Originally published on “Blaise the Baker” June 30th, 2015
Is macaroni and cheese a vegetable?! Do not answer that… I am not sure I would want to hear the answer. It does not matter though, because this recipe is the perfect side dish, no matter what the main course is.
Several people have written to me and wanted to know if I have a recipe for macaroni and cheese. Yes! I do. It is simple, easy, old-fashioned and so good you will want to make it again, and again, and again…
Old-Fashioned Macaroni and Cheese
1 pound (about 6 cups cooked) elbow macaroni
2 cups grated sharp cheddar cheese
1 cup grated mild cheddar cheese
1 stick (4 oz.) salted butter, cubed
3 large eggs
1/2 cup sour cream
1 1/2 cups whole milk
1 teaspoon salt
1 teaspoon black pepper
Start by preheating your oven to 350 degrees F.
Lightly spray a 9×13-inch baking dish with non-stick cooking spray. Next, bring a large pot of water to a rapid boil. Salt the water generously, before adding in the pasta, for added flavor to the pasta.
Once the macaroni is cooked – drain well and return to pot over low heat. Stir in the grated sharp cheddar cheese and cubed salted butter. Stir until the cheese and butter have completely coated the warm pasta.
In a medium sized bowl, whisk together the large eggs, sour cream, whole milk, salt and black pepper until thoroughly combined. Pour this mixture over the cheese and butter coated macaroni and stir until well mixed.
Place the macaroni mixture into the prepared baking dish, and top evenly with the grated mild cheddar cheese.
Place in preheated oven and bake for 40 minutes until hot and bubbly.
Remove and allow to cool slightly before serving.