OMG…that is all I can saw when I read the ingredients to this recipe. I had to try it…even if i vow to only make this once a year. Just looking at this photo I swear makes my butt feel bigger! In all of the years I have been cooking I have NEVER made homemade macaroni and cheese! NO BULL! The only kind I ever made was in a blue box…you know the know one. Seriously this was so good. Give it a try for a family pitch in, or if you need to gain 10 lbs.


16 oz elbow macaroni

16 oz sharp cheddar cheese

1/3 cup AP flour

3 tsp sea salt

3 tsp dry mustard

1/2 tsp freshly ground black pepper

1/4 tsp cayenne pepper

1 1/3 cups sour cream

4 eggs

4 cups half and half

2 cups heavy cream

Cook the macaroni according to package directions. Rinse with cool water, then drain the macaroni well. Place the macaroni into a buttered 15 inch X 9 inch casserole dish.

Grate the cheese using a food processor, or if you are a glutton for punishment or have a child to keep busy, grate the cheese using the larger holes in a box grater. Mix about 2/3 of the grated cheese into the macaroni. Heat the oven to 350 degrees F. In a large bowl whisk together the flour, salt, mustard, cayenne and black pepper. Whisk the sour cream into the dry ingredients until incorporated. Whisk in the eggs, followed by the the half and half and cream. Pour the custard over the macaroni. Top the macaroni and custard with the remaining cheese. Bake the macaroni and cheese for 30 to 40 minutes, or until the cheese is melted and browned around the edges. The custard will be a bit jiggly in the center, but firms up as it cools.

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