Baked Mac and Cheese

Ingredients

• 1 lb elbow macaroni
• 4 tbsp butter
• 2 tbsp flour
• 1 cup heavy cream
• 1 cup evaporated milk
• 0.5 cup sour cream
• 2 cup sharp cheddar
• 1 cup Colby Jack
• 1 cup Monterey Jack
• 0.5 cup mozzarella (Optional; the creator used it.)
• 1 egg
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp black pepper
• 2 tsp seasoned salt
• 0.5 tsp Dijon mustard (Optional; mustard powder is given as an alternative.)
• mustard powder (Optional alternative to Dijon mustard; source gives no separate quantity.)

Steps

1. 1

   Cook the elbow macaroni according to its package directions, stopping 1–3 minutes before al dente. Drain it.

2. 2

   Melt the butter in a saucepan over medium heat.

3. 3

   Whisk in the flour and cook for about 1 minute.

4. 4

   Slowly whisk in the heavy cream and evaporated milk until combined.

5. 5

   Add the garlic powder, onion powder, paprika, black pepper, seasoned salt, and optional Dijon mustard or mustard powder; stir to combine.

6. 6

   Lower the heat. Gradually add most of the sharp cheddar, Colby Jack, Monterey Jack, and optional mozzarella, stirring until melted. Reserve some cheese for the topping.

7. 7

   Stir in the sour cream.

8. 8

   Fold the cooked macaroni into the cheese mixture.

9. 9

   Transfer the mixture to a baking dish.

10. 10

    Top with the reserved cheese.

11. 11

    Bake at 375°F (190°C) for about 23–28 minutes.

12. 12

    Broil briefly at the end if you want a golden top.

Notes

The source lists 1 egg but does not say when or how to add it; no egg-handling step is specified. It also does not state how much cheese to reserve. Broiling is optional.

Nutrition per serving

• side dish
• comfort food
• baked
• vegetarian
• pasta
• American
• holiday