Baked Mac N’ Cheese

Name: Baked Mac N’ Cheese
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 8
Cuisine: American
Ingredients: 0 pieces Water (Water for boiling); 1 lb Elbow Macaroni (1 pound elbow pasta); 1 tbsp Chicken Bouillon (1 tbsp chicken bouillon seasoning); 8 oz Sour Cream (8 oz sour cream); 2 pieces Egg (2-3 eggs, beaten — up to 3); 1 tsp Paprika (1 tsp ground paprika); 0 pieces Table Salt (Salt to taste); 0 pieces Black Pepper (Pepper to taste); ½ stick Unsalted Butter (1/2 stick butter); 8 oz Medium Cheddar (8 oz medium cheddar cubed); 24 oz Cheddar Cheese (8 oz Sargento Cheddar Cheese, Shredded Sargento (4 State) + 8 oz cheddar Jack cheese, shredded + 8 oz cheddar Jack cheese, shredded for topping); 2 cup Heavy Cream (2 cups heavy whipping cream); 0 pieces Parsley (Parsley for topping)

Baked Mac N’ Cheese - Dinner (American)

50 minAmerican

Servings8

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Vegetarian
Pescatarian

Steps

1Preheat the oven to 350.
2Boil water in a pot then add chicken bouillon.
3Add pasta and boil for 7 minutes or until al dente.
4When done, remove from heat and drain. Pasta should not be placed back onto the heat at all
5Add butter, salt, pepper. Stir until butter is fully melted.
6Add cheddar cubes, shredded cheddar Jack, and Sargento 4 state blend cheddar. Stir.
7In a separate bowl whisk the beaten eggs, sour cream, and paprika
8When pasta is cool, pour egg/sour cream mixture into pasta. Stir gently.
9Add heavy cream into the pasta. Stir well.
10Pour into greased 11X9 baking dish. (Cooking spray)
11Top with shredded cheddar jack and cover loosely with foil.
12Bake for 30 min
13After 30 min remove the foil. Sprinkle paprika and parsley on top.
14Place back into the oven "uncovered" for 10 min or until golden brown to your liking
15Allow to cool. Enjoy!