This ice cream actually tastes like mac & cheese — if you’re into that

- Get all of it in there. Try not to get down on the countertop. (laughs) Hey, Hey, what up, Delish? Millie Pear Tree here. I'm making my super famous Southern baked macaroni and cheese. Let's get to it. So right now I already have a pot boiling with water. We always wanna have our pots ready. We're gonna add some salt 'cause this is the time where we're gonna season out pasta. And now we're gonna add 16 ounces of elbow macaroni. If you don't have elbow macaroni, feel free to use whatever pasta you have in your pantry. Most importantly cooking is you make things your own. Use, whatever you have. We're gonna cook this according to the package. We're gonna make it al dente because we're gonna add some other yummy ingredients and don't forget, we're gonna put it in the oven. So we don't wanna overcook this pasta. So now that we have cooked our noodles, we're gonna drain them under cold water. So you want to make sure that the noodles are cool enough to touch. So when we add our eggs, they don't scramble. We have our noodles draining right now. We're gonna take one stick of butter into our same pot. We're gonna melt it and then once this is melted, we're gonna add on noodles back. We'll season the with salt and pepper, get a layering process going on. It's gonna be super delicious. So now that our butter has fully melted, we're gonna add our cooled elbow macaroni to the pot. We're going to season with about a half a teaspoon of salt. I use kosher salt, some black pepper, about a half a teaspoon or so, and then we're going to mix. So again, another quintessential Southern recipe, way back when we had the actually shred cheese and cheese was more expensive back then, and all these ingredients weren't readily available. So this was something that was made for holiday. Something made for after church. This was this, the dish that you knew it was really special, if someone bought the macaroni and cheese and most importantly, when it was good macaroni and cheese. So now that we have all this mixed together, we're gonna start adding the best part, cheese. (upbeat music) We've added some cheese to the pot and the reason why we add it to the pot is because we don't wanna wash a whole bunch of dishes, right? We're not looking to melt this cheese. The melting process is gonna happen in the oven. It sounds like a lot of steps, but I'm promising you, it's so worth it. So now we have a casserole dish. We're gonna lightly spray it 'cause we don't want anything to stick, right? And we're gonna take half of our macaroni and cheese mixture, and we're gonna add it in, right? And then we're gonna spread it out some. And then what we're gonna do now is we're gonna add another layer of cheese, kind of like a lasagna. I have a friend of mine. He calls it cheese with macaroni. So we're gonna add our remaining macaroni now. And our close to last and final step is the custard. We're gonna add three eggs to some milk. Now you can add heavy whipping, you can use cream, you can use half and half depending on how rich you want it. But we're just gonna add it directly to this milk. I'm using whole milk. And you can totally substitute 2%, or something like that. And we're gonna make a custard. Make sure we beat that yoke up really well. We're gonna take this custard mixture and we're gonna pour all on top of this ooey, gooey macaroni, buttery cheese mixture. So now, we're gonna cover it with aluminum foil and we're gonna bake at 350 degrees. (upbeat music) All right, guys, ready to see that cheese. Let's go to it. (upbeat music) It's so good. See that, cheesy creamy. I like those pops of pepper in the back. We taste the butter coming through, the ooey-gooeyness of the cheese, the text of the macaroni, it is so well balanced. This brings me back to my childhood, whether it's at the church, whether it's Christmas or Thanksgiving, this is just the best meal to make you feel close to your loved ones. Okay, see you later, guys. I'm gonna go enjoy my macaroni and cheese. (upbeat music)

If you thought this summer was only about hard seltzer and boozy pops, think again.Kraft, that longtime purveyor of mac & cheese, is ready to introduce to you something that's really guaranteed to blow your mind: Macaroni & Cheese Ice Cream. Yes, you read that correctly. Beginning July 14, lovers of both ice cream and Kraft macaroni & cheese can get a two-for-one deal with the release of what could possibly be your new favorite after-dinner snack. Partnering with Brooklyn-based Van Leeuwen Ice Cream, the new release combines the year-round comfort foods to create a sure-to-be unforgettable and definitely flavorful treat! There are no artificial flavors, preservatives, or dyes here, so this minimal ingredient creation is sure to be the conversation starter at all of your summertime events. Interesting! OK!If you're looking to give this a limited-edition scoop a try, you can get the concoction online at vanleeuwenicecream.com for $12 per pint or — if you're in the NYC area, LA, or Houston— at all Van Leeuwen stores.This puts an entirely new spin on being able to eat your dessert for dinner!

If you thought this summer was only about hard seltzer and boozy pops, think again.

Kraft, that longtime purveyor of mac & cheese, is ready to introduce to you something that's really guaranteed to blow your mind: Macaroni & Cheese Ice Cream. Yes, you read that correctly.

Beginning July 14, lovers of both ice cream and Kraft macaroni & cheese can get a two-for-one deal with the release of what could possibly be your new favorite after-dinner snack.

Partnering with Brooklyn-based Van Leeuwen Ice Cream, the new release combines the year-round comfort foods to create a sure-to-be unforgettable and definitely flavorful treat!

There are no artificial flavors, preservatives, or dyes here, so this minimal ingredient creation is sure to be the conversation starter at all of your summertime events. Interesting! OK!

If you're looking to give this a limited-edition scoop a try, you can get the concoction online at vanleeuwenicecream.com for $12 per pint or — if you're in the NYC area, LA, or Houston— at all Van Leeuwen stores.

This puts an entirely new spin on being able to eat your dessert for dinner!