When I think of comfort food, one of the first things that comes to mind is good, old-fashioned macaroni and cheese. If you are looking for a saucy mac and cheese, keep on looking. (We were lucky enough to make this recipe on Saturday night, so let us just preface this post by saying, this may just be one of the tastiest things we’ve ever eaten~wht)Įditor’s Note: This is a Casserole-type mac and cheese. This recipe was based on another recipe, and over time and many revisions, this is the best macaroni and cheese in the world! NOTESĨ ounces Extra sharp cheddar cheese gratedġ6 ounces Pasta pasta shape of your own choosing, I prefer medium/large shellsThis post may contain affiliate links, which means I may receive a small commission, at no cost to you, if you make a purchase. Even if you're turned off by sharp cheddar, you should use it the sharpness drops significantly on baking/mixing, but keeps a distinct cheese flavor (a trait many mac and cheeses lack). The dish is much better with the fontina, though. When the edges have turned golden brown, crank the oven up to broil for about a minute and keep cooking until the top is golden brown, 2 or 3 minutes.Ĭheese note: If you have trouble finding fontina, you can just increase the amounts of parmesan and cheddar. Sprinkle remaining uncooked cheese on top.Ĩ. Stir to make sure everything is well-coated.Ħ. Place pasta in the casserole dish, and coat with melted cheese mixture.
Stir frequently until all cheese is melted (about 10 minutes), being sure not to let it boil (boiling causes the cheese to "break" and gives it a distinct broken-down rubbery feel). Combine cream, half-and-half, egg yolks and nutmeg in a good-sized sauce pan over medium heat. Toss pasta in olive oil when finished to prevent sticking.Ĥ. Cook pasta according to instruction for your chosen shape al-dente (you can skip forward and start #4 while this is cooking).
Grease a large casserole dish (3 to 4 quarts or roughly 9"X13" pan).ģ.
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