Macaroni and Cheese

40 mins
Serves 1
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Directions

  1. 1Grate the sharp cheddar, mild cheddar, and Colby Jack cheese into long shreds.
  2. 2Grate the sharp cheddar, mild cheddar, and Colby Jack cheese into long shreds.
  3. 3Grate the sharp cheddar, mild cheddar, and Colby Jack cheese into long shreds.
  4. 4Cut the remaining cheese into cubes.
  5. 5Cut the remaining cheese into cubes.
  6. 6Cut the remaining cheese into cubes.
  7. 7Add a hefty amount of salt to boiling water.
  8. 8Add a hefty amount of salt to boiling water.
  9. 9Add a hefty amount of salt to boiling water.
  10. 10Cook the elbow macaroni in salted boiling water until al dente.
  11. 11Cook the elbow macaroni in salted boiling water until al dente.
  12. 12Cook the elbow macaroni in salted boiling water until al dente.
  13. 13Crack one egg into a measuring cup.
  14. 14Crack one egg into a measuring cup.
  15. 15Crack one egg into a measuring cup.
  16. 16Add seasoning salt, ground mustard, and nutmeg to the egg.
  17. 17Add seasoning salt, ground mustard, and nutmeg to the egg.
  18. 18Add seasoning salt, ground mustard, and nutmeg to the egg.
  19. 19Whisk in evaporated milk as you add it to the egg and seasonings.
  20. 20Whisk in evaporated milk as you add it to the egg and seasonings.
  21. 21Whisk in evaporated milk as you add it to the egg and seasonings.
  22. 22Add whole milk to the mixture and whisk until well combined, creating the custard.
  23. 23Add whole milk to the mixture and whisk until well combined, creating the custard.
  24. 24Add whole milk to the mixture and whisk until well combined, creating the custard.
  25. 25Drain the cooked macaroni.
  26. 26Drain the cooked macaroni.
  27. 27Drain the cooked macaroni.
  28. 28Transfer the drained macaroni to a large bowl.
  29. 29Transfer the drained macaroni to a large bowl.
  30. 30Transfer the drained macaroni to a large bowl.
  31. 31Add half a stick of butter to the macaroni.
  32. 32Add half a stick of butter to the macaroni.
  33. 33Add half a stick of butter to the macaroni.
  34. 34Once the butter melts, add a little sour cream to the macaroni for a creamy consistency.
  35. 35Once the butter melts, add a little sour cream to the macaroni for a creamy consistency.
  36. 36Once the butter melts, add a little sour cream to the macaroni for a creamy consistency.
  37. 37Stir in some of the shredded cheese and the cubed cheese.
  38. 38Stir in some of the shredded cheese and the cubed cheese.
  39. 39Stir in some of the shredded cheese and the cubed cheese.
  40. 40Pour the custard mixture over the macaroni and cheese.
  41. 41Pour the custard mixture over the macaroni and cheese.
  42. 42Pour the custard mixture over the macaroni and cheese.
  43. 43Add a little bit of Velveeta cheese to the mix.
  44. 44Add a little bit of Velveeta cheese to the mix.
  45. 45Add a little bit of Velveeta cheese to the mix.
  46. 46Transfer the macaroni and cheese into an ungreased baking dish.
  47. 47Transfer the macaroni and cheese into an ungreased baking dish.
  48. 48Transfer the macaroni and cheese into an ungreased baking dish.
  49. 49Top with remaining shredded cheese.
  50. 50Top with remaining shredded cheese.
  51. 51Top with remaining shredded cheese.
  52. 52Cover the baking dish loosely with aluminum foil.
  53. 53Cover the baking dish loosely with aluminum foil.
  54. 54Cover the baking dish loosely with aluminum foil.
  55. 55Bake in a 375-degree oven for about 20 minutes covered, then 10-15 minutes uncovered until golden brown.
  56. 56Bake in a 375-degree oven for about 20 minutes covered, then 10-15 minutes uncovered until golden brown.
  57. 57Bake in a 375-degree oven for about 20 minutes covered, then 10-15 minutes uncovered until golden brown.
  58. 58Garnish with chives (optional) and serve.
  59. 59Garnish with chives (optional) and serve.
  60. 60Garnish with chives (optional) and serve.

Ingredients

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