Updated: Jan 30, 2020
This Macaroni & Cheese is packed with two types of cheese and baked to perfection. This is a holiday staple in my family with a slight Cajun flare. If you are in charge of the Macaroni & Cheese, you better bring two pans. Double this recipe if you have a family like mine.
Vegetarian, ( Serves 8-10)
Meat & Protein
2 Eggs, large
Pasta & Grains
16 oz. Boxes of Elbow Macaroni (1 box)
Baking & Spices
2 ½ tsp Salt (more, if desired)
1 tsp Cracked Black Pepper (more, if desired)
½ tsp Cayenne pepper
1 tsp Paprika
1 tsp Cajun Seasoning
1 tsp Dried Parsley
1 ½ Cornstarch
6 oz. Heavy Cream
8 oz. Cheddar Cheese, sharp
8 oz. Colby Jack Cheese
8 oz. Shredded Colby Jack Cheese
3 tbsp. Sour Cream
4 tbsp Butter, unsalted
Oils and Vinegars
5 tbsp. Vegetable Oil
Cheese Sauce Directions
In a small sauce pan, melt 2 tbsp of butter and add 3 tbsp of Vegetable Oil.
Slowly sift in Cornstarch to create a a roux base. Add in 4 oz. of Heavy Cream, 3 oz of shredded Colby Jack Cheese, Sour Cream, 1/2 tsp Salt, and Pepper. Constantly stir the mixture to create a cheese sauce.
Add 3 cups of water to a large pot. Add in Vegetable Oil, and a 1 tbsp. of Salt. Bring the water to a boil and then add the Macaroni Noodles. Cook the Macaroni until al dente (not fully cooked). Drain the pot.
In a bowl, mix together the 2 oz. of the Heavy Cream and Eggs. Set Aside.
Place the cooked macaroni in a 9 x 13 Pyrex dish. (If you have granite counters, place a towel underneath before doing so.) Add Butter, Cayenne Pepper, Cajun Seasoning, Salt (to taste), Cracked Black Pepper. Set Aside.
Cut the Cheddar Cheese and Colby Jack Cheese into small square or rectangles. Add cheese into macaroni and stir. Pour the Egg/Milk mixture and the Cheese Sauce on top and stir until its evenly spread.
Coat the top of the pan with the Shredded Colby Jack Cheese. Sprinkle Paprika and Dried Parsley on top of the Cheese.
Cover the pan with foil and bake on in a preheated oven for 30 minutes on 375 degrees. Remove the foil, and bake for another 10-12 minutes.
Now you have something cooked from the SOUL. Serve it to the CULTURE!