mardi 29 décembre 2015



3 cups macaroni, uncooked
2 eggs
½ cup heavy cream
1½ cups milk
salt & pepper
paprika (optional)
1 cup sharp smoked cheddar cheese, shredded
1 cup sharp cheddar cheese
1 cup Colby & Monterey jack, both shredded

Preheat oven to 350
Cook macaroni until just al dente or a little under al dente. ( a little more than 1/2 cooked)
Drain pasta and set aside.
In a large bowl, add milk, heavy cream & cheeses (except for the smoked cheddar).
Stir to combine.
Taste the milk mixture and add salt & pepper until it has a good taste. You can also add in other seasonings like onion, paprika, etc. Tasting will help avoid having a plain, bland bake macaroni & cheese.
When you are content with the taste, add in the eggs.
Stir well until combined.
Butter a 9 x 9 inch baking dish.
Add macaroni to the baking dish.
Pour cheese mixture over macaroni.
Make sure the cheese distributed well.
Top with smoked cheddar cheese. (I add a little more Colby jack as well.) Sprinkle with paprika and/or black pepper, if desired.
Bake for 35-45 minutes. Do not over bake. It may be a bit loose when you take it out of the oven. It will firm up as it cool.
Let cool for about 10-15 minutes or until fully set.

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