Kardea Brown’s Southern Mac and Cheese

READY IN: 1hr 10mins

INGREDIENTS

  • 4tablespoonsunsalted butter
  • kosher salt
  • 1lbelbow macaroni
  • 14 cupall-purpose flour
  • 2cupswhole milk
  • 12 cupheavy cream (plus more if needed)
  • 4ouncescream cheese
  • 1lbsharp cheddar cheese, shredded
  • 1teaspoongarlic powder
  • fresh ground pepper
  • 2largeeggs
  • 12 cupsour cream
  • 8ouncesextra-sharp cheddar cheese (cut into 1/2-inch cubes, about 1 1/2 cups)
  • NUTRITION INFO

    Serving Size: 1 (270) g

    Servings Per Recipe:8

    Calories: 804

    Calories from Fat 461 g 57 %

    Total Fat 51.3 g 78 %

    Saturated Fat 31.1 g 155 %

    Cholesterol 200.8 mg 66 %

    Sodium 640.3 mg 26 %

    Total Carbohydrate51.3 g 17 %

    Dietary Fiber 2 g 7 %

    Sugars 6.1 g 24 %

    Protein 34.1 g 68 %

    DIRECTIONS

  • Preheat the oven to 350*.Butter a 9 x 13 inch or other 3-quart baking dish.
  • Bring a large pot of salted water to a boil.Add the macaroni and cook, stirring occasionally, until al dente, about 7 minutes.Drain, then rinse with cold water.
  • Using the same pot the macaroni was cooked in, melt the butter over medium heat.Add the flour and whisk until smooth.While whisking constantly, slowly add the milk and then the heavy cream.Bring to a simmer, then add the cream cheese and all but 1/2 cup shredded cheddar and stir until melted.
  • Stir in the granulated garlic powder, 1/2 tsp salt and 1/4 tsp pepper.Remove the cheese sauce from the heat and stir in the macaroni.Season with salt and pepper.
  • Whisk together the eggs and sour cream in a small bowl and then fold into the mac and cheese.Spread in the baking dish, then fold in the cubed cheddar and top with the remaining 1/2 cup shredded cheddar.
  • Bake until the mac and cheese just begins to brown on top, 20 to 30 minutes.Loosely cover with foil and bake 10 to 15 more minutes.
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