Old-Fashioned Mac and Cheese (With Egg)
A mac and cheese recipe that would make grandma proud - perfectly cheesy without being soupy. No roux needed!
Ingredients
Equipment
Method
- Preheat oven to 400℉
- 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.24 ounces gouda, 16 ounces sharp cheddar, 10 ounces pepper jack
- 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.8 ounces whole milk, 4 ounces sour cream, 1 teaspoon chili powder, ½ teaspoon salt, ½ teaspoon white pepper, ½ teaspoon garlic powder, 2 large eggs
- Boil the pasta according to manufacturer's instructions until al dente.22 ounces elbow macaroni (dry)
- Once cooked, drain the pasta (do NOT rinse) 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 milk/egg mixture and mix well until the cheese has started to melt and forms a cheese sauce. There will still be unmelted pieces of shredded cheese. This is fine.
- Add a third of the macaroni and cheese to a greased 9x13-inch casserole dish, spreading it in an even layer then add a third of the reserved shredded cheese from earlier.Do this 2 more times.
- 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. Allow the macaroni and cheese to rest for 5-7 minutes before serving.
Nutrition
Notes
- Don't use pre-shredded cheese. They're typically coated with anti-caking agents, which prevent the cheese from melting evenly, resulting in a clumpy and greasy mac and cheese.
- Mac and cheese is best enjoyed warm. You can assemble everything ahead of time and bake right before you plan to serve!