Baked Macaroni and Cheese
Baked Macaroni and Cheese
Ingredients
For the Macaroni
- 2 cups Mueller's Elbows macaroni, dry
- 6 quarts water
- 1 tablespoon kosher salt
For the Cheese Sauce Base
- 1 egg
- 1 teaspoon Lawry's Seasoned Salt
- 1/2 teaspoon ground mustard
- 1/4 teaspoon black pepper
- 1 cup Nestle Carnation evaporated milk
- 1/2 cup Organic Valley whole milk
For the Cheese Mixture
- 1 1/2 cups sharp cheddar cheese, 1 cup grated, 1/2 cup cubed
- 1 cup mild cheddar cheese, grated
- 1 cup Colby Jack cheese, grated
- 4 tablespoons butter
- 1/4 cup Daisy Pure & Natural sour cream
- 1/2 cup Velveeta cheese, cubed
- 1/2 cup shredded cheese, for topping (e.g., sharp cheddar or a blend)
For Garnish
- 2 tablespoons fresh chives, chopped
Instructions
- 1
Prepare the cheeses: Grate 1 cup of sharp cheddar, 1 cup of mild cheddar, and 1 cup of Colby Jack cheese. Cube the remaining 1/2 cup of sharp cheddar and 1/2 cup of Velveeta cheese. Set aside 1/2 cup of the grated cheese mixture for topping.
⏱️ 10 min
- 2
Cook the macaroni: Bring 6 quarts of water to a rolling boil in a large pot. Add 1 tablespoon of kosher salt. Add the Mueller's Elbows macaroni and cook according to package directions until al dente, about 7-9 minutes. Drain thoroughly.
⏱️ 12 min
- 3
Prepare the custard base: While the macaroni cooks, crack the egg into a medium measuring cup or bowl. Add Lawry's Seasoned Salt, ground mustard, and black pepper. Whisk well. Pour in the Nestle Carnation evaporated milk and Organic Valley whole milk, then whisk until thoroughly combined.
⏱️ 3 min
- 4
Combine macaroni and butter: Transfer the hot, drained macaroni to a large mixing bowl. Add the butter and stir until it has completely melted and coated the macaroni.
⏱️ 2 min
- 5
Add sour cream and cheese: Stir the Daisy Pure & Natural sour cream into the macaroni until well incorporated. Add all the grated cheeses (sharp cheddar, mild cheddar, Colby Jack) and the cubed sharp cheddar (reserving the Velveeta and topping cheese for later). Stir until the cheese begins to melt and coat the macaroni.
⏱️ 3 min
- 6
Finish the mixture: Pour the prepared custard mixture over the macaroni and cheese. Add the cubed Velveeta cheese. Stir everything together thoroughly to ensure all ingredients are evenly distributed.
⏱️ 3 min
- 7
Bake covered: Transfer the macaroni and cheese mixture to an ungreased 9x13 inch baking dish. Sprinkle the reserved 1/2 cup of shredded cheese evenly over the top. Cover the baking dish loosely with aluminum foil. Bake in a preheated oven at 375°F for 20 minutes.
⏱️ 20 min•🌡️ 375 - 8
Bake uncovered: Remove the aluminum foil and continue baking for an additional 10-15 minutes, or until the top is golden brown and bubbly.
⏱️ 15 min•🌡️ 375 - 9
Garnish and serve: Carefully remove the baking dish from the oven. Garnish with chopped fresh chives before serving hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Macaroni and Cheese
Ingredients
For the Macaroni
- 2 cups Mueller's Elbows macaroni, dry
- 6 quarts water
- 1 tablespoon kosher salt
For the Cheese Sauce Base
- 1 egg
- 1 teaspoon Lawry's Seasoned Salt
- 1/2 teaspoon ground mustard
- 1/4 teaspoon black pepper
- 1 cup Nestle Carnation evaporated milk
- 1/2 cup Organic Valley whole milk
For the Cheese Mixture
- 1 1/2 cups sharp cheddar cheese, 1 cup grated, 1/2 cup cubed
- 1 cup mild cheddar cheese, grated
- 1 cup Colby Jack cheese, grated
- 4 tablespoons butter
- 1/4 cup Daisy Pure & Natural sour cream
- 1/2 cup Velveeta cheese, cubed
- 1/2 cup shredded cheese, for topping (e.g., sharp cheddar or a blend)
For Garnish
- 2 tablespoons fresh chives, chopped
Instructions
- 1
Prepare the cheeses: Grate 1 cup of sharp cheddar, 1 cup of mild cheddar, and 1 cup of Colby Jack cheese. Cube the remaining 1/2 cup of sharp cheddar and 1/2 cup of Velveeta cheese. Set aside 1/2 cup of the grated cheese mixture for topping.
⏱️ 10 min - 2
Cook the macaroni: Bring 6 quarts of water to a rolling boil in a large pot. Add 1 tablespoon of kosher salt. Add the Mueller's Elbows macaroni and cook according to package directions until al dente, about 7-9 minutes. Drain thoroughly.
⏱️ 12 min - 3
Prepare the custard base: While the macaroni cooks, crack the egg into a medium measuring cup or bowl. Add Lawry's Seasoned Salt, ground mustard, and black pepper. Whisk well. Pour in the Nestle Carnation evaporated milk and Organic Valley whole milk, then whisk until thoroughly combined.
⏱️ 3 min - 4
Combine macaroni and butter: Transfer the hot, drained macaroni to a large mixing bowl. Add the butter and stir until it has completely melted and coated the macaroni.
⏱️ 2 min - 5
Add sour cream and cheese: Stir the Daisy Pure & Natural sour cream into the macaroni until well incorporated. Add all the grated cheeses (sharp cheddar, mild cheddar, Colby Jack) and the cubed sharp cheddar (reserving the Velveeta and topping cheese for later). Stir until the cheese begins to melt and coat the macaroni.
⏱️ 3 min - 6
Finish the mixture: Pour the prepared custard mixture over the macaroni and cheese. Add the cubed Velveeta cheese. Stir everything together thoroughly to ensure all ingredients are evenly distributed.
⏱️ 3 min - 7
Bake covered: Transfer the macaroni and cheese mixture to an ungreased 9x13 inch baking dish. Sprinkle the reserved 1/2 cup of shredded cheese evenly over the top. Cover the baking dish loosely with aluminum foil. Bake in a preheated oven at 375°F for 20 minutes.
⏱️ 20 min•🌡️ 375 - 8
Bake uncovered: Remove the aluminum foil and continue baking for an additional 10-15 minutes, or until the top is golden brown and bubbly.
⏱️ 15 min•🌡️ 375 - 9
Garnish and serve: Carefully remove the baking dish from the oven. Garnish with chopped fresh chives before serving hot.
⏱️ 2 min