There’s regular macaroni and cheese, and then there’s this special occasion macaroni and cheese. Unlike other recipes, this one starts with a milk-and-egg base, which gives the dish a very rich, smooth flavor.
A layer of smoked Gouda provides a gooey, molten core, while extra-sharp Cheddar adds tartness. If you can’t get gouda, shredded mozzarella will suffice!
Ingredients
Salt and black pepper
1 Bag (500gm) elbow macaroni or conchiglie
2 cups whole milk
2 large eggs
4 cups shredded extra-sharp Cheddar
½ cup butter, melted
2 cups shredded Gouda Cheese
Preparation
Preheat the oven to 180°C and bring a big saucepan of salted water to a boil. Cook pasta according to package directions until it’s just under al dente, around 4 minutes. Transfer to a colander and rinse with cold water to stop the cooking process.
Whisk together the milk and eggs in a large mixing basin. Stir in the cooked pasta, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper.
Place half of the pasta mixture in an equal layer in a baking dish. 1 1/2 cups Gouda, evenly distributed on top Spread an even layer of the leftover macaroni mixture on top. Cover with aluminum foil and bake for 30 minutes on the middle rack of the oven.
Take the pan out of the oven. Remove and discard the aluminum foil with care. Add the remaining 2 cups Cheddar and 1/2 cup Colby Jack to the macaroni mixture. Broil on the top rack for 3 to 5 minutes, or until the cheese is browned in areas. Keep your eyes on the cheese at all times because it can burn easily!
Remove from oven and set aside to cool for 10 to 15 minutes, or until the macaroni and cheese is completely set. The mixture may appear jiggly at first, but it will firm up as it cools.
Personally, I prefer it hot and oozy, so serve it right away!
Atlas Curates 