french fried onion/cheese topping and use ALL OF IT – press some down if you have to, it’s too yummy to waste it.  Bake for 20-30 minutes or until the cheese is gooey and melty and the topping gets nice and golden brown.

Serves a lot of people!

Make sure you check out all the other great stuff at Rocks In My Dryer every Wednesday!


4 thoughts on “Works For Me Wednesday Mac-n-Cheese

  1. Dear Gibee, sarah mae and Andrea, thanks so much for stopping by and commenting on my post. Yummy is right and I’m working on a way to cut corners and use pre-shredded cheese and omit the double boiler and still get all the ooey gooey cheese flavor. let me know how it turns out.

  2. This sounds really good! I’m having a cookout for a group of girls I mentor this weekend, and I may have to try it out. It’s a toss up between this one and one other recipe I have!

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