Well, it turned out pretty good on Saturday night. We are still trying to brainstorm to figure out if we want to do anything else to it to make it creamier, but it was tasty. Very rich though. It is not a creamy recipe, just very cheesy!
1/2 (8 ounce) package elbow macaroni
1 cup shredded sharp Cheddar cheese
1 cup shredded provolone cheese
1 cup shredded mozzarella cheese
1 cup shredded Colby-Monterey Jack cheese
1/2 cup shredded pepper jack cheese
1 egg, beaten
1 cup milk
DIRECTIONS
Bring a large saucepan of salted water to a boil. Place macaroni in the saucepan and cook for 8 to 10 minutes, or until al dente; drain.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
Spread the Cheddar cheese over the bottom of the baking dish. Top with a thin layer of macaroni. Top macaroni with Provolone cheese, another layer of macaroni, a layer of mozzarella and a third layer of macaroni. Top with a layer of Colby-Monterey Jack cheese. Pour the egg over all, followed by the milk.
Bake in the preheated oven 20 minutes, or until bubbly and golden brown.
What we did to enhance the recipe. We mixed all of the cheese together in a large bowl before hand and layers the mixed cheese. We also added some spicy sausage to half of the dish. I personally liked the spicy sausage side even more than the plain side.
2 comments:
This recipe sounds fabulous! Homemade Mac & Cheese is my comfort food! I'm planning to fix this for our weekend dinner! :)
This sounds like fabulous comfort food! I plan to try it out Friday! Thanks!
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