I’m not naming names, but one of my very good friends has a secret stash of boxed macaroni and cheese.
Not judging, either.
I know we all have our comfort foods and national events in recent weeks have certainly been excuse enough to tap into those hidden treasures.
For me, it’s candy corn, refried beans and Merlot (the current Sideways movie diss–Sideways ) of Merlot notwithstanding). I don’t eat them all together, although, now that it think of it, that could work.
Here, I’m speaking to you MM, is a great easy take on macaroni and cheese. There is no troublesome white sauce to make–just shredded cheese and a few other simple ingredients.
It is delicious, too.
This recipe is based upon Danni Rose’s recipe from her cookbook Danni’s Juke Joint Comfort Food. The recipe appears on The Splendid Table site. Here is the link: Ole Skool Mac ‘n’ Cheese.
Here is the recipe as I prepared it in my kitchen. I wanted a little less spiced macaroni and cheese in my take on this recipe, so I omitted the Juke Shack spice mix in the original recipe.
Creamy Macaroni and Cheese
Ingredients
- 1/4 C. salted butter (cut into pieces)
- 1-2 T. vegetable broth powder (to your taste depending upon the type of broth powder you use)
- 1/2 pound elbow pasta
- 2/3 C. sour cream
- 1/2 T. kosher salt
- 1/2 t. paprika
- 1/2 t. ground black pepper
- 5 C. grated cheddar
- 1 large egg
- 1 C. whole milk
- 3/4 C. heavy cream
Directions
- Step 1 Preheat oven to 350 degrees F. Grease a large deep baking dish with butter.
- Step 2 Mix 2 quarts of water with vegetable broth powder. Heat. Add macaroni and return to a boil. Cook macaroni to al dente. Drain in a colander. Transfer the cooked macaroni to a large bowl. Stir the butter into the hot macaroni in the bowl and let it melt.
- Step 3 Add sour cream, salt, 1/4 t. paprika and pepper to the bowl of macaroni. Stir in 1 C. grated cheese.
- Step 4 In a separate bowl, make the custard by whisking together the eggs, milk and cream.
- Step 5 Add one third of the macaroni to your prepared baking dish. Top with 1 C. cheese. Pour a third of the custard over this macaroni mixture. Add two more layers of macaroni, grated cheese and custard. Sprinkle the top with grated cheese and sprinkle with 1/4 t. paprika.
- Step 6 Bake in preheated oven on the middle rack. Put a large baking sheet under the macaroni casserole to catch any overflows. Bake for about 40 minutes.
- Step 7 Remove from oven and let the macaroni and cheese rest for at least 10 minutes before serving. Top with chopped parsley and crispy bread croutons.
