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Hat City Kitchen's Macaroni and Cheese

Macaroni Cheese Hat City Kitchen
Simply delicious!
skill level
Easy
time
30-60min
servings
8
cost
$
Contributed by :
This creamy, dreamy mac and cheese is a favorite of Andre Braugher's and will soon be one of yours!
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ingredients
  • 1 pound Elbow Macaroni (cooked)
  • 1 quart Heavy Cream
  • 1 tablespoon Onion Powder
  • 2 teaspoon Garlic Powder
  • ¼ teaspoon Nutmeg
  • ¼ teaspoon Paprika
  • 1/8 teaspoon Cracked Black Pepper
  • 2 teaspoon Salt
  • 1 tablespoon Sugar
  • 1 pound American Cheese (shredded)
  • ¼ cup Parmigiano –Reggiano Cheese
  • ½ cup Breadcrumbs
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 quart Heavy Cream
    In a medium saucepan, heat cream over medium heat to a simmer.
  • 2
    1 tablespoon Onion Powder
    2 teaspoon Garlic Powder
    ¼ teaspoon Nutmeg
    ¼ teaspoon Paprika
    1/8 teaspoon Cracked Black Pepper
    2 teaspoon Salt
    1 tablespoon Sugar
    1 pound American Cheese (shredded)
    Stir in onion powder, garlic powder, nutmeg, paprika, pepper, salt, sugar and cheese. Stir until fully combined and melted.
  • 3
    1 pound Elbow Macaroni (cooked)
    Add cooked elbow noodles and stir until noodles are coated with cheese sauce. Divide between 8 ramekins.
  • 4
    ¼ cup Parmigiano–Reggiano Cheese
    ½ cup Breadcrumbs
    Mix parmigiano-reggiano and breadcrumbs in a small bowl. Divide between the ramekins. Cook under the broiler until breadcrumbs become golden brown, about 20 minutes. Serve warm.
 
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