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Sunday, November 4, 2012

Black Tie Mac & Cheese

I call this Black Tie because of the types of cheese used and with some of the work involved.  It isn't your typical macaroni and cheese dish.  This is great served with your big family meals or holiday dinners.

2 cups of shredded white Cheddar
2 cups of shredded Colby Jack
2 cups of shredded Velveeta
1 box of elbow macaroni
4 large eggs
3 cups of whole milk
1 cup of heavy cream
1/2 stick of butter
1/8 teaspoon cayenne pepper
1/8 teaspoon nutmeg
Salt and pepper, to taste
Bread Crumbs mixed with grated Parmesan Cheese

Preheat oven to 350 degrees, spray a 13x9 pan at least 3 to 4 inches deep with non stick spray.

Boil noodles as per directions on box until just undercooked. Quick rinse; shake, drain, and put to the side.

Mix eggs, milk, cream and salt and pepper, cayenne, and nutmeg; whisk until well blended. Pour 1/2 of milk mixture in bottom of the pan. Add a layer of noodles, and then add salt and pepper. Take shredded cheese and combine in a bowl, give a quick toss. Top noodles with cheese; mix cheese up a little with noodles and repeat layers. (Don't forget salt and pepper on each layer.)

When you get to the last layer, the cheese should be heavy on top. Take the rest of milk mixture and pour the remaining over the noodles and cheese. Poke holes so milk mixture can get all the way through. Melt butter and pour over mixture. Sprinkle salt and pepper to taste. Sprinkle bread crumb mixture over the top.

Cover tightly with foil. Bake in oven for 45 minutes. Remove foil and cook 5-10 minutes more until golden. Let stand for at least 10-15 minutes before serving. Always even better the next day.

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