Grammie’s Creamy Baked Macaroni & Cheese
 
Makes 6 servings
Ingredients
  • ½ cup unsalted butter
  • 2 cups grated sharp Cheddar cheese, divided
  • 1 cup shredded Monterey Jack cheese
  • 1 cup whole milk
  • ½ cup half-and-half
  • Salt and pepper, to taste
  • 1 (16-ounce) package large elbow macaroni
  • 3 large eggs, beaten
Instructions
  1. Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray or rub with more butter.
  2. In a large heavy-bottomed enameled Dutch oven, melt butter low heat. Add 1 cup Cheddar and Monterey Jack. Slowly fold on low heat until combined.
  3. Heat milk and half-and-half in a small saucepan and add to cheese mixture. Fold with a rubber spatula until a creamy sauce develops. Season to taste with salt and pepper. Keep slowly folding on low heat.
  4. Bring a large pot of water to boil over high heat. Boil elbow macaroni until just al dente (still slightly firm). Drain well and let cool slightly.
  5. Place macaroni in a large glass bowl. Quickly mix with eggs until well incorporated.
  6. Pour in macaroni mixture quickly and spread out with hands. Pour cheese sauce over macaroni and gently fold together. This should just cover the macaroni. Reserve extra for another cheesy recipe.
  7. Bake in preheated oven for 30 minutes until warm and bubbly and edges are slightly brown and “crinkly.” Sprinkle the remaining 1 cup Cheddar on top of macaroni and return to hot oven for 10 minutes until melted. Remove from oven, and let set on counter for 5 minutes.
Recipe by Louisiana Cookin' at https://louisianacookin.com/grammies-creamy-baked-macaroni-cheese/