Monday, September 5, 2016
Baked Macarono & Cheese
Baked Macaroni & Cheese
8 ounces uncooked ziti*
1 egg, beaten
1 cup sour cream
1/3 cup whole or evaporated milk
1/4 cup butter, melted
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
3 cups (12-oz. by weight) shredded cheddar cheese, divided
1/4 teaspoon garlic salt
Cook pasta in liberally salted water per package instructions for al dente preparation. Drain pasta and set aside.
Meanwhile whisk egg, sour cream, milk, butter, salt, pepper and cayenne in a large bowl until well combined and smooth. Add pasta and 2 cups cheese then toss to coat.
Add mixture to a small baking dish (about 1.5 quart). Top mixture with remaining one cup of cheese. Sprinkle with garlic salt. Bake uncovered at 350 degrees until browned and bubbly (about 35-40 minutes).
*I prefer the extra large elbow macaroni noodles but they're almost impossible to find these days so I use ziti. Any large, tubular pasta will work. You want a large pasta so that the custard and cheese has enough room to really get inside the pasta.
Read more at http://www.southyourmouth.com/2012/08/baked-macaroni-cheese.html#ORFubV3IbzwS8D36.99