Baked Macaroni and Cheese
Is macaroni and cheese your favorite? Your in luck, this recipe is all about that best side dish on earth. Filled with amazing cheeses, for the most cheesiest experience ever!
Ingredients
- 1 Tbsp Grapeseed Oil*
- 1 lb. Elbow macaroni
- 1/2 cup Unsalted butter melted
- 2 Large eggs
- 1 tsp Sea Salt
- 1 tsp Fresh ground black pepper
- 1 tsp Hungarian Paprika
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Black pepper
- 1 Tbsp Kosher salt
- 1/2 cup Muenster cheese shredded
- 1/2 cup Monterey Jack cheese shredded
- 1/2 cup Mozzarella cheese shredded
- 1/2 cup Provolone cheese shredded
- 1 cup Mild cheddar cheese shredded
- 1 cup Sharp cheddar cheese shredded
- 1/3 cup Blended Cheese (Fontina, Asiago, Parmesan) shredded
- 1/2 Pepper Jack Cheese shredded
Instructions
- Preheat the oven to 350 degrees F. Spray or grease a 9 by 13 inch pan with butter or cooking spray.
- Bring a large pot of water to a boil. Season the water with grapeseed oil, kosher salt, garlic powder, onion powder, and black pepper. Add in the elbow macaroni and cook for 7 minutes. Drain and cool the macaroni.
- In a large bowl, whisk together the two eggs as well as the 2 cups of half-and-half.
- Place the cooked macaroni into the large bowl. Mix in the melted unsalted butter, ground black pepper, and sea salt.
- Add in the Monterey Jack, mozzarella, muenster, pepper Jack, provolone, and blended cheeses and mix thoroughly. Make sure the cheese is evenly mixed into the macaroni. Next and in half of the mild cheddar and sharp cheddar cheese. Mix well. Season to taste.
- Transfer the macaroni to the prepared casserole dish. Spread the remaining mild cheddar and sharp cheddar cheese on top. Sprinkle the Hungarian paprika on top. Bake for 35 minutes or until the edges begin to bubble. Serve hot.
Notes
*Instead of using grapeseed oil, 1 tablespoon of unsalted butter could be added to the pasta water.