Baked Macaroni and Cheese
I make the best macaroni and cheese dish that I or anyone else has ever tasted. How’s that for a grand, sweeping statement?
This recipe was developed when I wanted a dish to accompany my barbecue chicken. If you are a person that has concern with saturated fat or caloric intake, I recommend that that you avoid this opulent indulgent. This is comfort food at its’ best.
*1 16 ounce box of pasta shells
*2 Cups heavy cream
*1 ½ cups whole milk
*1 Tablespoon sugar
*1 teaspoon kosher salt
*¼ teaspoon vinegar
*¼ teaspoon baking powder
*1 teaspoon dry mustard
*2 teaspoon corn starch
*4 Tablespoons melted butter
*2 Cups shredded mozzarella cheese
*2 Cups shredded sharp cheddar cheese
*2 Cups shredded Velveeta cheese*
*2 Cups freshly grated parmesan cheese
Cook the pasta shells in salted water as per the package instructions until al dente. Drain and set aside. (The pasta will continue cooking during the baking process.)
Meanwhile, whisk the eggs in a large bowl. Add the heavy cream, milk, sugar, salt, vinegar, baking powder, dry mustard, corn starch, butter and shredded cheeses. (Reserve 2 cups of mixed shredded cheeses.) Combine the mixture to thoroughly incorporate the ingredients.
Add the cooked pasta to the egg mixture. Make sure that the pasta has cooled a little so it does not begin to cook the eggs. Stir again to thoroughly combine the ingredients.
Prepare a 9” x 13” baking pan by spraying it with a cooking spray. Use a 9”x9” pan if you are making ½ of the recipe. Pour the mixture evenly into the pan.
Preheat the oven to 450 degrees. When ready to cook, bake uncovered for 15 minutes. Reduce the heat to 375 degrees and bake for 15 minutes more. The cheese will become bubbly and will brown slightly on the edges. This enhances those much-desired edges and corners of this casserole.
Sprinkle the reserved 2 cups of shredded cheese evenly over the top and bake for an additional 5 minutes.
Remove the pan from the oven and let it rest 5 minutes before serving.
*TIP: Freeze the Velveeta cheese for 30-45 minutes before attempting to grate. This tip works will with any soft cheese you wish to shred.
Past Recipes of the Week
Beef, Veal and Venison Recipes:
Ultimate Meat Loaf- 12/13/2012
Venison with Crimini, Shiitake and Oyster Mushrooms- 6/14/2012
Braised Beef Short Ribs- 2/9/2012
Pot Roast Enchiladas with Horseradish Sour Cream- 11/4/2010
Flame Grilled Steak- 7/22/10
Chicken, Turkey and Duck Recipes:
Turkey Bacon Swiss Meatloaf with Mustard BBQ Sauce- 12/20/12
Grilled Chicken Scarpariello- 11/1/2012
Garlic Crusted Wings with Ranch Parmesan Sauce- 8/30/2012
Chicken Cordon Bleu- 3/1/12
Easy Dijon Chicken- 4/14/11
Matambre Style Stuffed Chicken Breast- 12/9/10
Smoked Chicken Enchiladas- 10/29/10
Russian Dressing- 9/30/10
Dry Rubs, Marinades, Sauces and Toppings:
Italian Meat Sauce- 3/29/2012
Low Carb Texas Brisket Dry Rub- 6/30/2011
Low Carb Basic BBQ Dry Rub- 6/23/2011
Low Carb Basic BBQ Sauce- 6/16/2011
Low Carb Marinade- 5/12/11
Basic BBQ Dry Rub- 12/17/10
Sushi Rice- 9/21/12
Sandwiches, Subs and Wraps Recipes:
Maid Rite Sandwich- 3/3/11
Portabello Mushrooms Stuffed With Kingfish & Crab Imperial- June 21, 2012
Smoked Whole Bluefish- June 7, 2012
Almond Crusted Fish- 5/31/2012
Provincial Seafood Stew- 4/26/2012
Deviled Oysters- 12/15/2011
Crab and Potato Cakes- 9/9/10
Delicious Hash Browns- 10/11/2012
Sauteed Zucchini- 7/19/2012
Grill Roasted Peppers- 4/19/2012
Creamy Roasted Cauliflower- 3/22/2012
Baked Home Fries- 2/2/2012
Grilled Corn on the Cob- 1/26/2012
Smoky Collards and Mustard Greens- 1/5/2012
Simple Roasted Carrots- 12/29/2011
Green Bean Casserole- 11/18/10
Perfect Corn on the Cob- 8/19/10
Fried Green Tomatoes- 8/12/10
Refried Beans- 8/5/10