Here is my personal specialty recipe for macaroni and cheese. You won’t find any “Velveeta” or flour in this one as I like to use quality, all natural whole food ingredients. There are so many variations to making mac and cheese, but this is how I do it, with a surprise ingredient – yogurt. Please use full-fat ingredients and freshly grate your own cheese. Feel free to use gluten free pasta to make it gluten free. This will serve 12 people or more. Brace yourself…this is a winner!
16 oz elbow macaroni
32 oz freshly grated cheddar cheese (I prefer a sharp Cabot)
16 oz heavy cream
16 oz half-and-half
8 oz sour cream
8 oz all natural vanilla yogurt (can use plain if you like)
1 stick of butter, melted
2 eggs, slightly beaten
1 teaspoon of baking powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
Preheat oven to 375. Spray a large 13×9 baking dish (or half-sized aluminum pan) with nonstick spray and set aside. Bring a large 6 qt stockpot of water to a boil. Sprinkle in a little salt. Add in your elbow pasta, stirring gently to prevent clumping. Boil pasta according to box instructions or until al dente (test by tasting noodle, should have a slight firm bite). Drain pasta in a colander and transfer hot pasta to a large bowl. To hot pasta, add in butter, half of the grated cheese (16 oz), heavy cream, half-and-half, sour cream, yogurt, eggs, salt, pepper, and nutmeg (can lessen the amount of half-and-half if you like your macaroni and cheese a little less loose). Stir together to completely combine. Add in baking powder and thoroughly combine. Pour mixture into your prepared pan. Sprinkle remaining 16 oz of cheese evenly on top. Bake on 375 degrees for about 25 minutes, or until cheese is evenly bubbly on top and edges are slightly browned. Remove from oven and let sit for about 5 minutes before serving. Enjoy!