Shaq's Mac n Cheese

Get ready!  I saw this recipe for Shaqille O'Neal's mother's Mac 'n Cheese published a few years ago in Parade Magazine.  I IMMEDIATELY made it and it was INCREDIBLE!!  My beef with most homemade mac 'n cheese recipes is that they dry out easily and just aren't very cheesy.  This recipe is super moist and creamy and stays that way even reheated the next day.  This makes a huge recipe so it's great for a party, but it can also be cut in half easily.

Oh and if you ever want to pamper yourself in the morning, mix a spoonful of this mac n cheese in with your scrambled eggs!  Amazing.

Shaq’s Mac n Cheese

From Shaquille O’Neal (actually his mom) 

 

1 16 oz box elbow macaroni

1 stick margarine

1 TBL flour

1 1/2 cups milk

1 egg

1 16 oz package velvetta cheese – diced

 

2TBL sugar

1 16 oz shredded cheddar cheese – divided

1 cup bread crumbs or crushed potato chips

 

Prepare macaroni as directed.  Drain and set aside

In a large sauce pan, melt butter.  Whisk in flour and cook for 1 minute until bubbly.

Add milk and egg .  Whisk  and cook for 1 minute.

add sugar.

Slowly add Velvetta cheese and half the cheddar cheese, stirring regularly   Do not let unmelted cheese rest on the bottom of the ban, or it will burn. 

Cook on low heat until cheese is melted and sauce is smooth. 

 

Pour cheese sauce over cooked noodles and stir to blend.  It will seem like you have way too much sauce  for the noodles, but don’t worry, it will all get absorbed.

Pour mixture into a 13”x9” glass pan. 

 

Top with remaining cheese and breadcrumbs/potato chips.

 

Bake at 400 for 30 minutes.   Let cool slightly before serving (but don’t wait too long or else it might get dry)