• 20 oz macaroni shells
  • 10 oz wide egg noodles pasta
  • 2 ½ pounds mild cheddar cheese, shredded
  • ¼ cup chicken bouillon
  • 3 tablespoons Lawry’s Seasoning Salt
  • 3 tablespoons Lawry’s Garlic Salt
  • ¼ cup grapeseed oil
  • ¼ cup McCormick’s Mesquite seasoning


  1. Preheat oven to 350 degrees Fahrenheit
  2. Place 4 cups of water in a large pot. Add seasoning salt, garlic salt, bouillon and stir and bring to a boil. Add both pastas and cook until cooked al dente, about 10 minutes. Remove a cup of seasoned water, and reserve. Drain excess water to just above pasta. Add cheese and mix to combine.
  3. Grease a 9’ baking pan with grapeseed oil. Pour pasta & cheese mix in pan, add seasoned water as needed. Sprinkle mesquite seasoning on top. Place in the oven for 30 minutes. Let cool and serve.