WEEKDAYS 1e|12c|p

Hat City Kitchen's Macaroni and Cheese

Hat City Kitchen
Servings: 8
30 to 60 min

Simply delicious!

  • Ingredients
  • step-by-step directions
Hat City Kitchen's Macaroni and Cheese
  • 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
  • In a medium saucepan, heat cream over medium heat to a simmer.
  • Stir in onion powder, garlic powder, nutmeg, paprika, pepper, salt, sugar and cheese. Stir until fully combined and melted.
  • Add cooked elbow noodles and stir until noodles are coated with cheese sauce. Divide between 8 ramekins.
  • 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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