Baked Mac and Cheese (2 Ways)

CLASSIC SOUTHERN STYLE MAC AND CHEESE

• 225g or 1/2lb Sharp cheddar, shredded
• 225g or 1/2lb Colby jack, shredded
• 225g or 1/2lb American cheese, shredded (sub velveeta)
• 125g or 1c grated parmesan
• 450g or 1lb macaroni
• 3 eggs
• 125g or 1/2c sour cream
• 2 12oz/350ml cans evaporated milk
• 2g or 1tsp black pepper
• 8g or 1 3/4tsp salt
• 115g or 1 stick unsalted butter, melted

DIRECTIONS

1. Stir macaroni into well salted boiling water. Cook per package instructions or until al dente (should still have a strong bite and not be totally soft). Drain off water and add pasta to a large bowl.
2. Mix all cheeses together into a bowl.
3. In a separate bowl make egg custard by whisking together 3 large eggs, sour cream, evaporated milk, salt and pepper.
4. Add egg custard, melted butter, and about 85-90% of the shredded cheese blend into the large bowl with the cooked macaroni. Gently stir together. Mixture will be very runny.
5. Pour cheesy noodle mixture into a 9”x13” (23x33cm) baking dish, smooth down the top, and top with reserved shredded cheeses.
6. Bake at 375F/190C for 35-40 min until cheese on top is golden and melted. --

FANCY BAKED MAC AND CHEESE

• 150g or 1 1/4c Pecorino, grated + extra for topping
• 250g or 2 1/4c Aged gruyere, grated + extra for topping
• 250g or about a cup Taleggio, cut into chunks (sub brie or camembert for less stinky cheese
• option)
• 80g or about 6Tbsp butter
• 60g or 1/2c ap flour
• 1200g or 5c whole milk
• 225g or 1/2c mascarpone
• 2g or 1tsp black pepper
• 5g or 1tsp salt
• Pinch of nutmeg (less than a tsp)
• 1lb or 450g macaroni

DIRECTIONS

1. Melt but ter into a sauce pan over high heat. Whisk in flour. When mixture (roux) begins to turn golden, whisk in milk. Bring to a simmer, whisking often. Reduce heat to low and whisk in pecorino, followed by gruyere, then taleggio. When all cheeses are melted stir in mascarpone until combined. Remove from heat and whisk in pepper, salt, and nutmeg. Add a lid to cheese mix to prevent a skin from forming.
2. Add macaroni into well salted boiling water and cook per package instructions or for 5min until al dente. Drain off water, add macaroni into a large bowl and stir in cheese mixture.
3. Transfer macaroni cheese mix into a 9”x13” (23x33cm) baking dish, smooth down the top, and cover with additional grated pecorino and gruyere.
4. Bake at 375F/190C for 35-40 minutes until cheeses are melted and top is toasty and golden. Allow to rest for a few minutes before serving.