Baked Mac & Cheese (2 Ways)

Ingredients

• 225 g Sharp Cheddar Cheese (shredded)
• 225 g American Cheese (shredded)
• 225 g Colby Jack Cheese (shredded)
• 125 g Parmesan Cheese (grated, optional for extra umami)
• 1 lb Elbow Macaroni (any short pasta shape; semolina or durum wheat holds up best)
• 3 Large Eggs (room temperature)
• 125 g Sour Cream (full‑fat for richness)
• 700 ml Evaporated Milk (2 cans (12 oz each))
• 115 g Unsalted Butter (1 stick, cut into cubes)
• 2 g Black Pepper (freshly ground)
• 8 g Salt (kosher or sea salt)

Instructions

1. Shred the cheeses

   Using a box grater, shred the sharp cheddar, American, and Colby‑Jack cheeses into a medium bowl. If using Parmesan, grate it separately and set aside.

   Time: PT5M

2. Boil the pasta

   Bring a large pot of heavily salted water to a rapid boil. Add the elbow macaroni and cook for about 5 minutes, until still firm to the bite (al dente).

   Time: PT5M

   Temperature: boiling

3. Prepare the custard

   In a second medium bowl, whisk together the three large eggs, sour cream, both cans of evaporated milk, 2 g black pepper, and 8 g salt until smooth.

   Time: PT5M

4. Drain and butter the pasta

   Drain the cooked macaroni in a colander and return it to the large pot. Add the 115 g butter and stir over low heat until melted and fully incorporated.

   Time: PT5M

   Temperature: low heat

5. Combine pasta, custard, and cheese

   Pour the egg‑milk custard over the buttered pasta, then add most of the shredded cheese blend (reserve about 10‑15 % for topping). Stir gently; the mixture will look soupy—that’s normal.

   Time: PT5M

6. Transfer to baking dish

   Evenly spread the mixture into a deep 9×13‑inch baking dish. Sprinkle the reserved cheese blend over the top, ensuring a generous covering.

   Time: PT3M

7. Bake

   Place the dish in a pre‑heated oven at 375 °F and bake for 35‑40 minutes, until the edges are bubbly and the top is golden brown.

   Time: PT35M

   Temperature: 375°F

8. Rest before serving

   Remove the casserole from the oven and let it rest for 10‑15 minutes. This allows the sauce to set, making it easy to cut into squares.

   Time: PT15M

Nutrition Facts

Calories

650

Protein

25 g

Carbohydrates

55 g

Fat

35 g

Fiber

2 g