Try this Best Mac and Cheese Ever recipe
- Carbohydrate 360.294262681186 g
- Cholesterol 2130.05550033251 mg
- Fat 662.065319901608 g
- Fiber 15.0714560562897 g
- Protein 171.205887590297 g
- Saturated Fat 407.276965625157 g
- Serving Size 1 1 Serving (1860g)
- Sodium 3460.6905436594 mg
- Sugar 345.222806624896 g
- Trans Fat 45.6131844471104 g
- Calories 8002 calories
Step-by-step
- Preheat oven to 350. Lightly butter a deep 2 1/2 quart baking dish. Fill a large pot with water and bring to a rapid boil. Add macaroni and the 1 tablespoon oil to water. Cook for 7 minutes, or until somewhat tender. Drain well, and return to the pot.
- Meanwhile, in a small saucepan, melt 8 Tablespoons of the butter. Stir into macaroni. In a large bowl, combine all of the shredded cheeses. To the macaroni, add 1 1/2 cups of shredded cheeses, the half and half, the eggs, the sour cream.
- Transfer to the prepared casserole dish, and top with remaining shredded cheese. Dot with remaining butter. Bake for 30-35 minutes or until the edges are golden brown and bubbly. Serve hot.
The Hidden Mechanics of Pasta Boiling
The ingredient list omits the critical physics of starch gelatinization during the initial seven-minute boil. Undercooking the macaroni slightly ensures the noodles retain structural integrity while absorbing dairy fats later. Boiling elbow macaroni in rapidly moving water prevents surface starch from gluing the pieces together before they hit the baking dish.
Managing Dairy and Egg Temperatures
Combining cold dairy with warm melted butter can shock the beaten eggs, causing premature curdling when the mixture enters a 350-degree oven. Tempering the half-and-half and sour cream by whisking them gradually with the slightly cooled pasta prevents this culinary mishap. Shredding block cheese by hand rather than buying pre-bagged varieties eliminates cellulose coatings that interfere with a smooth melt.
Balancing Richness at the Table
Because this casserole packs substantial fat and carbohydrates, pairing it with a sharp, vinegar-dressed green salad cuts through the dairy weight cleanly. Bitter greens like arugula provide a necessary contrast to the creamy cheddar and muenster layers bubbling beneath a golden crust.
