Really Awesome Macaroni and Cheese

There are certain dishes that transcend simple sustenance; they become edible memories, woven into the fabric of our lives. For me, this Macaroni and Cheese is one such dish. It’s the culinary equivalent of a warm, comforting hug, a dish I’d eagerly choose over a decadent dessert any day of the week. The first time I experienced it, it was a revelation – a symphony of rich, cheesy flavors and perfectly cooked pasta that set the bar for all future mac and cheese endeavors. It’s a true testament to the power of simple, quality ingredients coming together to create something truly spectacular.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Servings: 10-12
• Yield: 1 13x9x2 inch pie
• Dietary Type: Contains Dairy, Eggs

Ingredients

This recipe calls for a specific blend of cheeses and creamy elements to achieve its signature richness.

• 1 ¾ cups small elbow macaroni
• 5 ounces extra-sharp cheddar cheese, cubed (1/2-inch)
• 2 tablespoons flour, plus 2 teaspoons flour
• 1 ½ teaspoons salt
• 1 ½ teaspoons dry mustard
• ¼ teaspoon fresh ground black pepper
• ⅛ teaspoon cayenne pepper
• ⅛ teaspoon nutmeg
• 1 ⅓ cups half-and-half cream
• 1 ⅓ cups whipping cream
• ⅔ cup sour cream
• 2 large eggs
• ¾ teaspoon Worcestershire sauce
• 5 ounces more extra-sharp cheddar cheese, grated

Equipment Needed

• Large pot (for cooking macaroni)
• 13x9x2 inch glass baking dish
• Medium bowl (for whisking sauce ingredients)
• Whisk
• Measuring cups and spoons

Instructions

Crafting this Really Awesome Macaroni and Cheese is a rewarding process that yields an unforgettable result. Follow these steps carefully for the best outcome.

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures your oven is at the optimal temperature for baking.
2. Prepare the Baking Dish: Butter a 13x9x2 inch glass baking dish. This prevents sticking and adds a subtle richness to the base of the dish.
3. Cook the Macaroni: In a large pot, bring a generous amount of salted water to a rolling boil. Add the small elbow macaroni and cook it until it is al dente. This means it should still have a slight bite to it, as it will continue to cook in the oven.
4. Drain and Combine: Drain the cooked macaroni thoroughly. Transfer the drained macaroni directly into the buttered glass baking dish.
5. Add Cubed Cheese: Add the cubed extra-sharp cheddar cheese to the dish with the macaroni. Combine them gently, ensuring the cheese is distributed throughout the pasta.
6. Prepare the Sauce Base: In a separate medium bowl, whisk together the 2 tablespoons of flour, the 2 teaspoons of flour, salt, dry mustard, fresh ground black pepper, cayenne pepper, and nutmeg. Whisk vigorously until there are no visible lumps. This dry mixture will form the thickening base for your creamy sauce.
7. Incorporate Liquids: Gradually whisk in the half-and-half cream into the flour mixture. Continue whisking until smooth. Next, whisk in the whipping cream, and finally, whisk in the sour cream. Ensure all ingredients are thoroughly blended.
8. Add Eggs and Worcestershire: Add the 2 large eggs and the Worcestershire sauce to the cream mixture. Whisk well to combine everything thoroughly, creating a smooth, homogenous sauce.
9. Pour Sauce Over Macaroni: Pour this rich, creamy sauce mixture evenly over the macaroni and cheese in the baking dish. Make sure to coat all the pasta.
10. Top with Grated Cheese: Sprinkle the 5 ounces of grated extra-sharp cheddar cheese evenly over the top of the entire dish. This will create a beautiful, golden-brown crust.
11. Bake: Place the baking dish in the center of the oven. Bake for 25 minutes. The edges of the macaroni and cheese should appear set, but the center will still be a bit liquid. This is exactly what you want for a creamy final product.
12. Rest and Thicken: Remove the dish from the oven. Let it stand for about 10 minutes. This resting period is crucial for the sauce to thicken properly. The sauce will remain wonderfully creamy, not stiff.

