Hey foodies!! Get ready to sink your teeth into deliciousness!
This recipe includes egg. If you want to check out my other scrumptious Egg free Mac n cheese recipe click here https://youtu.be/o-W9rOJ5nDI
Recipe info:
1. In this video I used a 9×12″ glass dish. Glass is good in order to see the sides and check how the inner cheeses are melting.
2. This yields about 15 servings unless…we’re extra hungry that day okaaaay 🤣
3. Usually 50 – 60 minutes baking time is fine but keep an eye on it.
4. I used mild Cheddar this time but remember that sharp Cheddar is awesome for this
INGREDIENTS:
Water
Salt (be generous but don’t over do it)
4 cups dry Elbow macaroni
1 1/4 cup Whipping cream
1 tbsp Franks Red hot sauce
1/2 – 1 tbsp Worcestershire sauce
1 1/2 tbsp butter
Seasonings:
1/4 tsp fresh grated nutmeg
1 1/2 tsp smoked paprika
1/2 tsp mustard powder
2 1/2 tsps or more onion powder
2 1/2 tsps garlic powder
Black pepper and salt to taste
1 cup sourcream (remove from fridge at least 1/2 hr before)
3 eggs (room temperature please)
2 tbsps flour (sift it over, this kinda replaces my roux 😁)
1 1/2 cup whole milk
Mixed finely shredded Cheese inside:
2 cups Gouda
3 – 4 cups Mild Cheddar
2 cups Provolone
2 cups Jack
1 cup Mozarella
Cheese on top:
Mozarella slices (use more than I did for sure 😁)
2 cups shredded Provolone
Aproximately 2+ cups Cheddar
Jack Cheese (I didn’t measure)
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