Baked Mac & Cheese
Baked Mac & Cheese
Ingredients
For the Macaroni and Cheese
- 16 ounces elbow pasta
- 1 tablespoon granulated chicken bouillon
- 1 stick butter
- 8 ounces sour cream
- 8 ounces cream cheese, softened
- 1 cup heavy cream
- 1 teaspoon Badia complete seasoning
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 pinch salt
- 2 eggs, beaten
- 32 ounces mixed shredded cheese, such as sharp cheddar, extra sharp cheddar, mozzarella, and Colby & Monterey Jack
For Garnish
- 1 teaspoon paprika, for garnish, or as needed
- 1 teaspoon dried parsley, for garnish, or as needed
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a large baking dish (approximately 9x13 inches) and set aside.
⏱️ 5 min•🌡️ 375
- 2
Bring a large pot of water to a rolling boil. Add the elbow pasta and 1 tablespoon of granulated chicken bouillon to the boiling water. Stir occasionally to prevent sticking. Cook the pasta according to package directions until al dente. Once cooked, drain the pasta thoroughly and set it aside.
⏱️ 10 min
- 3
While the pasta is cooking, prepare the cheese sauce. In a large saucepan or Dutch oven over medium heat, melt the butter. Add the sour cream, softened cream cheese, and heavy cream. Stir until the cream cheese is mostly smooth.
⏱️ 5 min
- 4
Stir in the Badia complete seasoning, onion powder, paprika, black pepper, and a pinch of salt. Continue to stir until well combined.
⏱️ 2 min
- 5
Gradually add 24 ounces of the mixed shredded cheese to the pot, stirring continuously until the cheese is completely melted and the sauce is smooth and creamy. Reserve the remaining 8 ounces of cheese for topping.
⏱️ 5 min
- 6
Remove the pot from the heat. Slowly whisk in the 2 beaten eggs until they are fully incorporated into the cheese sauce. Do not add eggs while the sauce is still on high heat, as they may scramble.
⏱️ 3 min
- 7
In a large mixing bowl, combine the drained elbow pasta with the prepared cheese sauce. Stir gently until all the pasta is evenly coated with the rich cheese sauce.
⏱️ 3 min
- 8
Transfer the pasta and cheese mixture into the prepared baking dish, spreading it out evenly.
⏱️ 2 min
- 9
Top generously with the remaining 8 ounces of mixed shredded cheese. Sprinkle with paprika and dried parsley for garnish.
⏱️ 1 min
- 10
Bake for 25-30 minutes, or until the mac and cheese is golden brown on top, bubbly around the edges, and heated through. Let it rest for a few minutes before serving.
⏱️ 30 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Baked Mac & Cheese
For the Macaroni and Cheese
- 16 ounces elbow pasta
- 1 tablespoon granulated chicken bouillon
- 1 stick butter
- 8 ounces sour cream
- 8 ounces cream cheese, softened
- 1 cup heavy cream
- 1 teaspoon Badia complete seasoning
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 pinch salt
- 2 eggs, beaten
- 32 ounces mixed shredded cheese, such as sharp cheddar, extra sharp cheddar, mozzarella, and Colby & Monterey Jack
For Garnish
- 1 teaspoon paprika, for garnish, or as needed
- 1 teaspoon dried parsley, for garnish, or as needed
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a large baking dish (approximately 9x13 inches) and set aside.
⏱️ 5 min•🌡️ 375 - 2
Bring a large pot of water to a rolling boil. Add the elbow pasta and 1 tablespoon of granulated chicken bouillon to the boiling water. Stir occasionally to prevent sticking. Cook the pasta according to package directions until al dente. Once cooked, drain the pasta thoroughly and set it aside.
⏱️ 10 min - 3
While the pasta is cooking, prepare the cheese sauce. In a large saucepan or Dutch oven over medium heat, melt the butter. Add the sour cream, softened cream cheese, and heavy cream. Stir until the cream cheese is mostly smooth.
⏱️ 5 min - 4
Stir in the Badia complete seasoning, onion powder, paprika, black pepper, and a pinch of salt. Continue to stir until well combined.
⏱️ 2 min - 5
Gradually add 24 ounces of the mixed shredded cheese to the pot, stirring continuously until the cheese is completely melted and the sauce is smooth and creamy. Reserve the remaining 8 ounces of cheese for topping.
⏱️ 5 min - 6
Remove the pot from the heat. Slowly whisk in the 2 beaten eggs until they are fully incorporated into the cheese sauce. Do not add eggs while the sauce is still on high heat, as they may scramble.
⏱️ 3 min - 7
In a large mixing bowl, combine the drained elbow pasta with the prepared cheese sauce. Stir gently until all the pasta is evenly coated with the rich cheese sauce.
⏱️ 3 min - 8
Transfer the pasta and cheese mixture into the prepared baking dish, spreading it out evenly.
⏱️ 2 min - 9
Top generously with the remaining 8 ounces of mixed shredded cheese. Sprinkle with paprika and dried parsley for garnish.
⏱️ 1 min - 10
Bake for 25-30 minutes, or until the mac and cheese is golden brown on top, bubbly around the edges, and heated through. Let it rest for a few minutes before serving.
⏱️ 30 min•🌡️ 375