There are a lot of mac and cheese recipes out there. I have featured many on my page including crab mac and cheese and several others. However, when I want the best mac and cheese out there, this one is my go to every time. I have create...d a velvety texture and flavor from all the different cheeses and a wonderful buttery crunch from the bread topping. Try it and let me know if it becomes your favorite too! Oh...and you've just gotta click on this photo for drool mode!
Great Mac and Cheese
1 lb elbows macaroni
8 tablespoons butter
1 cup muenster cheese, shredded
1 cup mild cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1/2 cup sharp cheddar cheese, shredded
1 and 1/2 cups half-and-half
1/2 cup sour cream
2 eggs, lightly beaten
1/4 teaspoon seasoning salt
1/8 teaspoon fresh ground pepper
Preheat oven to 350. Lightly butter a deep 9 x 13 baking dish.
Fill a large pot with water and bring to a rapid boil. Add macaroni and the 1 tablespoon salt to your boiling water. Cook for 7 minutes, or until somewhat tender. Drain well, and return to the pot. Add 8 tablespoons of melted butter to the macaroni and stir.
In a large bowl combine all the shredded cheeses. Then add the half and half, the beaten eggs, the sour cream and about 2 cups of the combined shredded cheeses and mix thoroughly. Pour all the macaroni mixture into the buttered casserole dish, and top with remaining 1 and 1/2 cups of shredded cheese.
1 stick of butter (1/2 cup or more as needed)
8 slices of bread, cubed or torn into pieces
In a large skillet, melt one stick of butter. Toss in bread cubes and stir to coat bread thoroughly in butter. Top entire casserole with buttered bread cubes covering the cheese completely. Bake for 30-35 minutes or until the edges are golden brown and bubbly and the bread cubes are lightly toasted. Serve hot.
Photograph is the property of ©Welcome Home