Mac and Cheese Bake

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Here is my famous Mac and Cheese recipe. My mom used to hold the crown, but over a period of years I honed my skills and took the title from her. There’s a lot of love in this concoction and I hope that you have fun with it. You can use a 14 inch lasagna dish or a couple of aluminum pans (9×13). Sometimes I will split this into two 9×13 so it won’t spill over into the oven. If you need to make more custard, just use the instructions to make another batch and you’ll have plenty.



  • 32 0z chicken stock  (or more depending on how much you’re making)
  • 3 1/2 cups elbow pasta
  • 8 cups cheese of choice
  • 2 cups whole milk
  • 1 1/2 cups heavy cream
  • 3 eggs
  • 3/4 cup sour cream
  • Seasonings to taste (Smoked/Hungarian paprika, salt, pepper, garlic or onion powder, etc.)
  • 9 Tbsp butter (1 Tbsp to grease pan)


Mac and Cheese Mixture:

  1. Preheat oven 375 degrees.
  2. Grate your cheese together into one bowl and set aside.*
  3. Cook pasta al dente (7-8 minutes) in chicken stock and drain. Return pasta to pot.
  4. In sections, add 8 Tbsp of the butter to the pasta and stir to combine.
  5. Add sour cream and stir in.
  6. Add choice of seasonings to mixture and blend.
  7. Fold in 3/4 of the cheese mixture to your pasta.
*I prefer to use 8 oz extra sharp cheddar, 8 oz sharp cheddar, 8 oz mozzarella, and 8 oz provolone. Can use store bought, but works and tastes better if you grate yourself.
  1. Beat eggs in medium bowl.
  2. Add milk and combine.
  3. Stir in heavy cream.


  1. Grease baking dish with remaining butter.
  2. Add mac and cheese mixture to the dish.
  3. Pour the custard over the macaroni and cheese mixture. Mix well so there are no dry pockets remaining.
  4. Sprinkle remaining cheese over dish.
  5. Place mac and cheese in oven and bake for 45-60 minutes.
Bon Appetite!

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