Directions
- 1Slice the sharp cheddar cheese.
- 2Crack 2 to 4 eggs into a bowl.
- 3Whisk the eggs until well combined.
- 4Pour 4 1/2 cups of heavy whipping cream into the bowl with the eggs.
- 5Add 4 cups of whole milk to the mixture.
- 6Season with 1 teaspoon of onion powder.
- 7Add 2 teaspoons of black pepper.
- 8Add 1 teaspoon of paprika.
- 9Whisk the milk mixture until all ingredients are well combined.
- 10Pour 32 ounces of less sodium chicken broth into a pot.
- 11Add water to the pot.
- 12Add 2 pounds of macaroni elbows to the boiling liquid and cook until al dente.
- 13Drain the macaroni and return it to the pot.
- 14Add 1 stick of salted butter to the macaroni.
- 15Mix until the butter is melted and incorporated.
- 16Add 1 1/4 to 1 1/2 cups of sour cream to the macaroni.
- 17Mix the sour cream into the macaroni.
- 18Pour a portion of the milk mixture into the macaroni.
- 19Add a portion of the sharp cheddar, mozzarella, and smoked provolone cheese mixture to the macaroni.
- 20Season the macaroni with black pepper.
- 21Add onion powder.
- 22Sprinkle paprika over the macaroni.
- 23Mix all the ingredients in the pot until the cheese is slightly melted and everything is well combined.
- 24Transfer a layer of the prepared macaroni and cheese into a baking tray.
- 25Spread the macaroni evenly in the tray.
- 26Pour more of the milk mixture over the macaroni layer.
- 27Add a layer of the cheese mixture over the milk mixture.
- 28Repeat the layers, ending with a generous top layer of sharp cheddar cheese.
- 29Sprinkle paprika on top for color and flavor.
- 30Pre-heat your oven to 375-400F.
- 31Place the covered baking tray into the preheated oven and bake for about 30-40 minutes.
- 32Remove the foil and set the oven to broil to crisp the top layer, watching closely to prevent burning.
- 33Remove the baked mac and cheese from the oven.
Ingredients
- 32 oz sharp cheddar cheese
- 16 oz mozzarella cheese
- 12 oz smoked flavor provolone cheese
- 2 Eggs
- 4.5 cups heavy whipping cream
- 4 cups whole milk
- 2 tsp black pepper
- 1 tsp paprika
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 lbs macaroni elbows
- 32 oz less sodium chicken broth
- water
- 1 stick salted butter
- 1.25 cup sour cream
Equipment
box graterknifewhiskbowlpotbaking trayoven
Tips
- When boiling macaroni noodles, do not rinse them after draining.
- When baking, cover the tray with foil paper, but don2t let it touch the top layer.
- When broiling, keep a close eye because it can burn.
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