Saturday, June 19, 2010

The Cheesiest Mac and Cheese Ever

This recipe started out as a basic mac and cheese dish, but evolved with other people's suggestions and ideas. This is the formula that I like the best.

1 lb elbow macaroni
4 2-cup bags of cheese (I use 2 sharp, 2 mild, 2 cheddar jack, 2 easy melt)
1/2 pint sour cream
1 cup heavy cream
2 eggs, beaten
1/2 cup panko bread crumbs
salt and pepper to taste


  1. Preheat oven to 350 degrees
  2. Boil macaroni in 1/2 tbsp salt till al dente, do NOT put oil in the cooking water, do not over cook, drain. Rinse thoroughly with cold water to stop the cooking process then transfer to a large mixing bowl.
  3. Add cheese, eggs, sour cream, salt and pepper and mix well
  4. Put mixture in large, greased casserole dish, level out mixture till it's even
  5. Slowly pour heavy cream over the top, evenly. It will soak into the macaroni
  6. Sprinkle panko breadcrumbs evenly over the top
  7. Cook, uncovered for about 30-40 minutes or until cheese is melted and topis golden brown

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