Danni's Ole Skool Mac n Cheese

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Fill large pot with water, 2 capfuls chix buillon, 1 tbs salt, plus EVOO and bring to a rolling boil. Add 24oz pasta & stir. Boil/cook for 7-8 minutes (until al dente).

Step 2

Strain pasta & pour into large mixing bowl. Add a large serving of butter (2 tbs) and stir to coat noodles

Step 3

Add room-temp shredded cheddar cheese while noodles are hot (approx 2 cups). Add paprika plus seasoning mix (bouillon, salt, garlic & onion powder) plus fresh cracked pepper. Stir to mix. Add several spoonfuls of sour cream (approx ¼ cup)

Step 4

Set mac aside while making custard. Preheat oven (375° for glass/metal baking dish, 350° for cast iron).

Step 5

In medium mixing bowl, add 2 eggs and whisk to break up the yolks. Stir in 1 pint heavy heavy cream and 16oz whole milk. This should create a nice custard consistency. Season the custard mixture. Add sour cream to mixture (approx 2 tbs) and mix.

Step 6

Coat/grease baking dish (heavily) with salted butter. Layer half macaroni mixture in baking dish. Pour half custard in with macaroni. (Optional step) Add room-temp mozzarella slices on top, top with sprinkle shredded mozzarella (approx 1 cup).

Step 7

Sprinkle with seasoning. Top with shredded cheddar (approx 2cups). Add remaining mac to the dish, plus remaining custard. Use wooden spoon to “press” custard into mac casserole. Add more shredded cheese (approx ½ cup each, mozz & cheddar). Top with more seasoning for the color, plus fresh cracked pepper.

Step 8

Bake! 45mins for baking dish, 30mins for cast iron. Let cool for approx 15mins prior to serving Tip: Line oven in case of spillage

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