Princess Thompson's Smack Yo Mamma Mac and Cheese
Why I Love This Recipe
One of the five finalists selected for Emeril's Best Mac 'n' Cheese Ever Challenge (2008).
This recipe started with me growing up watching my Grandma Helen make a version of this recipe on Sundays. I remember being so excited helping crack the eggs, watching it go in the oven and when it hit the plate. I've tweaked it over the years and now my kids beg me to make it. I've had people taste it once and two years later still talking about it. This is the right mixture of love and cheese and once you taste you'll want to Smack Yo Mamma and say, "Why didn't you ever make macaroni and cheese like this?"
Ingredients You'll Need
2 cups of shredded mild cheddar
2 cups of shredded Colby jack blend
1 cup of medium cheddar
2 cups of shredded Velveeta or small box
1 box of elbow macaroni or noodle of choice (try cellentani or cavatappi -- my kids love the fun shapes)
4 eggs
3 cups of whole milk
1 cup of heavy cream
1/2 a stick of butter
Salt and pepper to taste
Directions
Directions:
1. This recipe is for a 13 x 9 pan at least 3 to 4 inches deep.
2. Preheat oven to 350 degrees, spray pan with non stick spray.
3. Boil noodles as per directions on box until just undercooked. Quick rinse, shake, drain and put to the side.
4. Mix eggs, milk, cream and salt and pepper, whisk until well blended. Pour 1/2 of milk mixture in bottom of the pan. Add a layer of noodles, then add salt and pepper. Take shredded cheese and combine in a bowl, give a quick toss. Top noodles with cheese, mix cheese up a little with noodles and repeat layers. If using box Velveeta, slice pieces over shredded mixture. (Don't forget salt and pepper on each layer.)
5. When you get to top, the last of cheese heavy on top. Take the rest of milk mixture and pour the remaining over the noodles and cheese. Poke holes so milk mixture can get all the way through. Melt butter and pour over mixture. Sprinkle salt and pepper to taste.
6. Cover tightly with foil. Bake in oven for 45 minutes. Remove foil and cook 5-10 minutes more until golden. Let stand for at least 10-15 minutes before serving. Always even better the next day.
This recipe started with me growing up watching my Grandma Helen make a version of this recipe on Sundays. I remember being so excited helping crack the eggs, watching it go in the oven and when it hit the plate. I've tweaked it over the years and now my kids beg me to make it. I've had people taste it once and two years later still talking about it. This is the right mixture of love and cheese and once you taste you'll want to Smack Yo Mamma and say, "Why didn't you ever make macaroni and cheese like this?"
