I can’t get through July without offering a dish I made this month (here’s last month’s meal), so here I present to you my first attempt at a baked mac n cheese! Okay, hold the applause though– it actually wasn’t my best take. Now I’m adjusting this written recipe to fix the mistakes I made, so hopefully the mac n cheese will taste as good as the gods intended. I’ve always loved mac n cheese and I miss it even more now that I’m back home where Southern food is nonexistent (I see you and love you though, Hughley’s!!). Because of my desire for this delicious side dish, I attempted to create a large enough serving for a family dinner. This mac n cheese consists of three cheeses, lots of cream, and just a little too much pasta. In this reworked recipe, I cut back on the amount of noodles, fixed the dryness of the cheese, and added a bit more seasoning!
- Three cups elbow pasta
- Eight cups of cheese (I used mozzarella, colby jack, and cheddar)
- Two cups whole milk
- 1 1/2 cups heavy cream
- 3 eggs
- 3/4 cup sour cream
- 1 stick butter
- Salt, pepper, onion powder, garlic powder, paprika to taste (Seasoning is important! Don’t add too much, but don’t be afraid to season the shit out of your dish!)
- Boil pasta according to the box instructions. Leave the noodles a little al dente so they don’t overcook in the oven. (For extra flavorful pasta, boil it in chicken stock instead of water!)
- While noodles are cooking, add cups of cheese to a medium pan and let them slowly melt to create a cheese sauce. Slightly melting the cheese first will easily incorporate into the pasta.
- After noodles are all cooked, strain them and mix in the butter and sour cream.
- Season the pasta mixture and add the cheese sauce to the pasta.
- Make a custard by mixing the eggs, whole milk, and heavy cream.
- Scoop some of the noodles and cheese into a buttered baking dish. Pour a thin layer of the custard over the mac n cheese. Add another helping of macaroni on top and layer with custard. Continue this process until all of the mac n cheese is in the pan and the custard has been poured over each scooping.
- Sprinkle the top with the seasonings.
- Bake in the oven on 375 degrees for about 45 minutes or until the top of the mac n cheese is dark brown and crispy!