Ultimate Macaroni and Cheese
This homemade macaroni and cheese is really good creamy and cheesy It's the best recipe I have for a really good macaroni and cheese that doesnt get greasy and separate Try it Im sure you'll agree
This homemade macaroni and cheese is really good creamy and cheesy It's the best recipe I have for a really good macaroni and cheese that doesnt get greasy and separate Try it Im sure you'll agree
- 2 cups whipping cream
- 3 large eggs
- 1 cup sour cream
- 1/4 teaspoon nutmeg
- 2 teaspoons salt
- 2 teaspoons dry mustard
- 1/4 teaspoon cayenne
- 2 cups half-and-half cream
- 1/2 teaspoon ground pepper
- 2 1/2 cups macaroni small
- 5 ounces extra sharp cheddar cheese cubed
- 2 1/4 tablespoons flour
- 5 ounces extra sharp cheddar cheese grated
- 1 1/4 teaspoon worcestershire sauce
- Carbohydrate 11.6746823759337 g
- Cholesterol 199.836999291494 mg
- Fat 26.1549942374526 g
- Fiber 0.52132125576291 g
- Protein 14.3607143784267 g
- Saturated Fat 15.1548625650015 g
- Serving Size 1 1 Serving (148g)
- Sodium 266.418471816455 mg
- Sugar 11.1533611201708 g
- Trans Fat 1.97536872818136 g
- Calories 337 calories
Step-by-step
- Preheat oven to 350?
- Butter a 9" x 13" x 2" glass casserole dish.
- Cook macaroni in salted water (according to package directions), drain, and put into dish.
- Mix in cubed cheese.
- In another bowl, whisk flour, salt, mustard, pepper, cayenne and nutmeg until no lumps remain.
- Gradually whisk in half and half, then whipping cream and sour cream.
- Add the eggs and Worcestershire, and whisk to blend.
- Pour over macaroni and stir.
- Sprinkle grated cheese over the top.
- Bake about 25 minutes, or until top begins to brown, and then let stand 10 minutes before serving.
Operating within a strict thirty-minute preparation window requires precise multitasking between boiling pasta and blending dairy bases. Cubed sharp cheddar distributed directly through the hot pasta melts into pockets of intense flavor, while grated cheese scattered on the surface forms a protective crust. Whisking dry ingredients thoroughly with flour before adding liquids prevents persistent lumps from forming in heavy cream and sour cream mixtures. Incorporating eggs into a dairy-heavy casserole acts as a structural stabilizer, trapping moisture and preventing the fat from breaking down into an oily slick during baking.
Managing the Liquid Base and Emulsion
Cold heavy cream, half-and-half, and whipping cream require careful incorporation to maintain a smooth custard consistency. Adding the half-and-half gradually to the flour and spice mixture prevents clumping before the remaining dairy goes into the bowl. Dry mustard and cayenne cut through the heavy fat content of the cheeses, providing sharp background notes that balance the richness. Worcestershire sauce introduces umami compounds that amplify the natural savory qualities of extra sharp cheddar without overpowering the dairy profile.Judging Doneness and Resting Protocols
Baking at 350 degrees Fahrenheit for approximately twenty-five minutes initiates the coagulation of the egg proteins and the melting of the cheese. Visual cues dictate doneness rather than internal temperature probes; watch for the surface cheese to develop a light golden-brown coloration and the surrounding sauce to show gentle bubbling at the edges of the 9-inch by 13-inch glass casserole dish. Allowing the casserole to rest for ten minutes off the heat permits the internal starches and proteins to firm up, making portioning cleaner and preventing the piping-hot liquid from instantly separating on the plate.