Expert Tips & Tricks

Achieving mac and cheese perfection is an art, and a few pro tips can elevate this already incredible dish.

• Cheese Quality Matters: For the best flavor and melt, use good quality, block cheddar cheese and grate it yourself. Pre-shredded cheeses often contain anti-caking agents that can affect their meltability.
• Don’t Overcook the Pasta: Cooking the macaroni to just al dente is key. Remember, it will continue to cook in the oven, and overcooked pasta can become mushy.
• The Power of Dry Mustard: Don’t skip the dry mustard! It adds a subtle tang and depth of flavor that complements the cheese beautifully without making it taste overtly like mustard.
• Cayenne and Nutmeg for Complexity: The hint of cayenne pepper and nutmeg might seem unusual, but they add a warm, nuanced complexity that truly elevates the cheese sauce. They don’t make it spicy, but rather add a lovely background note.
• Creamy, Not Stiff: The resting period after baking is non-negotiable. It allows the sauce to set to a perfect, luscious consistency. Resist the urge to dig in immediately!

Serving & Storage Suggestions

This Really Awesome Macaroni and Cheese is a star on its own, but it also pairs beautifully with a variety of dishes.

Serve this decadent mac and cheese hot from the oven, allowing your guests to marvel at its golden crust and creamy interior. It’s a perfect side dish for roasted meats like chicken or pork, or a hearty main course when paired with a crisp green salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm individual portions in the microwave or oven. For oven reheating, cover the dish loosely with foil to prevent the top from browning too quickly and bake at 300°F (150°C) until heated through.

Nutritional Information

Here’s an approximate breakdown of the nutritional content per serving, assuming 12 servings. Please note that this is an estimation and can vary based on specific ingredient brands and exact portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	388 kcal	19%
Total Fat	29.3 g	45%
Saturated Fat	17.8 g	89%
Cholesterol	130.4 mg	43%
Sodium	582.3 mg	24%
Total Carbohydrate	18.7 g	6%
Dietary Fiber	0.7 g	2%
Sugars	1.4 g	3%
Protein	12.9 g	26%

Variations & Substitutions

While this recipe is fantastic as is, feel free to explore some delicious variations.

• Cheese Blends: Experiment with other good melting cheeses like Gruyère, Fontina, or a sharp white cheddar for a different flavor profile. Just ensure you have about 10 ounces of cheese in total for the cubed and grated portions.
• Add-Ins: Stir in cooked broccoli florets, peas, caramelized onions, or even some crispy bacon bits before baking for added texture and flavor.
• Breadcrumb Topping: For an extra crunchy topping, mix a cup of panko breadcrumbs with 2 tablespoons of melted butter and sprinkle over the grated cheese before baking.

FAQs

Q: Can I use a different type of macaroni?
A: While this recipe specifies small elbow macaroni, other small pasta shapes like ditalini or shells will also work, provided they are cooked al dente.

Q: Why is the center still liquid after baking?
A: This is intentional! The residual heat and the richness of the sauce will allow the center to thicken beautifully as it rests. It ensures a wonderfully creamy rather than stiff mac and cheese.

Q: Can I make this ahead of time?
A: You can assemble the mac and cheese up to the point of baking and refrigerate it for up to 24 hours. You may need to add a few extra minutes to the baking time to ensure it heats through completely.

Q: What kind of pot should I use to cook the macaroni?
A: Use a large pot to ensure the pasta has enough room to cook evenly without sticking.

Q: My sauce seems a little thin even after resting, what did I do wrong?
A: This can sometimes happen if the eggs weren’t fully incorporated or if the oven temperature was slightly off. Ensure thorough whisking of the sauce ingredients and verify your oven’s calibration. The sauce should remain creamy, not necessarily fully firm.

Final Thoughts

This Really Awesome Macaroni and Cheese is more than just a recipe; it’s an experience. It’s the kind of dish that brings smiles to faces, sparks conversations, and creates lasting culinary memories. I encourage you to gather your ingredients, embrace the process, and savor every creamy, cheesy bite. It’s a dish that truly lives up to its name, and I’m confident it will become a cherished favorite in your own kitchen. Enjoy!