Kardea Brown's Super-Decadent Mac and Cheese

Ingredients

• 1 box Elbow Pasta (about 1 pound, uncooked)
• 1 pound Sharp Cheddar Cheese (hand‑shredded)
• 8 ounces Extra Sharp Cheddar Cheese (cut into small cubes for topping)
• 0.5 stick Unsalted Butter (divided – 1/4 stick for sauce, remainder for greasing dish)
• 2 tablespoons All-Purpose Flour (a few pinches, unmeasured in video)
• 2 cups Whole Milk (full‑fat for richness)
• 0.5 cup Heavy Cream (adds extra decadence)
• 4 ounces Cream Cheese (softened, cut into cubes)
• 1 teaspoon Garlic Powder (optional, for flavor)
• 0.5 teaspoon Black Pepper (freshly cracked)
• 0.25 teaspoon Salt (pinch, adjust to taste)
• 0.5 cup Sour Cream (adds tanginess)
• 2 large Eggs (beaten)

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a boil, add the elbow pasta and cook for 7 minutes until al dente. Drain and rinse briefly with cold water to stop cooking.

   Time: PT7M

2. Melt Butter and Make Roux

   In the same pot, melt 1/4 stick (2 Tbsp) unsalted butter over medium heat. Sprinkle the flour pinches over the butter and whisk continuously for about 2 minutes until the mixture is lightly golden and smells nutty.

   Time: PT2M

3. Add Milk and Cream

   Gradually whisk in 2 cups whole milk followed by 1/2 cup heavy cream. Increase heat to medium‑high and bring to a rolling boil, whisking constantly until the sauce thickens, about 5 minutes.

   Time: PT5M

4. Incorporate Cheeses and Seasonings

   Reduce heat to low. Stir in the shredded sharp cheddar, cubed extra‑sharp cheddar, and softened cream cheese until fully melted. Add garlic powder, freshly cracked black pepper, and a pinch of salt. Mix until the sauce is smooth and has a nacho‑cheese consistency.

   Time: PT3M

5. Add Sour Cream

   Stir in 1/2 cup sour cream until evenly incorporated, giving the sauce a subtle tang.

   Time: PT1M

6. Temper and Add Eggs

   Lightly beat the two eggs in a small bowl. Slowly drizzle a spoonful of the hot cheese sauce into the eggs while whisking (tempering). Then pour the tempered egg mixture back into the pot, whisking quickly to combine.

   Time: PT2M

7. Combine Pasta and Sauce

   Add the rinsed elbow pasta to the pot and fold gently until every piece is coated with the cheese‑egg sauce.

   Time: PT3M

8. Prepare Casserole Dish

   Brush the bottom and sides of a 9×13‑inch casserole dish with the remaining melted butter.

   Time: PT1M

9. Transfer to Dish and Add Toppings

   Pour the mac and cheese mixture into the prepared dish. Sprinkle the reserved shredded sharp cheddar and the cubed extra‑sharp cheddar evenly over the top.

   Time: PT2M

10. First Bake (Uncovered)

    Place the dish in a pre‑heated oven at 350°F and bake uncovered until the top is lightly golden and the sauce is bubbling, about 25 minutes.

    Time: PT25M

    Temperature: 350°F

11. Second Bake (Covered)

    Loosely cover the casserole with aluminum foil and continue baking for an additional 15 minutes to set the center.

    Time: PT15M

    Temperature: 350°F

12. Rest and Serve

    Remove from oven and let rest 5 minutes before cutting. Serve warm.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

22 g

Carbohydrates

45 g

Fat

28 g

Fiber

2 g

Ingredient Substitutions

• Instead of Elbow Pasta: corkscrew pasta, penne
• Instead of Sharp Cheddar Cheese: aged cheddar, Gruyère
• Instead of Extra Sharp Cheddar Cheese: sharp provolone, aged Gouda
• Instead of Unsalted Butter: margarine, olive oil (for greasing)
• Instead of All-Purpose Flour: whole‑wheat flour, gluten‑free flour blend
• Instead of Whole Milk: 2% milk, unsweetened soy milk
• Instead of Heavy Cream: half‑and‑half, evaporated milk
• Instead of Cream Cheese: neufchâtel cheese, ricotta
• Instead of Garlic Powder: fresh minced garlic, garlic salt (reduce added salt)
• Instead of Black Pepper: white pepper
• Instead of Salt: kosher salt
• Instead of Sour Cream: Greek yogurt, crème fraîche
• Instead of Eggs: egg substitute (for vegans)

Equipment Needed

• Large Pot
• Whisk
• Measuring Cups
• Cheese Grater
• 9×13‑inch Casserole Dish
• Oven
• Spatula or Wooden Spoon
• Aluminum Foil (optional)

Critical Steps — Do Not Skip

• Making a smooth béchamel without lumps.
• Tempering the eggs to avoid scrambling.
• Baking uncovered first to develop a golden crust, then covered to set the interior.

Chef Tips from the Video

• Use a mix of sharp and extra‑sharp cheddar for depth of flavor.
• Adding cream cheese and sour cream creates a silky texture and subtle tang.
• Rinse the cooked pasta briefly with cold water to stop cooking and keep the shape firm for the bake.
• Reserve a small portion of shredded cheese for the final topping; it melts into beautiful pockets.

Troubleshooting

Storage

Refrigerator: Cool covered tightly for up to 4 days.

Freezer: Not recommended; texture may become grainy.

Room temperature: Can sit out for up to 2 hours after cooking.

Make-Ahead Tips

• Assemble the casserole up to step 9, cover tightly, and refrigerate for up to 24 hours. Bake directly from the fridge, adding an extra 5‑10 minutes to the baking time.
• The béchamel sauce can be prepared a day ahead; reheat gently before mixing with pasta.

Frequently Asked Questions