Servings: 1 9x13 inch pan
Get this recipe in your email!
Equipment
- 1 cheese grater
Ingredients
- 22 ounces elbow macaroni (dry)
- 24 ounces gouda grated from block
- 16 ounces sharp cheddar grated from block
- 10 ounces pepper jack grated from block
- 1 cup whole milk
- ½ cup sour cream
- 2 large eggs
- 1 tsp chili powder
- ½ tsp salt
- ½ tsp white pepper
- ½ tsp garlic powder
- butter for greasing pan
Instructions
- Preheat oven to 450℉
- Grate all the cheese then mix together by hand until evenly combined. Remove about a third of the mixture and set this aside to use in layering later.
- In a small mixing bowl whisk together the sour cream, eggs, milk and all the seasonings well, making sure that the eggs are evenly and completely incorporated.
- Boil the pasta according to manufacturer's instructions until al dente.
- Once cooked, drain the pasta and, while hot, add to the large mixing bowl with most of the grated cheese from step 1. Mix to evenly incorporate.
- Pour in the the mixture of the sour cream, eggs, milk and seasonings. Mix well until the cheese has started to melt and along with the milk mixture, starts to form a cheese sauce. There will still be flakes of shredded cheese. This is fine.
- Add the macaroni and cheese into a greased baking dish in 2 increments, layering with the reserved shredded cheese blend in the middle and a final layer on top.
- Bake on the top rack of your oven at 400°F for 30-40 minutes until the top is golden brown and a crust has formed. Once removed from the oven allow the macaroni and cheese to rest for 5-7 minutes before
Don't be shy!Tag me on IG at @thestushkitchen & show off your cooking skills! I can't wait to see what you cook up!