Fall To Your Knees Macaroni And Cheese Recipe

Name: Fall To Your Knees Macaroni And Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 cups large elbow macaroni; 10 ounces Velveeta cheese, cut into 1-inch squares; 10 ounces white cheddar cheese, cut into 1-inch squares; 15 ounces gruyere cheese, shredded; 1 -2 cup monterey jack and cheddar cheese blend, shredded (combined); 4 ounces cream cheese (room temp.); 2/3 cup sour cream; 1 1/3 cups heavy cream; 1 1/3 cups half-and-half; 1 egg; 2 2/3 tablespoons flour; 1 tablespoon Worcestershire sauce; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon mustard powder; 1/8 - 1/4 teaspoon cayenne pepper; 1/8 teaspoon nutmeg (fresh if you have it); 1 teaspoon kosher salt; 1 pinch paprika; 1 tablespoon fresh chives (optional for garnish)

Servings: persons

3 1/2 cups large elbow macaroni
10 ounces Velveeta cheese, cut into 1-inch squares
10 ounces white cheddar cheese, cut into 1-inch squares
15 ounces gruyere cheese, shredded
1 -2 cup monterey jack and cheddar cheese blend, shredded (combined)
4 ounces cream cheese (room temp.)
2/3 cup sour cream
1 1/3 cups heavy cream
1 1/3 cups half-and-half
1 egg
2 2/3 tablespoons flour
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon mustard powder
1/8 - 1/4 teaspoon cayenne pepper
1/8 teaspoon nutmeg (fresh if you have it)
1 teaspoon kosher salt
1 pinch paprika
1 tablespoon fresh chives (optional for garnish)

1
Grease a 13 x 9 nonstick metal baking pan with 1 Tbsp butter.
2
Preheat oven to 350.
3
Prepare macaroni according to package directions, cook until al dente.
4
Add a pinch of salt and a dash of olive oil to the boiling water while cooking.
5
Drain pasta well and pour into the baking pan.
6
In a large mixing bowl, add the heavy cream, half-and-half, and sour cream.
7
Break the cream cheese into small pieces and add it to the bowl.
8
Add the egg, flour, worcestershire, garlic and onion powder, dry mustard, cayenne pepper, and nutmeg.
9
Combine very well with a wire whisk to break up the cream cheese. It will still look lumpy when your done.
10
Place and push down the Velveeta and White Vermont cheddar cubes into the pasta. Work your way around the whole dish, through and toward the middle (they don't have to be completely pushed to the bottom because they will spring up , but just push them down as best you can). Now sprinkle the wondeful Gruyere cheese evenly over the top.
11
Pour the mixture on top evenly, covering all of it.
12
Gently shake the pan afterwards to make sure that the liquid is even.
13
Push down and make little holes into the mixture with your fingers. (You're just helping to get some of that Gruyere down deeper below the surface.).
14
Sprinkle the Jack-and-Cheddar combo over the mixture and sprinkle the paprika on top.
15
Put in the oven on the middle rack.
16
Bake until brown and bubbly. (30-45 minutes).

1695

kcal

Calories

142

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 1/2 cups large elbow macaroni, 10 ounces Velveeta cheese, cut into 1-inch squares, 10 ounces white cheddar cheese, cut into 1-inch squares, 15 ounces gruyere cheese, shredded, and more.

Yes, Fall To Your Knees Macaroni And Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fall To Your Knees Macaroni And Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions