Imported from Instagram
Old-School Baked Macaroni and Cheese
A rich, custardy baked macaroni and cheese made with eggs, half-and-half, sour cream, evaporated milk, and layers of shredded cheese. The recipe includes optional Gouda alongside other cheeses and bakes into sliceable squares.
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Ingredients
- 1 lb elbow macaroni (1 box; cook until al dente)
- 3 tbsp unsalted butter (melted; additional butter or cooking spray is used to prepare the baking pan)
- 1 tsp salt (Also salt the pasta water to taste)
- 1 tsp black pepper
- 1 tsp garlic powder (Optional, according to the transcript)
- 2 eggs (large)
- 2 cup half-and-half
- 0.25 cup sour cream
- 8 blocks shredded cheese (Eight 8-ounce blocks total; use the kinds of cheese you prefer. The creator mentions extra-sharp, sharp, medium Colby Jack, and Gouda. Use 4 cups in the macaroni mixture, 2 cups in the middle layer, and the final 2 cups on top.)
- 0.5 cup evaporated milk (Pour evenly over the assembled macaroni before covering)
- paprika (For sprinkling over the top)
- butter or cooking spray (For lightly coating a 9 × 13-inch baking pan)
Steps
- 1
Bring a large pot of water to a boil. Salt the water generously, tasting it to make sure it is sufficiently seasoned; chicken bouillon is not needed.
- 2
Add the elbow macaroni and cook until al dente. Drain the pasta and return it to the pot.
- 3
Add the melted butter to the hot macaroni and stir to coat.
- 4
Add the salt, black pepper, and optional garlic powder. Stir to distribute the seasonings.
- 5
In a bowl, beat the eggs with the half-and-half and sour cream until fully combined.
- 6
Add 4 cups of the shredded cheese to the egg mixture and stir to combine.
- 7
Pour the egg-and-cheese mixture over the macaroni and mix until the pasta is evenly coated.
- 8
Preheat the oven to 350°F. Lightly butter or spray a 9 × 13-inch baking pan.
- 9
Spread half of the macaroni mixture evenly in the prepared baking pan.
- 10
Sprinkle 2 cups of the remaining combined cheese evenly over the macaroni.
- 11
Add the remaining macaroni mixture in an even layer over the cheese.
- 12
Pour the evaporated milk evenly over the assembled macaroni.
- 13
Cover the pan tightly with aluminum foil.
- 14
Bake covered for 40 minutes at 350°F.
- 15
Remove the foil and add the final 2 cups of shredded cheese over the top. Sprinkle with paprika.
- 16
Increase the oven temperature to 375°F and bake uncovered for another 15 minutes, or until done to your liking and the top is melted and browned.
- 17
Allow the macaroni and cheese to set briefly before serving so it can be portioned into squares.
Notes
The written post says the cheese amount was corrected from 6 to 8 eight-ounce blocks. The transcript gives a conflicting cheese description, so follow the written post's correction. The written directions specify 350°F for the first bake and 375°F for the final uncovered bake; this takes priority over the transcript's alternate first-bake temperature.
Nutrition per serving
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