Ingredients: 1½ sticks Salted Butter 1× 2 lb box Elbow Macaroni 4 Eggs 3 cups Whole Milk 1 Tbsp Salt 1 Tbsp Pepper 2 cups Mild Cheddar Cheese, shredded 2 cups Mozzarella Cheese, shredded 2 cups Colby Jack Cheese, shredded 2 cups Sharp Cheddar Cheese, shredded 2 cups Muenster Cheese, shredded 2 cups Parmesan Cheese, shredded 2 cups Monterey Jack Cheese, shredded 2 cups Mexican Blend Cheese, shredded 2 cups Extra Sharp Cheddar Cheese, shredded 2 cups sour cream 2 pints heavy wiping cream Directions: Pre-heat oven to 350 degrees F. Bring 8 cups water to a boil. Add 1 tbsp salt to boiling water. Add elbow macaroni and cook to box directions. When done, drain, but do not rinse. Let cool, and add 1 stick of salted butter, stirring to melt. Add the 2 eggs and 2 cups of whole milk and heavy wiping cream and sour cream and miss dash 3 shakes into the mixture. Mix all cheeses together, leaving 2 cups of the blends for your top. Mix 2 cups of the mixed cheeses into the macaroni. Take the remaining 1/2 stick of butter and grease a deep dish pan up the sides. Lay down your first layer of pasta into the pan then top with 2 cups of cheese. Repeat layers until you reach the top layer which should be cheese. Add the additional cheese left to top off your dish making sure to cover the entire dish. Pour the last cup of milk over the top of the cheese, then add 1 tbsp of pepper to the top of your dish. Bake at 350 degrees for 45 minutes to an hour, until golden brown and bubbling.
Posted on: Wed, 27 Nov 2013 16:41:24 +0000
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