Super-Decadent Mac and Cheese
ID: 39216c25...
A rich and ultra-creamy Southern-style baked macaroni and cheese featuring a blend of sharp and extra-sharp Cheddar, cream cheese, and a unique touch of sour cream. The addition of eggs helps bind the pasta together for a perfect, sliceable casserole texture.
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🍳 Cooking Flow
Boil the elbow macaroni for 7 minutes, then drain and rinse with cold water. → Melt butter in a pot, whisk in flour, milk, and cream to make a thick sauce, then stir in cream cheese and shredded sharp Cheddar. → Mix the pasta into the cheese sauce, then fold in a mixture of whisked eggs and sour cream. → Transfer to a greased baking dish, fold in cubed extra-sharp Cheddar, top with remaining shredded Cheddar, and bake at 350°F (uncovered first, then covered with foil).
Cooking Steps
Brief Cooking Order
Boil the elbow macaroni for 7 minutes, then drain and rinse with cold water. → Melt butter in a pot, whisk in flour, milk, and cream to make a thick sauce, then stir in cream cheese and shredded sharp Cheddar. → Mix the pasta into the cheese sauce, then fold in a mixture of whisked eggs and sour cream. → Transfer to a greased baking dish, fold in cubed extra-sharp Cheddar, top with remaining shredded Cheddar, and bake at 350°F (uncovered first, then covered with foil).
Introduction
A rich and ultra-creamy Southern-style baked macaroni and cheese featuring a blend of sharp and extra-sharp Cheddar, cream cheese, and a unique touch of sour cream. The addition of eggs helps bind the pasta together for a perfect, sliceable casserole texture.
Step 1
Bring a large pot of salted water to a boil, add the elbow macaroni, and cook until al dente, about 7 minutes.
Step 2
Hand-shred the sharp Cheddar cheese (reserve 1/2 cup for topping) and cut the extra-sharp Cheddar into 1/2-inch cubes.
Step 3
Drain the pasta in a colander, rinse with cold water to stop the cooking process, and set aside.
Step 4
In the same pot used for the pasta, melt 1/4 cup of unsalted butter over medium heat, add the flour, and whisk until smooth to make a roux.
Step 5
Whisk whole milk and heavy cream into the roux. Bring to a simmer, whisking constantly until it slightly thickens.
Ingredients List
Important Notes
Rinsing the boiled macaroni with cold water is important because it stops the cooking process, preventing the pasta from getting mushy when baked.
Using both shredded cheese for a smooth sauce and cubed cheese creates delightful gooey pockets of melted cheese throughout the baked dish.
Eggs act as a binder in Southern-style mac and cheese, holding the ingredients together to create a solid, sliceable casserole structure.
Be careful not to over-salt the cheese sauce as Cheddar cheese is naturally salty.
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