Everyone loves Mac + Cheese, it’s heaven in a bite. I have been in search of the best mac + cheese recipe, I need it to be overly cheesy, with strong flavors, and no soggy ass noodles. It looks like I finally found it! Recipe is from Stove Top Kisses, she has a wonderful video of the whole process on her page as well as so many other delicious recipes! Enough chit-chat let’s get into her recipe!
- 4 Cups Chicken Stock – enough to be able to boil your noodles in
- 1 Package of Elbow macaroni or whatever noodle you prefer
- 1 Stick of Butter, cut into smaller pieces
- 3/4 Cup Sour Cream
- 2 TSP Paprika
- 2 TSP Garlic Powder
- 2 TSP Onion Powder
- 1 TSP Salt + Pepper
- 1 Cup Cheddar Cheese + extra
- 1 Cup Mozzarella Cheese + extra
- 1 Cup Provolone Cheese + extra
- 3 Eggs
- 1 1/2 Cup Heavy Cream
- 2 Cups Whole Milk
Let’s Get Cooking
Preheat the oven to 375F
Cook the noodles in the chicken stock, cook just under al dente.
Drain the noodles and place into a large bowl. Add in the stick of butter [no one said this was healthy] + Sour Cream + Paprika + Garlic Powder + Onion Powder + Salt. Mix well in the bowl.
Then you’re going to add in the cheeses, again stirring well in the bowl so that everything is mixed. In a separate bowl mix together the heavy cream + milk + 3 eggs.
Get out your pan and place a layer of the noodle mixture in the dish. Then pour over about half of the milk mixture over top. Finally, place a layer of the 3 cheese over top. Repeat this layering process until you run out. Top off with a little extra paprika and pepper.
Bake in the oven for about 50 minutes and enjoy the absolute gooey goodness that is this mac + cheese. Thank Stove Top Kisses for this one, it’s to die for.