This is the best Mac-n-Cheese I have ever had. I make it for the Chili Cook Off at Church and everyone loves it. I got this recipe from my sister Jessica, and she got it from someone else. She makes it when the family gets together and it will feed all of us (big family). I reduce the cayenne pepper to about 1/2 to 3/4 teaspoon so it won't be too hot for the little ones and none of that green stuff (chives), I prefer it hot and green.
3 1/2 cups of large elbow macaroni (16oz box = 4 cups)
8 oz Velveeta cheese (cut into 1/2" squares)
8 oz white Vermont cheddar cheese (cut into 1/2" squares)
8 oz sharp Cheddar cheese (shredded)
8 oz Jack and Cheddar cheese (shredded)
4 oz Cream cheese (at room temp)
2/3 cup of Sour Cream
1 1/3 cup of Heavy Cream
1 1/3 cup of Half-N-Half
1 Egg (beaten)
2 teaspoons of Flour
1 Tablespoon of Worcestershire sauce
1 teaspoon of Garlic powder
1 teaspoon of Onion powder
1 teaspoon of dry mustard powder
1 1/4 teaspoon of Cayenne pepper
1 teaspoon of Salt
pinch of Paprika
Chives for garnish
Grease a 13" x 9" nonstick metal baking pan with 1 tablespoon of butter. Preheat the oven to 350 degrees. Prepare macaroni according to the package directions, but make sure it's al dente. (Huh? It should still be a little firm.) Be sure to add a pinch of salt and a dash of olive oil to the boiling water while cooking. Drain pasta well and pour into the baking pan.
In a large mixing bowl, add the heavy cream, half-n-half, sour cream, and break the cream cheese into little bits with your (clean) fingers as you add it to the bowl. Add the egg, flour, Worcestershire, garlic, onion, mustard, cayenne and salt. Combine well with a wire wisk to break up that cream cheese. It will look lumpy, but that's okay.
Starting at the corners of the pasta dish, place and push down the Velveeta and Vermont cheddar cubes. Work your way around and toward the middle (they won't push down completely, but just smoosh them down a bit). Now sprinkle the fabulous sharp cheddar over the top -- gently and evenly pour that artery-clogging mixture over it, covering all areas. Gently shake the pan afterwards for a sec to make sure the liquid is even. I know it sounds gross, but push down and make little holes into areas of the mixture with your fingers. (You're just getting some of that cheese down deeper below the surface.) Wash your hands.
Sprinkle the Jack-n-Cheddar over the mixture and sprinkle the paprika on top. Put this baby in the oven (make sure your oven rack is right in the middle) and bake until brown and bubbly -- we're talking approximately 30 minutes. It will be creamy in the center and more crusty on the top and edges. Chop some fresh chives and get those taste buds ready. When it's done, garnish with the chives.