Baked Macaroni
Ingredients for 1 serving(s):
- 45.6 grams of elbow macaroni, uncooked
- 24 grams of half and half
- 0.4 count of eggs
- 0.5 grams of salt
- 0.04 grams of cayenne pepper
- 0.07 grams of black pepper
- 5.6 grams of unsalted butter (cut into small cubes)
- 10 grams of sour cream
- 23.3 grams of medium cheddar cheese (block or shredded)
- 10 grams of medium cheddar cheese (for topping)
- 22.5 grams of colby jack cheese (block or shredded)
- 11.2 grams of mozzarella cheese (block or shredded)
- 11 grams of cream cheese (softened)
Instructions:
Boil macaroni in salted water until it is al dente. Begin other steps while it cooks.
Preheat your oven to 350ºF (175ºC). Coat a glass baking dish with nonstick spray and set it aside.
In a medium bowl, whisk together half-and-half, eggs, salt, cayenne pepper, and black pepper. Set this mixture aside for use in Step 5.
Once the pasta is cooked, drain it and put it back in the same pot. Mix in butter, sour cream, cheddar, Colby jack, mozzarella, and cream cheese until the pasta is evenly coated and the cheeses are melted.
Transfer the cheesy pasta to the prepared baking dish. Sprinkle medium cheddar cheese on top. Pour the whisked egg and cream mixture evenly over the pasta.
Cover the dish with foil and bake until it's bubbly (about 35-40 minutes). Then, remove the foil and continue baking until the edges of the top are lightly browned. Let it cool for 10-15 minutes before serving.