Mike’s Farm Mac and Cheese Recipe
If you are looking for the ultimate comfort food, you need this Mike’s Farm Mac and Cheese Recipe. This dish is famous for being incredibly creamy, cheesy and satisfying.
Ingredients
- 1 pound 16 oz of elbow macaroni pasta.
- 4 cups of sharp cheddar cheese shredded by hand.
- 2 cups of whole milk room temperature.
- 1 cup of heavy cream for extra richness.
- 4 tablespoons of unsalted butter melted.
- 2 large eggs beaten lightly.
- 1 teaspoon of salt.
- 1/2 teaspoon of black pepper.
- 1/2 teaspoon of paprika optional for color.
- 1/4 teaspoon of ground mustard the secret ingredient.
Instructions
Boil the Macaroni
- Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until it is "al dente." Do not overcook the pasta because it will soften more in the oven.
Drain and Butter the Pasta
- Drain the cooked pasta thoroughly in a colander. Return the warm pasta to the pot and stir in the melted butter. Coating the pasta in butter prevents it from becoming soggy later.
- Prepare the Liquid Mixture
- In a large mixing bowl, whisk together the milk and heavy cream. Add the beaten eggs, salt, pepper and ground mustard. Whisk until the mixture is completely smooth and the eggs are well combined.
Layer the Cheese and Pasta
- Take your greased baking dish and add half of the buttered macaroni. Sprinkle half of the shredded cheddar cheese over the pasta. Repeat this process with the remaining pasta and the rest of the cheese.
Pour the Sauce
- Slowly pour the milk and egg mixture over the layered pasta and cheese. Ensure the liquid reaches all corners of the dish. The liquid should almost cover the top layer of the macaroni.
Add the Top Layer
- Sprinkle a little extra cheese or a dash of paprika on the very top. This helps the mac and cheese develop a beautiful golden crust. It makes the dish look very professional and appetizing.
Bake Until Bubbly
- Place the dish in a preheated oven at 350°F (175°C). Bake for about 30 to 35 minutes. You want the edges to be bubbling and the top to be slightly crispy and gold.
Let it Rest
- Remove the pan from the oven and let it sit for 10 minutes. Resting allows the cheese sauce to thicken and set properly. This makes it much easier to scoop out clean portions.
Notes
- Grate Your Own Cheese: Pre-shredded cheese has a waxy coating that prevents it from melting smoothly. Grate a block of cheddar for the best results.
- Add Some Heat: If you like a little spice, add a dash of cayenne pepper. You can also mix in some chopped jalapeños for a modern twist.
- Breadcrumb Topping: Mix Panko breadcrumbs with a little butter and sprinkle them on top before baking. This adds a wonderful crunch to the creamy dish.
- Use Different Cheeses: While cheddar is traditional, you can mix in Gruyère or Monterey Jack. This adds depth and a more complex flavor profile.
- Don't Skip the Mustard: Ground mustard does not make it taste like mustard. Instead, it enhances the savory notes of the cheese and adds a beautiful tang.