- 1 lb. Noodles
- 3 Tsp. Bouillon Powder
- Non-Stick Spray
- 1 Stick Butter
- 1 Tsp. Black Pepper
- 1 Tsp. Onion Powder
- 1 Tsp. Dry Mustard
- 4 oz. Cream Cheese
- 16 oz. Velveeta Cheese
- 4 C Shredded Cheese
- 2 C 1/2 + 1/2
- 2 Beaten Eggs
- Breadcrumbs or crushed crackers
Happy National Mac & Cheese Day!
Let’s be honest — this can be enjoyed every day and not just on Mac & Cheese Day! This is a little different than your normal packaging or janitorial post, but I think we’ll all agree that our lives are a little bit better with some mac and cheese. This recipe will have you becoming the star of every cookout for the rest of your lives. Go ahead and try it out!
Feel free to mix it up by adding different cheeses and changing your noodles of choice. Enjoy! Be sure to follow us on Facebook, Twitter and Instagram!
In a large pan, boil water and add one pound of pasta of your choice. Add 2 tsp bouillon. Cook noodles until al dente – a little firm to the bite – and set aside.
In warm pan, combine stick of butter, 1/2 tsp. pepper, 1/2 tsp. onion powder, and 1/2 tsp. dry mustard.Add cubed cream cheese and half a block of Velveeta. Place on low heat until melted. Add one cup of half and half and almost all of the cheese, setting aside a little for top. In a separate bowl, beat eggs, one cup of half and half, ½ tsp. dry mustard, ½ tsp. onion powder, ½ tsp. black pepper, and 1 tsp. bouillon. Stir mixture with cheese mixture until creamy, adding noodles. Spread into lightly greased cooking pan and top with extra cheese and breadcrumbs.
Get your smoke on!
Preheat your smoker (or oven) to 400. If using a smoker, place the mac and cheese inside once you see smoke. Cook for 30 minutes and cool 10-15 minutes before serving