This was a total hit with the family last weekend.  It’s ooey-gooey cheesy and a bit like a souffle.  It’s so indulgent, though, I can only make it when there’s plenty of people to share with!

Mac ‘N’ Cheese – serves 10-15

  • 3 c. uncooked cellentani pasta
  • 1.5 c. half-and-half
  • 6 oz. American cheese slices, chopped
  • 6 oz. smoked Gouda cheese, shredded
  • 6 oz. Gruyere cheese, shredded
  • 6 oz. light cream cheese, cubed
  • 6 large eggs, lightly beaten
  • 3/4 c. light sour cream
  • 6 T. butter, melted
  • Salt and pepper
  1. Preheat oven to 350 degrees.  Grease 3-quart baking dish and set aside
  2. Cook pasta in salted water according to package.  Drain and return to saucepan.  Stir in half-and-half and all the cheese.  Cook on low heat until cheese is mostly melted.
  3. In a medium bowl, whisk together eggs and sour cream until smooth.  Melt butter and let cool slightly, then add to eggs and sour cream mixture.  Add a pinch of S&P.
  4. Stir egg mixture into pasta and then spread in baking dish.  Bake, uncovered, 45 minutes.

The original recipe adds a panko topping, but I skipped this and it was still fabulous 🙂  If you want, though, while the mac is baking, mix 1 c. panko breadcrumbs with 1 T. melted butter and 1 T. chopped parsley.  Sprinkle on top of the mac at about 30 minutes and then put back in oven for 15 minutes.

*adapated from Hy-Vee Seasons, Fall 2014 edition

Photo courtesy of Hy-Vee Seasons magazine (Fall 2014)
Photo courtesy of Hy-Vee Seasons magazine (Fall 2014)