| Level: | Easy |
| Total: | 1 hr |
| Active: | 25 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1/4 cup unsalted butter, plus more for greasing the dish
- Kosher salt and freshly ground black pepper
- 1 pound elbow macaroni
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream, plus more if needed
- 4 ounces cream cheese
- One 16-ounce block sharp Cheddar, shredded
- 1 1/2 cups extra-sharp Cheddar, cut into 1/2-inch cubes
- 1 teaspoon granulated garlic
- 2 large eggs
- 1/2 cup sour cream
Instructions
- Preheat the oven to 350 degrees F. Grease a 9- by 13-inch baking dish with butter.
- Bring a large pot of salted water to a boil, add the macaroni and cook, stirring occasionally, until al dente, about 7 minutes. Strain in a colander, run cold water over the pasta and set aside.
- Using the same pot the macaroni was cooked in, melt the 1/4 cup butter over medium heat, add the flour and whisk until smooth. While whisking constantly, slowly add the milk and then the cream. Bring to a simmer, add the cream cheese and the shredded Cheddar except for 1/2 cup and stir until melted. Stir in the granulated garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove the cheese sauce from the heat and stir in the macaroni. Season with salt and pepper.
- Whisk together the eggs and sour cream in a small bowl and then fold into the macaroni and cheese. Spread the mixture into the prepared baking dish, fold in the cubed Cheddar and top with the reserved 1/2 cup shredded Cheddar. Bake until the top just begins to brown, about 20 minutes. Loosely cover with foil and bake 10 to 15 minutes more.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 635 |
| Total Fat | 40 g |
| Saturated Fat | 23 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 26 g |
| Cholesterol | 154 mg |
| Sodium | 510 mg |
| Serving Size | 1 of 10 servings |
| Calories | 635 |
| Total Fat | 40 g |
| Saturated Fat | 23 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 26 g |
| Cholesterol | 154 mg |
| Sodium | 510 mg |
Reviews
Let me tell you. This is the best macaroni and cheese I have ever had. Thank you for sharing this recipe. We here in Wyoming love, love, love it!!
YUM! Added about 1/2-1 tsp dry mustard as well and a little extra milk/cream.
Thinking about making this one, but have a question…..how do the eggs not scramble when adding to a hot mixture? Was thinking I should have the egg and sour cream at room temp to avoid that. Need to take to a work function so could it be assembled the night before and just baked off the morning of the event?
Made for Easter and it was a hit! Everyone loved!!
I made thos for my coworkers ans my family. I made 2 pans. It is creamy and delicious . No leftovers. It all went.
I made this as directed, it was the most creamiest, perfectly cooked macaroni and cheese I have ever made or bought. It has a buttery flavor, but the only butter is in the roux. The pasta finished cooking in the oven perfectly. Stouffers mac and cheese has lost a customer for life.
This Mac and Cheese is SO SO SO DELICIOUS! This is the 3rd time I’m making it, and once again it was a hit. I’ve always made it with smoked gouda, but this Thanksgiving I used more smoked gouda, so you could really taste it this time. The theme of our food was smoked, so it paired well with the smoked meat, and smoked greens.
This has definitely been added to our Thanksgiving tradition dish. It’s so decadent really you can only make it once a year.
This has definitely been added to our Thanksgiving tradition dish. It’s so decadent really you can only make it once a year.
Ohhhhh girllllllll, now this is some Mac and Cheese! I followed the recipe to the letter, the only exception is I added a half cup of shredded Parmesan, it looked a tiny bit runny so I figured that would help thicken. I couldn’t stop eating it before I even baked it, then when it was done I darn near said screw Thanksgiving tomorrow, I wanted a piece NOW. It was a huge hit with the kids and adults alike. Total Banger. 10 out of 10.
Update. After I made this recipe a day ahead I baked it to just warm and bubbly for thanksgiving and it wasn’t nearly as creamy as it was fresh, I was pretty disappointed but it’s just a lesson learned, will make this day of from now on, it’s spectacular when it’s fresh.
Update. After I made this recipe a day ahead I baked it to just warm and bubbly for thanksgiving and it wasn’t nearly as creamy as it was fresh, I was pretty disappointed but it’s just a lesson learned, will make this day of from now on, it’s spectacular when it’s fresh.
Good recipe but next time I would leave out the eggs and sour cream part. Just serve before that step.
I forgot to add the cream cheese at the appropriate time, when all was assembled, I turned around and there was the cream cheese..so I nuked it for thirty seconds and folded it in. Still delicious. Will make again!