Kimberly Stratton Larson, Executive Chef at Utah's Hogle Zoo, joined us with a recipe for Mac and Cheese.
4 to 6 servings:
16 oz. cavatappi noodle or noodle of your choice (prepared according to noodle package)
16 oz. Velveeta cheese (one package)
3/4 cup heavy cream
3/4 cup half and half
1/2 cup grated sharp cheddar cheese
2 Tbsp. parmesan
Add all ingredients in a double boiler and melt. Add more parmesan or half and half for desired consistency.
Once sauce is completed add cooked noodles, stir and serve.
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