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Brezzell's Cheesy Mac & Cheese

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Brezzell's Cheesy Mac and Cheese
2011-06-15 Side Dish
3 27

The cheesiest mac and cheese!

  • Servings: 10-15


1 gallon Boiling Water
¼ cup Oil
5 lbs Elbow Macaroni
2 tsp Salt
1 tsp Pepper
2 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Worcestershire Sauce
1.5 lbs Shredded Cheddar Blend
1 lb Shredded Mozzarella Cheese
½ cup Milk


Preheat oven to 350 degrees. Boil 1 gallon of water. Add the 1/4 cup oil.

Add the 5 lbs of elbow macaroni. Let boil for 8 to 10 minutes; strain pasta and pour into a bowl. Mix in salt, pepper, onion powder, garlic powder, and Worcestershire sauce. Mix in half the shredded cheddar; put other half aside. Once cheese has melted into the pasta, put a layer of pasta in a pan, smooth out and take other half shredded cheddar; repeat process until you reach top of the pan. Once you reach the top, scatter the mozzarella over the pasta; cover completly putting on as much cheese as possible. Once topped with the mozzarella, pour milk over the cheese and pasta. The dish should be 1/4 filled with milk. Place in oven and bake for 25 to 30 minutes or until golden brown.

Helpful Tips:

everybody that has tried it loves it.