Mac & cheese with soul….


World’s Best

This Thanksgiving the mac & cheese was award wining, I know! Everyone calms to have the best mac & cheese recipe of all time. The older the recipe meaning  “the further it is handed down” would lead one to believe the better it has to be good. I will let you be the judge with this fail proof recipe. This recipe is my own not mom’s, not grand mom’s!




  • 4-16 oz. boxes of macaroni pasta
  • 4-8 oz. bags of shredded sharp cheddar cheese
  • 2-8 oz. bags of 4 cheese mix blend shredded  cheese
  • 2 cups butter
  • 8 oz. heavy cream
  • 2 cups flour
  • 6 eggs
  • pan spray for coating pan or casserole dish
  • salt and pepper to taste


pre heat oven to 350

First in a pot large enough to hold cook pasta following instructions on box. Set aside save water from pasta for next step. Next in a large skillet over medium heat butter and flour  to make roux using the reserved water from pasta. about 1-1/2 cups (this will help the roux to thicken). add heavy cream and cheese one bag at a time save one for topping mix over low heat until  all cheese is melted and sauce is smooth. in large mixing bowl add pasta then pour cheese sauce and eggs stir gently until well mixed. Pour in sprayed pan or casserole top with cheese and bake at 350 or until dish is stiff or cheese has light brown top about 30-45min.


Tell them you got it from Chef L. Copeland. Thecopelandcateringgroupinc.


About Chef Lloyd Copeland
Loves to cook Loves to create Culinary degree from Le Cordon Bleu

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