Serve with a green salad with your favorite vinaigrette dressing for supper. Comfort food at its best.
Or set up a Mac&Cheese Bar at your next get-together. Offer your favorite garnishes – crumbled bacon, caramelized onions, Blue cheese crumbles, toasted breadcrumbs, diced sautéed peppers, meatballs, truffle oil, jalapeños, smoked sausages, Chili sauce, Chili, or fried chicken tenders for example.
2 cups of shredded white Cheddar
1 cup of shredded Colby Jack
2 cups of shredded Velveeta
1/2 cup of shredded Gruyere
1/2 cup of shredded Parmesean
1 box of elbow macaroni
3 cups of whole milk
1 cup of heavy cream
1/2 stick of butter
1/8 teaspoon cayenne pepper
1/8 teaspoon nutmeg
1/8 teaspoon garlic powder
Salt and pepper, to taste
Paprika for garnish
Chopped green cayenne pepper (seeds removed) for taste (optional of course)
Preheat oven to 350 degrees, spray a 13x9 pan at least 3 to 4 inches deep with non stick spray. Boil noodles as per directions on box until just undercooked. Quick rinse; shake, drain, and put to the side.
Mix eggs, milk, cream and salt and pepper, cayenne, garlic, and nutmeg; whisk until well blended. Pour 1/2 of milk mixture in bottom of the pan. Add a layer of noodles, and then add salt and pepper. Take shredded cheese and combine in a bowl, give a quick toss. Top noodles with cheese; mix cheese up a little with noodles and repeat layers. (Don't forget salt and pepper on each layer.)
When you get to the last layer, the cheese should be heavy on top. Take the rest of milk mixture and pour the remaining over the noodles and cheese. Poke holes so milk mixture can get all the way through. Melt butter and pour over mixture. Sprinkle salt and pepper to taste. Mix bread crumbs with Parmesen and sprinkle over the top; lightly dust with a little paprika.
Cover tightly with foil. Bake in oven for 45 minutes. Remove foil and cook 5-10 minutes more until golden. Let stand for at least 10-15 minutes before serving. Always even better the next day.