Leah and James worked on the cheese part of this meal while I cooked the noodles. James decided to be super cool while stirring it all together:
3 cups macaroni, uncooked
1/2 cup heavy cream
1 1/2 cups milkSalt & pepper
1 cup smoked cheddar cheese, shredded (a must)
1 cup sharp cheddar (can use less if you don't like a sharp taste in your mac n cheese)
1 cup colby & monteray jack, shredded (cheese blend)
Preheat oven to 350.
Step 1.) Cook macaroni until al dente. (Look on the back of the box to see how long you need to cook your pasta for it to reach al dente texture. Do not overcook or you will have a mushy baked mac n cheese.) When pasta is done, drain and set aside.
Step 2.) In a large bowl, add milk, heavy cream & cheeses (except for the smoked cheddar). Stir to combine.
Step 3.) Taste the milk mixture and add salt & pepper until it has a good taste. This will help avoid having a plain, bland bake macaroni & cheese.
Step 4.) When you are content with the taste, add in the eggs. Stir well until combined.
Step 5.) Butter a 9 x 9 inch baking dish, and pour macaroni in.
Step 6.) Pour cheese mixture over macaroni & top with smoked cheddar cheese. Sprinkle with paprika and/or black pepper, if desired.
Step 7.) Bake for 35-45 minutes. Do not overbake. It may be a bit jiggly when you take it out of the oven. It will firm up as it cool.
Step 8.) Let cool for about 10-20 minutes to fully set.