Baked macaroni and cheese is a quintessential Southern side dish. Though it may sounds crazy, don't skip the eggs! Whisking together eggs and milk and pouring it over the mac & cheese will make it extra creamy, saucy, and decadent.
Ingreadient
- 1 lb. macaroni
- 1 stick butter, melted (plus more butter for baking dish)
- 4 c. extra-sharp cheddar cheese, divided
- 2 c. Colby jack-cheddar blend
- 3 large eggs
- 2 c. whole milk
- Salt and pepper, to taste
Direction
- Preheat oven to 350° and grease a large, deep baking dish with butter or cooking spray. In a large pot of boiling salted water, cook macaroni according to package instructions until just al dente. Drain, rinse with cold water and set aside.
- In a large bowl (or the same pot you used to cook the pasta), combine cooked pasta and butter and season with salt and pepper to taste. Stir in 2 cups cheddar cheese.
- Add half of the macaroni mixture to prepared baking dish. Sprinkle Colby-cheddar cheese blend over pasta mixture, then top with another layer of pasta (similar to making a lasagna).
- In a medium bowl, beat together eggs and milk then pour evenly over pasta.
- Cover baking dish with aluminum foil and bake for 25 to 35 minutes. Do not overbake! It may be a bit jiggly when you take it out of the oven.
- Turn on oven broiler. Top with the remaining cheddar cheese. (I add a little more Colby jack as well) and broil until golden! It will firm up as it cool.
