Derek and I seriously love us some good mac & cheese. We even have “Mac & Beer Mondays”, we love it so much. So we’re always trying to reinvent ways to enhance this favorite dish of ours. I came across this recipe a while back, and was intrigued by the curious combination of spices required. Derek and his dad happened to be in town that night so I tested it out on them. Needless to say it was a big hit! So without further adieu, the recipe that is sure to make your taste buds tingle.
You will need:
1 3/4 cups gobbetti pasta (seriously it has to be this kind. It holds the cheese perfectly! There are many different names for it but just look for the shape pictured above. HEB has it for .80)
2 1/2 cups extra sharp cheddar cheese (cubed)
2 tbsp + 1 tsp all purpose flour
1 1/2 tsp salt
1 1/2 tsp dry mustard
1/2 tsp freshly ground black pepper
1/4 tsp cayenne pepper
1/4 tsp paprika
1/4 tsp freshly grated nutmeg
2/3 cup sour cream
2 eggs that are lightly beaten
1 1/2 cups half and half
1 1/2 cups heavy whipping cream
1 tsp worcestershire sauce
2 1/2 cups grated extra sharp cheddar cheese
Preheat the oven to 350 F
Take the flour, salt, and spices in a large mixing bowl. Stir them together so that everything is evenly mixed together.
Add the sour cream, and eggs. With a wire whisk mix all ingredients together until mixture is evenly incorporated.
To the mixture, Whisk in the half and half, heavy cream, and Worcestershire until it is thoroughly blended together. (Set the mixture aside)
Boil the pasta in salted water until tender. Remove and drain. Place the drained pasta into the baking dish of your choice. Try a cast iron pan if you have one, but you can use a 9×13×2 baking dish or whatever else you like. (The larger the surface area the cheesier it will be!) Mix in the cubed cheddar cheese.
Pour the mixture over the pasta and cheese and then stir everything together. Sprinkle the shredded cheddar cheese on top and then place into the oven.
Put in the oven for 30-35 minutes and then let cool for 10 minutes. The cooling is necessary to allow the mac and cheese to set up.
See what I mean? Cyan pepper, worcestershire sauce, and nutmeg? It’s mac & cheese with a little kick! I mean don’t get me wrong, we’ll still reach for the blue box for some quick mac deliciousness, but after having this concoction it just isn’t really the same. Let me know if you try it and what you think! Do you have any stellar mac & cheese recipes you swear by? We’d love to try them!