Creamy Cheesy Cellentani Bake A Delightful Twist on a Classic: Creamy Cheesy Cellentani Bake Ingredients: 16 oz Cellentani Noodles or Macaroni Noodles 1 stick Salted Butter, softened and cubed 1 cup Sour Cream 2 tsp Salt 1 tsp Onion Powder 1 tsp Garlic Powder 1/2 tsp Paprika 8 oz Sharp Cheddar Cheese, shredded 4 oz Monterey Jack Cheese, shredded 12 oz Evaporated Milk 8 oz Velveeta Cheese, cubed Directions: Preheat your oven to 350 degrees F. Boil water in a large saucepan and cook your noodles until soft. While the noodles are cooking, shred your sharp cheddar and Monterey Jack cheese, then cube 8 ounces of Velveeta cheese. Set these aside. Next, pour the evaporated milk into a small saucepan and heat over medium heat. Add in the cubed Velveeta and slowly melt the two together. Drain your pasta noodles and pour them into a greased 9x13 inch oven-safe dish. Continually stir the milk and Velveeta sauce until the cheese is melted and combined, then remove from heat. Add the sour cream, butter, salt, onion powder, garlic powder, and paprika to the warm noodles and stir until completely combined. Next, add half of the shredded Monterey Jack and sharp cheeses to the noodle mixture and slowly pour in the milk and Velveeta sauce, stirring all the ingredients in the pan until fully mixed. Sprinkle on the remaining shredded cheeses to the top of the mac and cheese mixture, then bake at 350 degrees F for 20-25 minutes or until golden and bubbly. Remove the baked mac and cheese from the oven and let stand for 5 minutes before serving. Prep Time: 25 minutes Cooking Time: 20 minutes Total Time: 45 minutes Servings: 8 servings
