Ingredients

• 16 oz box elbow macaroni
• 1 1/2 cup sharp shredded cheddar cheese
• 1 cup shredded Swiss cheese
• 1 cup shredded mozzarella cheese
• 14 oz cream cheese sliced small
• 1/4 cup Velveeta cheese crumbles
• 1/2 cup butter
• 1/2 cup all purpose flour
• 4 cups evaporated milk
• 3/4 teaspoon salt
• 1/2 teaspoon freshly cracked black pepper
• 2 medium onions chopped finely in food processor
• 4 tablespoons chopped parsley
• 4 tablespoons melted butter
• 2 teaspoon The Spice King All Purpose Seasoning
• 1 teaspoon chicken bouillon
• Parmesan cheese for sprinkling on top of casserole
• 1/2 cup cheddar cheese for sprinkling on top of casserole
  
  

Directions

1. Cook macaroni according to package directions and drain.
2. Grease a 16 inch square baking dish.
3. Alternate layers of the macaroni and cheeses in the dish, beginning with macaroni and ending with a cheese layer.
4. Melt the 1/4 cup of butter and stir the flour until smooth.
5. Gradually blend in the milk.
6. Heat mixture to a boil, stirring constantly and cook until sauce thickens.
7. Add salt, pepper, 1 teaspoon The Spice King All Purpose Seasoning, onion, and parsley.
8. Pour sauce over macaroni and cheese.
9. Melt 4 tablespoons of butter.
10. Dissolve the 1 teaspoon The Spice King All Purpose Seasoning and 1 teaspoon chicken bouillon in the melted butter and sprinkle over macaroni and cheese.
11. Add a sprinkling of parmesan cheese and cheddar cheese on top.
12. Bake 30 to 35 minutes at 375 degrees or until golden brown.