Ultimate Macaroni & Cheese
Submitted by browny
Loaded baked mac and cheese with extra-sharp cheddar, spinach, corn, sour cream, and a custard-style sauce of half-and-half, heavy cream, and eggs. Rich, creamy, and packed with hidden veggies.
YIELD
8 servingsPREP
10 minCOOK
30 minREADY
40 minThis isn’t your average mac and cheese from a box. This is the one that ruins all other mac and cheese for you forever.
A triple-cream sauce made from half-and-half, heavy whipping cream, and sour cream gets whisked with eggs, dry mustard, cayenne, and nutmeg for a custard-like base that bakes into something impossibly creamy.
Sauteed spinach, corn, and onion folded into the macaroni add color, sweetness, and nutrition without anyone complaining about eating their vegetables.
Two and a half cups of extra-sharp cheddar, half cubed in and half grated on top, give you pockets of melted cheese throughout and a gorgeous golden crust.
Kitchen Tips
- Pull it from the oven when the edges are set but the center still looks liquid. It firms up as it rests
- The 10-minute rest is essential. Skip it and the sauce will be runny instead of creamy
- The veggie mixture can be prepped a day ahead and refrigerated to save time
- Extra-sharp cheddar is key. Mild cheddar won’t give you enough punch to stand up to this rich sauce
- A pinch of cayenne and nutmeg are the secret weapons that elevate this from good to extraordinary
Ingredients
Directions
Melt 3 tablespoons butter in heavy large skillet over medium heat.
Add choppped onion and sauté until slightly softened, about 4 minutes.
Add chopped spinach and sauté 5 minutes.
Add corn and sauté until vegetables are tender, about 4 mintues.
(Can be made 1 day ahead. Cover and chill.)
Preheat oven to 350℉ (180℃).
Lightly butter 13×9×2-inch glass baking dish .
Cook macaroni in large saucepan of boiling salted water until al dente.
Drain pasta.
Transfer to prepared dish. Mix in cubed cheese.
Whisk flour, salt, mustard, black pepper, cayenne pepper and nutmeg in medium bowl until no lumps remain.
Gradually whisk in half and half then whipping cream and sour cream.
Add eggs and Worcestershire sauce; whisk to blend.
Pour over macaroni mixture; stir to blend. Sprinkle grated cheese over.
Bake macaroni and cheese until just set around the edges but sauce is still liquid in center, about 25 minutes.
Remove from oven; let stand 10 minutes to thicken slightly (sauce will be creamy).
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