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:
- Preheat oven 375 degrees.
- Grate your cheese together into one bowl and set aside.*
- Cook pasta al dente (7-8 minutes) in chicken stock and drain. Return pasta to pot.
- In sections, add 8 Tbsp of the butter to the pasta and stir to combine.
- Add sour cream and stir in.
- Add choice of seasonings to mixture and blend.
- 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.
- Beat eggs in medium bowl.
- Add milk and combine.
- Stir in heavy cream.
- Grease baking dish with remaining butter.
- Add mac and cheese mixture to the dish.
- Pour the custard over the macaroni and cheese mixture. Mix well so there are no dry pockets remaining.
- Sprinkle remaining cheese over dish.
- Place mac and cheese in oven and bake for 45-60 minutes.