Description
Take a journey back in time with this Macaroni and Cheese recipe. It’s a dish that has stood the test of time and will transport you to a place of comfort. The combination of creamy, velvety textures and rich, cheesy flavors is achieved by blending cheddar, cheddar, mozzarella and American cheeses. These cheeses come together to coat every piece of elbow macaroni, in indulgence. The slight tanginess of the white cheddar perfectly complements the melty goodness of the cheeses creating a symphony of flavors that dance on your taste buds. With a mixture of milk, heavy cream and just the right amount of spices added in this mac and cheese becomes an irresistible dish that goes beyond being just a side—it’s a trip down memory lane filled with warmth, joy and that feeling of being at home, with every bite.
Ingredients
16 oz. uncooked Elbow Macaroni
8 oz. White Cheddar Cheese, shredded and divided
8 oz. Mild Cheddar Cheese, shredded and divided
8 oz. Mozzarella Cheese, shredded
8 oz. American Cheese, chopped into bite-sized pieces
6 oz. Cream Cheese, softened to room temperature
1 c Whole Milk
1 c Heavy Cream
2 Eggs
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
Instructions
Preheat your oven by setting it to 350°F (175°C).
Start by boiling a pot of water. Cook the elbow macaroni for a couple of minutes, less than what the package instructions suggest for a firm texture. Remember to save 1/2 cup of pasta water before draining.
To make the cheese mixture, combine 4 oz each of white and mild cheddar cheeses in a bowl along with all the mozzarella, cheese and cream cheese.
In another container whisk together milk, heavy cream, eggs, kosher salt, black pepper, garlic powder and onion powder until blended.
Pour the mixture into the cheese mixture. Stir until thoroughly combined.
Next comes assembly and baking. Add the drained macaroni to the cheese mixture and stir until all the noodles are evenly coated. If it appears thick add some of the pasta water.
Transfer everything into a greased baking dish. Spread it out evenly.
Sprinkle the remaining 4 oz of white and mild cheddar cheeses on top.
Cover the dish with aluminum foil. Bake for 30 minutes. Then remove the foil. Continue baking for another 30 minutes or until you see a brown crust forming on top, with bubbly goodness underneath.
Allow the macaroni and cheese to sit for a few minutes before serving.
Indulge, in your homemade cozy Old Fashioned Macaroni and Cheese!
Notes
Indulge in your favorite comfort dish, Old Fashioned Macaroni and Cheese, without the gluten! Simply swap out the regular elbow macaroni for a gluten-free alternative made from rice or quinoa. When it comes to cheese, stick to block varieties to shred at home, ensuring no gluten sneakily makes its way in through additives. Double-check your spices; they should be labeled gluten-free to avoid any cross-contamination. And there you have it—a cheesy, comforting, gluten-free delight that doesn’t skimp on flavor or nostalgia.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
