| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | 8 to 10 servings |
Ingredients
- Kosher salt
- 1 pound elbow macaroni
- 1 tablespoon unsalted butter
- 1/2 cup grated onion (use a rasp or box grater)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon all-purpose flour
- 1 teaspoon hot Hungarian paprika
- Kosher salt and freshly ground black pepper
- 6 cups half-and-half, at room temperature
- 8 ounces whipped cream cheese
- 1 tablespoon unsalted butter
- 4 cups (16 ounces) Italian 5-cheese blend of shredded provolone, mozzarella, Parmesan, Romano and asiago
- 2 cups (8 ounces) Mexican 4-cheese blend of shredded Colby, Monterey Jack, Cheddar and manchego
- 3 scallions, white and green parts, finely chopped
- 1 cup fried onions, such as French’s, coarsely chopped
Instructions
- Preheat the oven to 350 degrees F.
- For the macaroni: Bring a large pot of salted water to a boil. Cook the macaroni to al dente according to the package instructions. Drain and set aside.
- For the sauce: In a large saucepot on medium heat, add the butter, onion, Worcestershire sauce, flour, paprika and a few pinches of salt as well as black pepper. Cook for a few minutes while stirring, then add the half-and-half and cream cheese. Cook until the mixture begins to simmer.
- For the dish: Butter the sides and bottom of a 13-by-9-inch casserole dish or lasagna pan. Mix both cheese blends together in a large bowl.
- Put the scallions and cooked macaroni in a large bowl and toss in 4 cups of the shredded cheese. Pour over the sauce and stir, shake, jiggle and tap the bottom of the bowl lightly to make sure the sauce seeps completely into the nooks and crannies. Pour this mixture into the prepared dish. Toss the fried onions with the remaining 2 cups of cheese and sprinkle over the top. Bake until the top is melted and bubbly, 20 to 25 minutes.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 793 |
| Total Fat | 51 g |
| Saturated Fat | 30 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 33 g |
| Cholesterol | 155 mg |
| Sodium | 1015 mg |
Reviews
Absolutely delicious! Nothing wrong, for a family of 5 trying to pay for groceries, with packaged shredded cheese! Love how she is able to make meals with affordable product for families. Not everyone can afford to buy certain products for certain meals. thanks sunny!
This looks amazing and I make mac n chz for my grandsons all the time bc they love it! I love her idea of putting FF onion rings on top. Yum! Sunny is the best chef on Food Network IMO.
One of my absolute favorites. So gooey with bold flavors. The epitome of comfort food.
Packaged shredded cheese is gross. No self respecting mac and cheese would have it.
Good stuff
Just made this for my daughter as she doesn’t like my gourmet Mac n cheese. Even she said is was blah. After we tasted it I doctored it up with mustard, hot sauce, garlic powder, salt n pepper and added extra sharp cheddar. Was a bit better but I think we will stick to Alton Browns Mac n Cheese.
Love it! I wish Sunny would come up with how to make a cheese ball appetizer with the same recipe.
The only thing I changed was I didn’t add the scallions nor the onions at the top. However I did add potato chips as the topping and that worked great. This is a go to recipe for any potluck.
Followed recipe exactly. Pretty one-note/boring for the palate. If you like complex flavors like me, you may be disappointed with this. Best thing about this was the crispy onions and they’re from a bag :/ Wouldn’t make again. Sorry Sunny 🙁
made this for Easter, our group LOVED it.
Very Cheesy – but lacks flavor. Would not make again.