Ingredients
1 box macaroni elbows
4 quart water
1 tbs vegetable bouillon
onion, diced
1 tsp garlic, minced
8 oz Velveeta cheese, cubed
8 oz cheddar cheese, shredded
1 cup shredded triple cheddar cheese
1 cup shredded mozzarella
24 oz evaporated milk
1 tbs Dan O's Seasoning
1 egg
cup butter, melted
tbs salt
2 tsp black pepper
1 tsp paprika
1 tbs fresh parsley
Directions
Step 1
Preheat oven to 400 degrees.
Step 2
Bring water to a boil, add bouillon, 1 tbsp of salt, and pasta. Cook pasta 3 minutes less than al dente. Drain, rinse with cool water, and set aside.
Step 3
While pasta is cooking, saute onion and garlic in a small pan until translucent and set aside.
Step 4
Next, pour evaporated milk into a large saucepan on low heat. Add Velveeta and stir constantly until melted. Once melted, turn heat off and add cheddar cheese, Dan O's seasoning, and salt and pepper..
Step 5
Add noddles to a large bowl and add melted butter and the egg and mix until combined.
Step 6
Pour cheese sauce over noodles and mix.
Step 7
Pour half of the mac and cheese mixture in a greased baking dish and layer with 1/2 c of shredded triple cheddar and 1/2 c mozzarella cheese. Pour rest of mac and cheese on top and top with the remaining shredded cheese.
Step 8
Sprinkle with paprika. Bake for 20 minutes, broil if needed.
Step 9
Garnish with parsley.