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Episode 11: Fall To Your Knees Mac and Cheese


Macaroni Base:

  • x`3 ½ cups elbow macaroni
  • 10 ounces Velveeta cheese, cut into 1 in. cubes
  • 10 ounces white Vermont cheddar (I like Cracker Barrel), cut into 1 inch cubes

Liquid Mixture:

  • 1 1/3 cups half and half
  • 1 1/3 cups heavy cream
  • 2 tablespoons flour
  • 2 tablespoons flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dry mustard
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon ground nutmeg
  • 1 egg
  • 1 tablespoon + 1 teaspoon Worcestershire sauce
  • 1 teaspoon sea salt or kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried parsley


  • 15 ounces freshly shredded Gruyere cheese
  • 1 ½ cups Colby jack shredded cheese
  • 3 ounces cream cheese from the block
  • 2/3 cup sour cream
  • Paprika for garnish
  • 1 tablespoon fresh snipped chives for garnish

Recipe Directions

  1. Preheat oven to 350℉. Spray a 13×9 inch oven-safe dish with nonstick spray.
  2. In a big bowl whisk together Liquid Mixture Ingredients until well combined. Set aside.
  3. Cook pasta according to the box (adding a teaspoon of salt when water starts boiling), cook until al dente.
  4. Drain pasta and transfer to the prepared pan and spread in an even layer.
  5. Place your Velveeta and white Vermont cheddar alternately an inch or so apart starting at the corner and working all the way around and then in rows.
  6. Push the cubes of cheese down a bit with your fingers.
  7. Sprinkle Gruyere all over the top evenly.
  8. Give another whisk of the cream mixture bowl (to break up bottom sinkers).
  9. Slowly and carefully, starting at one corner, pour the liquid evenly all over.
  10. With flat wet hands, push the liquid all down everywhere until you start to hear a “squish ” sound. You can even push some holes down in a few rows with your fingers too.
  11. Rip small pieces off of the block of cream cheese in rows on top.
  12. Sprinkle the shredded Colby jack on top.
  13. Sprinkle with a little paprika.
  14. Place in the oven on the middle rack and bake for about 35-40 minutes until light golden brown and bubbly.
  15. Garnish with the chives.
  16. Serve with roasted asparagus or a green salad. Enjoy!

Roasted Asparagus


  • 1 ½ pounds of fresh asparagus, trimmed
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 tablespoon melted butter
  • Squeeze of lemon juice
  • 1/4 cup grated parmesan cheese

Recipe Directions

  1. Preheat oven to 400℉.
  2. Place foil on a cookie sheet.
  3. In a big bowl, toss all ingredients except the parmesan cheese until well coated.
  4. Spread the asparagus in the same direction in a single layer on the cookie sheet.
  5. Place in the preheated oven on the upper third rack.
  6. Roast for 8 minutes.
  7. Remove sheet, sprinkle with parmesan cheese mostly across the middle of the asparagus then put back in the oven for about 2 more minutes or until the cheese is bubbly and very light golden.

Serve and enjoy!!