Macaroni and cheese is the comfort food of all comfort foods. It is a downright delicious dish. But only if you have the right recipe.
If not you could end up with a real heavy and unappetizing dish. But Simply Food By Ty has the best recipe ever which were going to share with you.
First, you’ll want to cook your pasta in generously Kosher salted water. It’s important to only cook your pasta until it is al dente and fork-tender because it’s going to bake again later.
Do not rinse your noodles. That starch will help your cheese adhere to your noodles. Once your pasta is cooked, toss it into an oven-safe dish and mix in a stick of butter. Let the heat from the pasta melt the butter and combine well.
Put that aside and get a deep pan to make your roux in. Melt a stick of butter in your pan on medium-high heat. Mix in 1/2 cup of all-purpose flour.
Whisk in about 2 to 3 pinches of kosher salt into your roux. Now add in 1 1/2 cup of whole milk until your mixture is smooth and lump-free. Then add in your cup of half and half. You’ll want to stir constantly throughout.
It’s cheese time. Add in all your cheeses except for 8 oz of cheddar. That will be used later. Once the cheese is well melted, mix in your sour cream. Now add in your seasonings: a teaspoon of black pepper, a 1/2 tablespoon of seasonal salt, 1 teaspoon of paprika, and 1 teaspoon of Creole seasoning.
The sweetened condensed milk should be added next. Once that all gets blended together, you’ll toss in 1/2 cup of whole milk. Now you’ll go back to your macaroni.
Whisk together three eggs and pour it into your pasta and mix together well. It’s important to make sure your pasta is room temperature so that your eggs don’t cook. Now pour your roux in and mix well. Smooth out with a wooden spoon and sprinkle that 8 oz. of cheddar on top. Cube up 1/2 stick of butter and place on top of the cheddar. Bake at 350 °F for 35 to 40 minutes. Let your dish sit for 10 to 15 minutes before you cut into your dish. Now eat and enjoy.
- 1 lb. of elbow pasta
- Kosher salt (to salt pasta water with)
- 2 1/2 sticks of butter
- 8 oz. of shredded Monterey Jack
- 16 oz. of shredded sharp cheddar
- 8 oz. of shredded white cheddar
- 8 oz. of cream cheese
- 16 oz of cubed Velveeta
- 8 oz of cubed mozzarella
- 1/2 cup of all-purpose flour
- 2 cups of whole milk
- 1 cup of half and half
- 1/2 cup of sour cream
- 1 teaspoon of black pepper
- 1/2 tablespoon of seasonal salt
- 1 teaspoon of paprika
- 1 teaspoon of creole seasoning
- 2 1/2 tablespoon of sweetened condensed milk
Step 1) Cook your pasta in kosher salted water until it is al dente. Drain your pasta but don’t rinse it.
Step 2) Pour your pasta into an oven-safe dish.
Step 3) Place a stick of butter into your pasta and let it melt. Mix well.
Step 4) Now you can start on your roux. Mix one stick of melted butter with 1/2 cup of all-purpose flour in a deep pan or pot at medium-high heat.
Step 5) Whisk 2 to 3 pinches of kosher salt into your roux.
Step 6) Next mix in 1 1/2 cup of whole milk until there are no lumps.
Step 7) Now add in your cup of half and half.
Step 8) Once that is mixed, add your cheeses in one by one and blend them together. Make sure you set aside 8 oz of cheddar for later.
Step 9) Toss in your sour cream.
Step 10) Once everything is melted together add in a teaspoon of black pepper, a 1/2 tablespoon of seasonal salt, 1 teaspoon of paprika, and 1 teaspoon of Creole seasoning.
Step 11) You’ll want to add in your sweetened condensed milk now.
Step 12) When everything is well blended you can add in 1/2 cup of whole milk.
Step 13) Whisk together three eggs and mix it in thoroughly with your macaroni in the dish. Make sure your eggs are room temperature so that the eggs don’t cook in the hot noodles.
Step 14) Pour your cheese into your macaroni and mix well with a wooden spoon.
Step 15) Smooth out the top of your dish with a spoon.
Step 16) Sprinkle 8 oz of cheddar on top of your dish
Step 17) Cube up a 1/2 stick of butter and put it on top of your shredded cheddar.
Step 18) Bake in an oven for 35 to 40 minutes at 350 ° F.
Step 19) Make sure you let your dish sit for at least 10 to 15 minutes before you cut into it or else it will be too runny.
Get the details on this recipe in the video below.
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