Macaroni and Cheese

40m
Serves 1
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Directions

  1. 1Grate the sharp cheddar, mild cheddar, and Colby Jack cheese into long shreds.
  2. 2Cut the remaining cheese into cubes.
  3. 3Add a hefty amount of salt to boiling water.
  4. 4Cook the elbow macaroni in salted boiling water until al dente.
  5. 5Crack one egg into a measuring cup.
  6. 6Add seasoning salt, ground mustard, and nutmeg to the egg.
  7. 7Whisk in evaporated milk as you add it to the egg and seasonings.
  8. 8Add whole milk to the mixture and whisk until well combined, creating the custard.
  9. 9Drain the cooked macaroni.
  10. 10Transfer the drained macaroni to a large bowl.
  11. 11Add half a stick of butter to the macaroni.
  12. 12Once the butter melts, add a little sour cream to the macaroni for a creamy consistency.
  13. 13Stir in some of the shredded cheese and the cubed cheese.
  14. 14Pour the custard mixture over the macaroni and cheese.
  15. 15Add a little bit of Velveeta cheese to the mix.
  16. 16Transfer the macaroni and cheese into an ungreased baking dish.
  17. 17Top with remaining shredded cheese.
  18. 18Cover the baking dish loosely with aluminum foil.
  19. 19Bake in a 375-degree oven for about 20 minutes covered, then 10-15 minutes uncovered until golden brown.
  20. 20Garnish with chives (optional) and serve.

Ingredients

  • sharp cheddar cheese
  • mild cheddar cheese
  • Colby Jack cheese
  • salt
  • 16 oz elbow macaroni
  • 1 egg
  • seasoning salt
  • ground mustard
  • nutmeg
  • evaporated milk
  • whole milk
  • 0.5 stick butter
  • sour cream
  • Velveeta cheese
  • chives

Equipment

graterknifecutting boardpotwhiskmeasuring cupcolanderlarge bowlbaking dishaluminum foiloven

Tips

  • Use one egg per pound of macaroni for the custard.
  • Do not use a roux for this recipe; make a custard instead.

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