Baked Macaroni & Cheese

When the holidays come around my friends and family insist I be responsible for the macaroni & cheese. I was going to insist on making the dish anyways. I prefer a creamy mac with nice chunks of cheddar that melts into the pasta and sauce.

Yield: 8-12 servings

INGREDIENTS:

- 32 oz (600g) elbow macaroni (uncooked)

- 2 tablespoons (20g) chicken or vegetable bouillion (optional)

- 1 teaspoon (5g) salt

- 64 oz (bout 2l) water

Crema aka Custard:
- 16 oz (440 ml) heavy cream

- 16 oz (440 ml) whole milk

- 2 cups (490g) sour cream

- 3 whole large eggs

- 1 can (14oz) sweetened condensed milk

Cheese Blend:

- 5 cups (415g) sharp cheddar cheese, shredded

- 5 cups (415g) medium cheddar cheese, cubed

- 4 cups (332g) mozzarella cheese, shredded

Seasoning:

- 3 tablespoons (45g) garlic powder

- 2 tablespoons (30g) onion powder

- 2 tablespoons (30g) smoked paprika

- 3 tablespoons (45g) cracked black pepper

- 3 tablespoons (45g) salt

INSTRUCTIONS:

1. Pre-heat your oven to 350°F.

2. Fill a large heavy bottom pot with 64oz of water, about halfway filled.

3. Season water with chicken boullion and salt. Bring to a rapid boil.

4. Add elbow macaroni to pasta water and cook until al dente.

5. Carefully drain pasta into a large bowl. While hot, mix in butter until melted.

6. Sprinkle in half the sharp cheddar cheese, half the medium cheddar cheese, half of the sour cream and mix well.

7. Combine seasoning into a bowl and season cooked pasta with 1/2 of the seasoning mix and set aside.

8. In a large bowl, pour in heavy cream and whole milk.

9. Add in the other half of sour cream, 3 whole eggs, 1/2 of the seasoning and whisk together.

10. Generously grease a high-rimmed cast iron skillet, baking pan or disposable tray with butter or oil.

11. In batches, add pasta to your pan and layer the macaroni with mozzarella, custard base and remaining sharp and medium cheddar cheese on top.

12. Sprinke top of mac and cheese with addtional papriaka and crack black pepper. (Optional)

13. Bake macaroni and cheese, uncovered, on the middle rack for 30-40 minutes or until desired color.

14. Carefully, remove macaroni from the oven and let rest for 15 minutes before serving.