Baked Mac & Cheese
Serves 615 mins prep40 mins cook
A delicious no roux baked mac & cheese made with elbow macaroni, a blend of various cheeses, and a creamy custard mixture, offering the perfect balance of creaminess and flavor.
0 servings
What you need
Instructions
1: Preheat oven to 375 degrees. 2: Boil macaroni according to package instructions in heavily salted water until al dente, drain, and pour into a large casserole dish or baking pan. 3: Add the salted butter, sour cream, and half of the cheeses to the macaroni. Mix well. 4: Season with the salt, onion powder, garlic powder, paprika, and black pepper. Mix well again. 5: In a bowl, whisk the eggs into the evaporated milk and heavy cream to make a custard. Pour half of the mixture into the mac & cheese, and mix. 6: Then add half of the remaining cheeses, and mix. Pour the remainder of the custard slowly while mixing until you achieve a thick but creamy mac & cheese. 7: Sprinkle the remainder of the cheeses on top of the mac & cheese. 8: Bake uncovered at 375 for 35-40 minutes or until the mac & cheese is golden and bubbly. 9: Remove from the oven, and let it rest for 10-15 minutes before serving.View original recipe