Today my daughter asked for homemade Mac & Cheese.
The weather turned cold and, it’s the perfect cozy comfort food.
I’m not a fan of cheese sauce. I prefer real, stringy cheese with the crust on top. This recipe is for the dairy lovers. It has cheese, whole milk, butter, and more cheese.
Here is how it comes together:
Preheat the oven to 350°F.
Boil 2 cups of elbow noodles. I prefer the large ones, as they hold more cheese.
In a separate large bowl, mix two beaten eggs,
2 cups of whole milk (even cream or half and half of you have it),
6 tablespoons melted butter, the cooked, drained noodles, and seasoning (we love Tony Chachere’s, onion powder, and garlic powder)
Now for the cheese:
I love all the cheeses. We use Monterrey jack, mozzarella, cheddar, provolone, really whatever we have. Gouda is a great buttery cheese. A mix of cheeses is best.
Mix 3 cups of various shredded cheese into the mix.
Now pour the mixture into a casserole dish that has been sprayed with non-stick spray.
Top with more cheese:
Put into a 350°F oven for 45 minutes, uncovered.
I didn’t get a chance to take a picture before my kiddos dug in.