Keith’s Southern Macaroni & Cheese

 

 

Ingredients

  • 16 oz box elbow macaroni
  • 1 1/2 cup sharp shredded cheddar cheese
  • 1 cup shredded Swiss cheese
  • 1 cup shredded mozzarella cheese
  • 14 oz cream cheese sliced small
  • 1/4 cup Velveeta cheese crumbles
  • 1/2 cup butter
  • 1/2 cup all purpose flour
  • 4 cups evaporated milk
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly cracked black pepper
  • 2 medium onions chopped finely in food processor
  • 4 tablespoons chopped parsley
  • 4 tablespoons melted butter
  • 2 teaspoon Keith Lorren's All Purpose Seasoning
  • 1 teaspoon Keith Lorren's Chicken Bouillon
  • Parmesan cheese for sprinkling on top of casserole
  • 1/2 cup Cheddar cheese for sprinkling on top of casserole

Directions

  1. Cook macaroni according to package directions and drain.
  2. Grease a 16 inch square baking dish.
  3. Alternate layers of the macaroni and cheeses in the dish, beginning with macaroni and ending with a cheese layer.
  4. Melt the 1/4 cup of butter and stir the flour until smooth.
  5. Gradually blend in the milk.
  6. Heat mixture to a boil, stirring constantly and cook until sauce thickens.
  7. Add salt, pepper, 1 teaspoon Keith Lorren's All Purpose Seasoning, onion, and parsley.
  8. Pour sauce over macaroni and cheese.
  9. Melt 4 tablespoons of butter.
  10. Dissolve the 1 teaspoon Keith Lorren's All Purpose Seasoning and 1 teaspoon Keith Lorren's Chicken Bouillon in the melted butter and sprinkle over macaroni and cheese.
  11. Add a sprinkling of Parmesan cheese and cheddar cheese on top.
  12. Bake 30 to 35 minutes at 375 degrees or until golden brown.