Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease a deep 12-inch cast-iron skillet or 9×13-inch baking dish with butter.
- Bring about 4 quarts of water to a boil and stir in the chicken-flavored bouillon. Add the elbow macaroni and cook for 6–7 minutes, just until al dente. Drain well.
- While the pasta is hot, stir in the remaining butter, sour cream, kosher salt, paprika, and black pepper. Mix gently until the pasta is evenly coated.
- Stir in about 3 cups of the shredded cheese while the pasta is still warm.
- In a separate bowl, whisk together the eggs, whole milk, and heavy cream until smooth.
- Spread about one-third of the pasta mixture into the prepared baking dish. Add a layer of shredded cheese, a little seasoning blend if using, and about one-third of the milk-and-egg mixture.
- Repeat the layers twice more, finishing with the remaining cheese. Sprinkle the remaining paprika over the top.
- Bake for about 40 minutes, or until the mac and cheese is hot, bubbling, and the center is set.
- Remove from the oven and let it rest for 10–15 minutes before serving. This helps the creamy layers settle without becoming too loose.
Notes
Use freshly shredded cheese:
Freshly grated cheese is a good choice for this recipe because it melts smoothly and gives the finished mac and cheese a better texture. Do not overcook the pasta:
The macaroni continues cooking in the oven. Keep it slightly firm when you drain it so it does not become mushy after baking. Watch the salt:
Chicken-flavored bouillon, cheese, butter, and seasoning can all contain salt. Taste the seasoned pasta before adding extra salt. The baking time can vary:
A deep skillet may need longer than a shallow casserole dish. Look for a set center and bubbling edges rather than relying only on the clock. Do not skip the resting time:
The center will continue setting after the dish comes out of the oven. Resting for 10–15 minutes gives you a better serving texture. Cheese options:
Sharp cheddar gives the dish a stronger cheese flavor. You can also combine cheddar with other melting cheeses if you prefer.
Freshly grated cheese is a good choice for this recipe because it melts smoothly and gives the finished mac and cheese a better texture. Do not overcook the pasta:
The macaroni continues cooking in the oven. Keep it slightly firm when you drain it so it does not become mushy after baking. Watch the salt:
Chicken-flavored bouillon, cheese, butter, and seasoning can all contain salt. Taste the seasoned pasta before adding extra salt. The baking time can vary:
A deep skillet may need longer than a shallow casserole dish. Look for a set center and bubbling edges rather than relying only on the clock. Do not skip the resting time:
The center will continue setting after the dish comes out of the oven. Resting for 10–15 minutes gives you a better serving texture. Cheese options:
Sharp cheddar gives the dish a stronger cheese flavor. You can also combine cheddar with other melting cheeses if you prefer.
Storage
Store leftover mac and cheese in an airtight container in the refrigerator for up to 4 days.Reheating
Reheat individual portions in the microwave until hot. Add a small splash of milk before reheating if the macaroni has become dry. For a larger portion, cover the dish and reheat gently in the oven until warmed through.Can You Freeze It?
Yes, but the texture may change after freezing and thawing because of the dairy and egg custard. For the best texture, refrigerate and eat the leftovers within a few days.Serving Suggestions
Serve this baked mac and cheese with:- Fried or baked chicken
- Collard greens
- Green beans
- Barbecue
- Cornbread
- Roasted vegetables
- A simple green salad