The Pratt Family’s Macaroni and Cheese (Episode 3)

‍

In this episode, Itali's mac n' cheese is known farand wide as a dish not to be missed. But her daughter, Keyana, wants a shot at the crown. With the ooeygooey delicious reputation of Itali's recipe, Keyana's got a lot of convincing to do.

‍

Ingredients

Serves 7-8 people

‍

Daisy Sour Cream (16 oz)

Kraft Muenster Cheese (8 oz block)

Kraft Mozzarella Cheese (8 oz block)

Kraft Sharp Cheddar Cheese (8 oz block)

Kraft Colby Jack Cheese (8 oz block)

Velveeta (16 oz block)

Nestle Carnation Evaporated Milk (16 oz can)

Mueller’s Elbow Noodles (1 box)

Knorr Chicken Flavor Bouillon Seasoning (15 oz package)

Small White Eggs (2)

Unsalted Butter (1 stick)

2% Milk (1/2 gal)

Lawry’s Season-All Seasoned Salt

Black Pepper

Onion Powder

Garlic Powder

Sugar

Canola Cooking Oil

‍

Directions

1. Preheat oven to 350°F (175°C). Boil noodles in a pinch of oil and Knorr Chicken Flavor Bouillon seasoning. Cook elbow noodles until al dente.
2. Shred the blocks of cheese with a cheese grater. Cut up the Velveeta into small blocks.
3. When noodles are ready, drain and put them in a bowl. Mix melted butter into the noodles.
4. In a separate large bowl, create a wet mixture by combining 1 cup of 2% milk, one 16oz can of evaporated milk, and 2 Tbsp of sour cream.
5. Whisk two small eggs into the wet mixture. Add the milk and egg mix to the noodles. Add cheese to the noodles (don’t forget to save some for the glass pan at the end).
6. Add in seasonings. Pour everything into a glass pan. Layer noodles and cheese.
7. Cook in the oven for 45 min on 350 degrees.