#mac and cheese#chicken broth#cheese#baking#southern cooking
A rich and cheesy Southern-inspired mac and cheese made with a blend of Monterey Jack, white cheddar, and sharp cheddar cheeses in a creamy sauce, simmered with chicken broth for extra flavor.
Ingredients extracted via AI
Ingredients
450 g elbow macaronichicken brothMonterey Jack cheesewhite cheddar cheesesharp cheddar cheese0.5 palec butter350 g evaporated milk1 Šálka heavy cream
Procedure generated via AI
Cook one pound of elbow macaroni in water seasoned with chicken broth for added flavor.
Grate the Monterey Jack, white cheddar, and sharp cheddar cheeses while the pasta cooks.
Drain the cooked pasta but do not rinse it. Transfer to a baking dish and stir in half a stick of butter.
In a saucepan, combine 12 ounces of evaporated milk, one cup of heavy cream, and all the grated cheese.
Season the cheese sauce as desired and stir until smooth and well blended.
Pour the cheese sauce over the pasta in the baking dish, mixing gently to combine.
Optionally, top with additional cheese and place under the broiler for a few minutes until bubbly and golden.