Adjust Servings
Ingredients
- 4 cups elbow pasta (16 ounces)
- 1 tablespoon Chicken bouillon powder
- 8 tablespoons 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
- 1 teaspoon 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 in the elbow pasta, stir occasionally and cook per the package instructions until al dente.
- Next, in a large bowl add in the melted butter, milk, heavy whipping cream, and eggs. Season the mixture with salt and black pepper then whisk until it's well combined. Add in the drained pasta, sour cream and 90% of the cheese. Stir until well combined.
- Coat a 9x13 casserole dish with nonstick cooking spray. Pour in the pasta/custard mixture, then top with the remainder of cheese, and sprinkle some paprika on top and bake for 35-45 minutes until bubbly and lightly golden brown 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.
• 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.
• 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.
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