Home About Us Programs Services Photo Gallery Radio Interviews Newsletters Testimonials Links Recipe of the Week Contact Us

Baked Macaroni and Cheese

I make the best macaroni and cheese dish that I or anyone else has ever tasted. How’s that for a grand, sweeping statement?

This recipe was developed when I wanted a dish to accompany my barbecue chicken. If you are a person that has concern with saturated fat or caloric intake, I recommend that that you avoid this opulent indulgent. This is comfort food at its’ best.

Ingredients:

*1 16 ounce box of pasta shells
*4 eggs
*2 Cups heavy cream
*1 ˝ cups whole milk
*1 Tablespoon sugar
*1 teaspoon kosher salt
*Ľ teaspoon vinegar
*Ľ teaspoon baking powder
*1 teaspoon dry mustard
*2 teaspoon corn starch
*4 Tablespoons melted butter
*2 Cups shredded mozzarella cheese
*2 Cups shredded sharp cheddar cheese
*2 Cups shredded Velveeta cheese*
*2 Cups freshly grated parmesan cheese

Directions:

Cook the pasta shells in salted water as per the package instructions until al dente. Drain and set aside. (The pasta will continue cooking during the baking process.)

Meanwhile, whisk the eggs in a large bowl. Add the heavy cream, milk, sugar, salt, vinegar, baking powder, dry mustard, corn starch, butter and shredded cheeses. (Reserve 2 cups of mixed shredded cheeses.) Combine the mixture to thoroughly incorporate the ingredients.

Add the cooked pasta to the egg mixture. Make sure that the pasta has cooled a little so it does not begin to cook the eggs. Stir again to thoroughly combine the ingredients.

Prepare a 9” x 13” baking pan by spraying it with a cooking spray. Use a 9”x9” pan if you are making ˝ of the recipe. Pour the mixture evenly into the pan.

Preheat the oven to 450 degrees. When ready to cook, bake uncovered for 15 minutes. Reduce the heat to 375 degrees and bake for 15 minutes more. The cheese will become bubbly and will brown slightly on the edges. This enhances those much-desired edges and corners of this casserole.

Sprinkle the reserved 2 cups of shredded cheese evenly over the top and bake for an additional 5 minutes.

Remove the pan from the oven and let it rest 5 minutes before serving.

*TIP: Freeze the Velveeta cheese for 30-45 minutes before attempting to grate. This tip works will with any soft cheese you wish to shred.