Adjust Servings
Ingredients
- 4 cups elbow pasta (16 ounces)
- Chicken bouillon powder
- 8 tablespoons salted butter 1 stick
- Pepper
- Salt
- ½ cup sour cream
- 2 cups freshly grated mild cheddar cheese
- 1 cup freshly grated white cheddar cheese
- 1 cup freshly grated colby-jack cheese
- 2 eggs
- 1 cups whole milk
- 1 cups heavy whipping cream
- Nonstick cooking spray
- Paprika
Instructions
- Start by preheating the oven to 375 degrees. Bring a pot of water to boil and season generously with chicken bouillon powder. Add elbow pasta, stir occasionally and cook per the package instructions.
- Melt the butter in a large bowl, drain pasta, and add to the bowl. Season with salt and pepper to taste, add the sour cream, and the cheese (make sure to save some cheese for your topping). Stir to combine and set aside.
- In a large mixing bowl, add the eggs, milk, and heavy whipping cream. Whisk together until well combined. Pour this mixture over the pasta and stir to combine.
- Coat a 9x13 casserole dish with nonstick cooking spray. Add the pasta/custard mixture, top with the remainder of cheese, and sprinkle some paprika on top.
- Bake for 35-45 minutes until bubbly and lightly browned on top.
- Let rest for 15 minutes and enjoy!
Notes
• Pre-package shredded cheese will work, but I highly suggest using freshly grated because it will melt better.
• You may be wondering why in the world you would use chicken bouillon anywhere in a macaroni recipe, well I am here to tell you that it enhances the flavor of your pasta, and once you try it you won't make it any other way!
• Eggs can be a controversial subject when it comes to making macaroni and cheese, but the fact is you won't even taste them in this recipe. They serve as a binder to give it a firmer consistency.
• You may be wondering why in the world you would use chicken bouillon anywhere in a macaroni recipe, well I am here to tell you that it enhances the flavor of your pasta, and once you try it you won't make it any other way!
• Eggs can be a controversial subject when it comes to making macaroni and cheese, but the fact is you won't even taste them in this recipe. They serve as a binder to give it a firmer consistency.
Tried this recipe?Let us know how it was!
Looks wry moist and delicious I will try this one
Tried this recipe It was fableous..
I am so glad that you enjoyed it! Thanks for giving it a try!
What exact cheese you are using in your mac & cheese video- you dont mention you just state add cheese.
Thank you!
I use white cheddar and mild cheddar
This is almost exactly like my grandmother used to make. I had started adding sour cream to mine a few years ago. I agree about grating your own cheese. I’ve been using the packaged grated cheese but I had noticed it didn’t seem to melt well. I’ve now learned about the additives put in to stop the cheese from sticking together.
How much chicken bouillon powder? Can you prepare and refrigerate the day before you back it?
I generally use at least 1 tablespoon. If you need to prepare this ahead of time I would recommend baking it, sticking it in the fridge and then reheating in the oven the day you intend to eat it. Preparing it ahead of time without baking will cause the pasta to be super soggy and absorb all the milk.
I made this recipe and it was amazing. I will use it from now on. Thank you for sharing such a delicious dish.
I am so happy to hear you enjoyed it! Thanks for giving it a shot!
Do you have the nutritional information for your recipe by chance
I do not currently provide nutritional info for my recipes. Its not something I have any experience in doing so I just don’t want to provide wrong information to anyone.
The recipe here calls for 4 cups pasta and 2 cups cheddar cheese. But when I go to print, it is 1c pasta and 1c cheese. Also the More pasta, the Less milk. I’m confused.
That is odd. I checked it out and for me the print option shows the same recipe. But for clarification, it should read exactly like the recipe online: 4 cups pasta (16 ounces) and 4 cups of cheese: 2 cups mild cheddar, 1 cup white cheddar and 1 cup colby-jack.
Can you use chicken stock instead? How much should I use?
Can you use chicken stock instead? How much should I use?
Sure. Just replace the water with the chicken stock and boil the pasta in it. Use the amount, the package of pasta calls for.
I have made this several times and it is the most delicious Mac n cheese I have had. The kids and adults absolutely love it!!!!!
Awesome! I am so glad y’all enjoy it!
This macaroni and cheese recipe is simply FANTASTIC! My wife and I made this for Easter and it was the best mac and cheese I have ever tasted. We followed the recipe exactly and then added some crushed Cheez-its with the cheese on top for a bit more crunch. It is so good. Thank you.
Awesome! I am so happy to hear it was a hit!
Is it possible to leave the egg out? My granddaughter is allergic to eggs, but loves mac & cheese. This looks delicious! Can’t wait to try it!
The eggs act as a binder in this recipe so while it may not effect the taste to leave the eggs out, it will not be as firm.
Is the 2 C. measurement for the macaroni dry or after it’s cooked? This sounds really good, anxious to try it….
2 cups of dry pasta. I hope you love it!
Hi I what brand of cheese do you use
I like Kraft but any will do. I just recommend shredding your own for this recipe.