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Sunday 11 January 2026 06:41:44 GMT

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Making GIANT Mac and Cheese?! ✨Recipe: Ingredients: • 2 cups semolina flour • 3 large eggs Mac and cheese Filling: • 8 oz elbow macaroni • 4 oz Velveeta, cubed • 4 oz sharp cheddar, shredded • 4 oz mozzarella, shredded • 4 oz Colby Jack, shredded • 2 cup heavy cream • 1 can evaporated milk • 2 tbsp unsalted butter • 2 tbsp all-purpose flour • 1 tsp garlic powder • 1 tsp salt • 1 tsp black pepper Directions: 1. In a large bowl, combine the semolina flour and eggs. Mix with a fork until a shaggy dough forms, then knead by hand for 8–10 minutes until smooth, firm, and elastic. 2. Divide the dough into three portions. Using a rolling pin or pasta roller, roll each portion into sheets about 3–4 mm thick. 3. Create large macaroni molds by shaping aluminum foil into thick tubes and wrapping them in parchment paper to prevent sticking. Wrap each sheet of pasta around a mold, then bending the tube into a curved macaroni shape. 4. Place the molded pasta in a steamer and steam for 4–6 minutes to help the pasta set its shape. Then carefully transfer the molds to boiling water and cook for about 5 minutes, turning occasionally to ensure even cooking. 5. Remove the pasta from the water and let it cool slightly before carefully pulling out the foil molds and parchment, leaving behind the hollow giant macaroni noodles. 6. Cook the normal sized macaroni in salted boiling water until just al dente. Drain and set aside. 7. In a small saucepan over low heat, melt the butter. Whisk in the flour and garlic powder and cook for about 1–2 minutes, just until the roux is smooth and lightly fragrant (do not brown). 8. Slowly whisk in the evaporated milk, heating gently until warm but not boiling. Add the heavy cream and continue stirring until the mixture is smooth and slightly thickened. 9. Add the Velveeta cubes and stir until fully melted. Gradually add the shredded cheeses a small handful at a time, stirring constantly until the sauce is silky and fully combined. Season with salt and pepper. 10. Divide in half then fold in the cooked macaroni and stir until every noodle is coated in that iconic, creamy cheese sauce. 11. Carefully fill each giant macaroni noodle with the prepared mac and cheese mixture, packing it gently so it fills the entire cavity. Pour the remaining cheese sauce over the stuffed noodles. 12. Enjoy this oversized, extremely cheesy, stuffed mac and cheese noodles! 🍝🧀

Making GIANT Mac and Cheese?! ✨Recipe: Ingredients: • 2 cups semolina flour • 3 large eggs Mac and cheese Filling: • 8 oz elbow macaroni • 4 oz Velveeta, cubed • 4 oz sharp cheddar, shredded • 4 oz mozzarella, shredded • 4 oz Colby Jack, shredded • 2 cup heavy cream • 1 can evaporated milk • 2 tbsp unsalted butter • 2 tbsp all-purpose flour • 1 tsp garlic powder • 1 tsp salt • 1 tsp black pepper Directions: 1. In a large bowl, combine the semolina flour and eggs. Mix with a fork until a shaggy dough forms, then knead by hand for 8–10 minutes until smooth, firm, and elastic. 2. Divide the dough into three portions. Using a rolling pin or pasta roller, roll each portion into sheets about 3–4 mm thick. 3. Create large macaroni molds by shaping aluminum foil into thick tubes and wrapping them in parchment paper to prevent sticking. Wrap each sheet of pasta around a mold, then bending the tube into a curved macaroni shape. 4. Place the molded pasta in a steamer and steam for 4–6 minutes to help the pasta set its shape. Then carefully transfer the molds to boiling water and cook for about 5 minutes, turning occasionally to ensure even cooking. 5. Remove the pasta from the water and let it cool slightly before carefully pulling out the foil molds and parchment, leaving behind the hollow giant macaroni noodles. 6. Cook the normal sized macaroni in salted boiling water until just al dente. Drain and set aside. 7. In a small saucepan over low heat, melt the butter. Whisk in the flour and garlic powder and cook for about 1–2 minutes, just until the roux is smooth and lightly fragrant (do not brown). 8. Slowly whisk in the evaporated milk, heating gently until warm but not boiling. Add the heavy cream and continue stirring until the mixture is smooth and slightly thickened. 9. Add the Velveeta cubes and stir until fully melted. Gradually add the shredded cheeses a small handful at a time, stirring constantly until the sauce is silky and fully combined. Season with salt and pepper. 10. Divide in half then fold in the cooked macaroni and stir until every noodle is coated in that iconic, creamy cheese sauce. 11. Carefully fill each giant macaroni noodle with the prepared mac and cheese mixture, packing it gently so it fills the entire cavity. Pour the remaining cheese sauce over the stuffed noodles. 12. Enjoy this oversized, extremely cheesy, stuffed mac and cheese noodles! 🍝🧀

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