Enjoy this hearty mac and cheese recipe that’s sure to please a crowd. The addition of eggs adds a custard-like consistency to the dish, making the mac and cheese fluffy. Experiment with different cheeses and fillings! If you add additional fillings, add a little extra milk so it doesn’t get too dry.
Ingredients
- 4 cups cooked elbow macaroni (8 oz. package)
- 4 tablespoons butter, cut up
- 2 cups Colby Jack or Cheddar cheese, cubed
- 1 cup Colby Jack of Cheddar cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 eggs, beaten
- 2 cups milk
- 1 cup heavy cream
Instructions
- Preheat oven to 350 degrees and grease a 9×13 baking dish.
- Cook elbow macaroni to al dente following directions on the package.
- Combine beaten eggs, milk, heavy cream, salt and pepper, and set aside.
- Place half of the macaroni noodles in the dish.
- Top with half of the butter, half of the cubed cheese, and half of the shredded cheese.
- Gently pour in half of the liquid mixture.
- Repeat the layering process until all ingredients are used.
- Place in preheated oven and cook for 45-50 minutes, until it is set and the top is lightly browned.
- Let cool for 10 minutes before serving. Enjoy!