Baked Mac N Creeshaw

My sister Molly is 10 years and 4 days younger than me. When she was 2 years old, we got the biggest kick out of her saying my name. We broke it into 2 parts. Chris. Tee.
Molly say “Chris”.
“Kwis.”
Ok good! Now say, “Tee.”
“Tee”.
Ok so say it together now, “Chris…tee.”
“Creeshaw.”

---

Serving Size: 12 servings

Chef: Christie DeHaan

Print it!

With ImageWithout Image

Baked Mac N Creeshaw

Creamy, cheesy, crunchy goodness.

Prep time: 20 MinCook time: 25 MinTotal time: 45 Min

Ingredients

For the Main Dish

• 1 lb. egg noodles, prepared al dente
• 1/4 cup butter
• 1/4 cup flour
• 1 3/4 cups milk
• 1 cup heavy cream
• 4 cups freshly shredded sharp cheddar cheese
• 1 cup small diced Velveeta
• 1/4 cup Parmesan cheese
• 1 teaspoon dry mustard
• 1 teaspoon onion powder
• Salt & pepper to taste

For the Topping

• 1 cup crushed cornflakes
• 1/4 cup Parmesan cheese
• 1/4 cup butter, melted

Instructions

1. Melt butter in large saucepan over medium heat. Sprinkle in flour and whisk and cook 2-3 minutes. Add in salt and pepper. Slowly add milk, then heavy cream, whisking until smooth. Whisk in mustard and onion powder. Season with salt and pepper. Heat to a low boil until thickened. Do not stop until thick. Remove from heat.
2. Stir in shredded cheddar and Parmesan cheeses.
3. Toss cheese sauce with macaroni and pour into a greased 9x13" baking dish.
4. Make topping: melt butter and stir in cornflakes and Parmesan. Spread topping across the top of the mac n cheese.
5. Bake in a preheated 425°F oven 20 minutes. Let cool 10-15 minutes before serving.

---

Notes