I first off want to clarify that this is Snoop Dog’s WIFE’s, Shante Broadus’s, mac and cheese recipe. I feel that is important to point out because she deserves all the credit here. The original recipe calls for 5 cups of extra sharp cheddar. Instead, I did half with Colby-jack but you do not have to! I bought fall-shaped noodles from ALDI so I was incredibly excited to make this. I have nothing more to say about this recipe other than you need to make it and the nutmeg is game-changing.
- 2 TSP Salt + more for the water
- 1lb Elbow macaroni, or cute fall shapes
- 2 Cups Whole Milk
- 1 Cup Heavy Cream
- 4 TBSP Unsalted Butter
- 2 1/2 Cups Shredded Extra Sharp Cheddar
- 2 1/2 Cups Shredded Colby Jack
- 1/4 Cup All-Purpose Flour
- 2/3 Cup Sour Cream
- 1 TSP Cracked Black Pepper
- 2 TSP Dry Mustard
- 1/2 TSP Ground Nutmeg
- 2 TSP Worchestershire Sauce
- 1/4 TSP Cayenne Pepper
Let’s Get Cooking
Preheat the oven to 400F. Lightly butter a 9×13 in baking dish.
Bring a large pot of water, heavily salted, to boil. Add in the macaroni and cook 1 minute less than the package instructions. Drain and set aside.
In a small saucepan over MED heat, combine the milk and cream and gently heat. Be careful not to boil.
While the milk heats, in a large skillet over MED heat, melt the butter. Sprinkle the flour and whisk constantly for 2-3 minutes. Gradually add in the warmed milk. Cook for 2 minutes whisking frequently or until thickened. Adjust the heat as needed so the milk does not boil.
Gradually add in half of the Colby jack and half the cheddar cheese. Whisk until fully incorporated and smooth. Add in the sour cream and whisk until smooth. Add in pepper + dry mustard + cayenne + Worcestershire sauce + nutmeg. Season with salt.
Add the cooked macaroni to the cheese sauce and stir until combined. Spoon the mixture into the buttered dish and top with the remaining cheese. Bake for 25-30 minutes or until golden and bubbly.
Serve warm and enjoy.
Made with Love,