{"id":11303,"date":"2025-04-30T18:01:47","date_gmt":"2025-04-30T18:01:47","guid":{"rendered":"https:\/\/laprensanewspaper.com\/?p=11303"},"modified":"2025-04-30T18:02:49","modified_gmt":"2025-04-30T18:02:49","slug":"recipe-of-the-week-baked-mac-and-cheese","status":"publish","type":"post","link":"https:\/\/laprensanewspaper.com\/index.php\/2025\/04\/30\/recipe-of-the-week-baked-mac-and-cheese\/","title":{"rendered":"Recipe of the Week: Baked Mac and Cheese"},"content":{"rendered":"
\"\"<\/a>
Alicia Boes<\/figcaption><\/figure>\n

This mac and cheese is pure comfort\u2014creamy, cheesy, and seasoned just right. It\u2019s the kind of dish that shows up and shows out, whether it\u2019s on the table at a cookout, a holiday spread, or just bringing some extra love to your plate any day of the week.<\/p>\n

Ingredients:<\/strong><\/p>\n

1 lb elbow macaroni<\/p>\n

8oz Philadelphia cream cheese, cubed<\/p>\n

2 block Cracker Barrel Extra Sharp Yellow Cheddar, shredded (approx. 16 oz)<\/p>\n

1 block Monterey Jack cheese, shredded (approx. 16 oz)<\/p>\n

1 block Mild Cheddar cheese, shredded (approx. 16 oz)<\/p>\n

1 block Muenster cheese, shredded (approx. 16 oz)<\/p>\n

4 Tbsp butter<\/p>\n

Salt (for boiling water)<\/p>\n

1\/ tsp black pepper (or to taste)<\/p>\n

1\/2 tsp ground mustard<\/p>\n

1 tsp Lawry\u2019s Seasoned Salt (or to taste)<\/p>\n

1 tsp garlic powder<\/p>\n

1 tsp onion powder<\/p>\n

1 tsp chicken bouillon powder<\/p>\n

Dash of paprika<\/p>\n

4 eggs, beaten<\/p>\n

2\u20132 \u00bd cups half and half<\/p>\n

 <\/p>\n

Instructions:<\/strong><\/p>\n

Cook Pasta:<\/p>\n

Bring a large pot of heavily salted water to a rapid boil. Add macaroni and cook until al dente. Drain pasta and return it immediately to the warm pot.<\/p>\n

Season & Combine:<\/p>\n

Add butter to the hot pasta and stir until melted.<\/p>\n

Season with black pepper, ground mustard, seasoned salt, garlic powder, onion powder, chicken bouillon, and paprika. Stir well.<\/p>\n

Add Creaminess:<\/p>\n

Add cubed cream cheese and stir until mostly melted and combined.<\/p>\n

Add beaten egg(s) and half and half, stirring quickly to fully incorporate.<\/p>\n

Cheese It Up:<\/p>\n

Stir in about two-thirds of the shredded cheese mixture. Mix until evenly distributed. Add more half and half as needed to reach your desired consistency.<\/p>\n

Bake:<\/p>\n

Pour mac and cheese mixture into a greased baking dish. Top with remaining shredded cheese.<\/p>\n

Cover with foil and bake at 350\u00b0F (175\u00b0C) for 30 minutes. Remove foil and bake an additional 10\u201315 minutes, or until the top is golden and bubbly.<\/p>\n

Notes:\u00a0Shred cheese from blocks for best melting and texture.\u00a0Cheese quantities can be adjusted to your preference\u2014about 16 oz of each is a rich, cheesy amount.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

This mac and cheese is pure comfort\u2014creamy, cheesy, and seasoned just right. It\u2019s the kind of dish that shows up and shows out, whether it\u2019s on the table at a cookout, a holiday spread, or just bringing some extra love to your plate any day of the week. Ingredients: 1 lb elbow macaroni 8oz Philadelphia<\/p>\n","protected":false},"author":2,"featured_media":11023,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_rtcl_gb_attr":"","footnotes":""},"categories":[252],"tags":[],"wf_post_folders":[255],"class_list":["post-11303","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"aioseo_notices":[],"rttpg_featured_image_url":{"full":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"landscape":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"portraits":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-150x150.jpg",150,150,true],"medium":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-300x188.jpg",300,188,true],"large":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",640,402,false],"1536x1536":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"2048x2048":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"rtcl-gallery":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"rtcl-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-320x240.jpg",320,240,true],"rtcl-gallery-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-150x105.jpg",150,105,true],"psacp-medium":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",500,314,false],"rpwe-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-45x45.jpg",45,45,true]},"rttpg_author":{"display_name":"LaPrensa Newspaper","author_link":"https:\/\/laprensanewspaper.com\/index.php\/author\/laprensa\/"},"rttpg_comment":0,"rttpg_category":"Recipes<\/a>","rttpg_excerpt":"This mac and cheese is pure comfort\u2014creamy, cheesy, and seasoned just right. It\u2019s the kind of dish that shows up and shows out, whether it\u2019s on the table at a cookout, a holiday spread, or just bringing some extra love to your plate any day of the week. Ingredients: 1 lb elbow macaroni 8oz Philadelphia","_links":{"self":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/11303","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/comments?post=11303"}],"version-history":[{"count":1,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/11303\/revisions"}],"predecessor-version":[{"id":11304,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/11303\/revisions\/11304"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/media\/11023"}],"wp:attachment":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/media?parent=11303"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/categories?post=11303"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/tags?post=11303"},{"taxonomy":"wf_post_folders","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/wf_post_folders?post=11303"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}