15 servings – makes a half aluminum pan
IMPORTANT: Please don’t disrespect this recipe with pre-shredded cheese. I know that wasn’t proper English, but I needed to say it exactly like that.
Ingredients
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1 box (16 oz) elbow noodles
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2 boxes (32 oz each) chicken stock
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8 oz block Gouda, hand shredded
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8 oz block Monterey Jack, hand shredded
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8 oz block Extra Sharp Cheddar, hand shredded
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8 oz block Sharp Cheddar, hand shredded
- 8 oz block Havarti, hand shredded
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¾ cup sour cream
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1 stick salted sweet cream butter (plus extra for greasing the pan)
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1½ cups heavy cream
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1 egg — this gives a custardy texture. If you hate custardy mac, skip
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1 tsp smoked paprika
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¼ to ½ tsp garlic powder (½ tsp if you love it, ¼ tsp if you’re shy about garlic… but don’t skip it)
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1½ tsp Mamie Lee Soul Seasoning
Method
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Bring the chicken stock to a boil in a Dutch oven. Once it’s rolling, pour in the elbow noodles. Boil about 10 minutes, stirring often so they don’t clump up.
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While that’s happening, shred all your cheeses and toss them together in a big bowl. Set aside. (Thanksgiving tip: shred your cheese the day before to save time)
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When the pasta is done, drain it and transfer it to a large mixing bowl.
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Cut the butter into pieces and mix it into the warm noodles until melted.
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Stir in the sour cream.
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Add your seasonings and mix gently.
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Add 3 cups of the shredded cheese blend and fold it in.
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In a separate bowl, whisk together the egg (if you are using one) and heavy cream to make your custard.
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Butter your aluminum pan, then start building your layers like lasagna:
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noodles
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a pour of custard (about 1/2 cup per layer)
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a generous handful of shredded cheese
Repeat until you’ve used everything, and make sure you finish with cheese on top.
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Bake at 375° for about 35 minutes, or until the top is golden. I bake mine uncovered. If yours is getting too brown too soon, spray a piece of foil with nonstick spray and tent it over the top.
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Let it rest 20–30 minutes before serving so it can set up.