Creamy, cheesy, straightforward, ooey, gooey, slightly sweet - this macaroni and cheese will knock your socks off.
You can also add a meat and veggie and make it a meal in one! Ham or and broccoli are the bomb!!
- 1 lb. elbow macaroni
- 1 lb. Widmer's mild brick cheese (or your favorite kind)
- 1 lb. cheddar cheese
- 1 cup grated Parmesan cheese
- 1 stick salted butter
- 1 1/2 cups whole milk
- 2 large eggs
- 1 T.flour
- 1 T. mayonnaise
- 1 tsp. Sea Salt
- 1 tsp. honey
- grated fresh nutmeg
- 2 or 3 qt. casserole dish
- Grate your cheddar, brick and Parmesan cheeses.Mix them together.Reserving 1/2 cup of Parmesan.
- Bring a pot of water to a boil and then add 1 tsp. of sea salt.Add the elbow macaroni to the boiling water and stir so that it does not stick together. Cook your macaroni Al dente. When your macaroni is Al dente, it still VERY FIRM.
- Drain the macaroni and add a stick of butter cut into cubes, and stir until melted.
- Set macaroni aside and allow it to cool for 20 minutes or so.
- Preheat your oven to 350 degrees F.
- Generously coat the dish you are using with non stick cooking spray.
- Add a single layer of macaroni. Then, add a light layer of the cheeses.
- After the layer of cheeses, sprinkle very lightly with nutmeg.
- Repeat twice. Add a layer of macaroni followed by layers cheeses.
- Sprinkle on one last top layer , your reserved Parmesan and a sprinkle of of paprika.
- In a blender, combine milk, eggs, mayonnaise, flour, sea salt, and honey. Blend for about 15 seconds.
- Pour the milk/egg mixture slowly into the center of the macaroni. Pour slowly so that you do not disturb your layers. Fill to just below the top of the last layer of macaroni.
- Cover the dish with a lid or foil, and put in the oven for 45 minutes.
- After 45 minutes, remove lid or foil and cook an additional 15 minutes.
- Your dish is done when firm and set.
- Allow the dish to rest for 15 minutes.