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Mac N’ Cheese – 3.0

If you have been around Two Chums for any amount of time you probably know your chums LOVEEEE  macaroni and cheese! We shared a favorite recipe for Father’s Day in 2012.  That was Mac N’ Cheese 1.0  Then last July we shared another method we came across for making this family favorite.  That was Mac N’ Cheese 2.0  Now we have the 3.0 version to share with you and you won’t want to miss this one!This is a bit of a combo of the other two recipes/methods and we think it is truly yummy!  With Easter coming up soon, this would be a perfect side dish to the ham or chicken or other meat you might be serving.  And if you aren’t hosting yourself, but are joining another group or family, take a pan of the this with you and EVERYONE will be glad you came.

Of course you have plenty of time to test it out this weekend to make sure you really like it and all….as if any dish with pasta and cheese could ever be bad…but it sounds like a good excuse to make yourself some right away don’t you think?

Mac N’ Cheese is comfort food for nearly everyone.  And a big pan of creamy, cheesey comfort is sure to invoke love, joy and that sense of very abundant living we are always talking about 🙂

 

 

 

Extra Creamy Mac N’ Cheese

We think it probably the eggs in this version of this classic casserole that makes this so rich and extra creamy.  The combination of 1/2 and 1/2 and eggs, works with the starch in the pasta and forms a rich, creamy sauce that stays moist and delicious to the very last serving.

3 cups uncooked macaroni (about 1 1/2 lbs.)
1 stick of butter
3 1/2 cups half and half
2 eggs
1 teaspoon seasoning salt
1/2 teaspoon garlic powder
dash of cayenne pepper
1/4 teaspoon nutmeg
1 lb. grated sharp cheddar cheese
8 oz. grated gruyere cheese


Cook the macaroni in very well salted water.  When the macaroni is just barely done, or even not quite done, drain and stir in the butter to coat the macaroni.

Place half of the macaroni in a well buttered 9″ x 13″ baking dish.  Top with half of the cheese.  Add the remaining macaroni and again cover with the remaining cheese.

Place the half and half and eggs, seasoning salt, garlic powder, cayenne and nutmeg in a blender and mix together on a low speed for about 30 seconds.  Pour this mixture over the macaroni and cheese and place in a preheated 375 degree oven for 25-30 minutes or until the casserole is bubbling and lightly browned.  Allow to sit for about 3-5 minutes before serving.

If you are taking the macaroni and cheese to someone else’s home, just slightly under bake it for say 20-25 minutes and finish it in the oven for another 10 minutes when you arrive.  If there won’t be an oven available, cook completely and cover with foil and then wrap the baking dish in newspaper and cover with a bath towel to transport it.  This will keep it warm and insulated until you are ready to serve it.  Bon Appétit!

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