Nothing says “soul food” like a delicious batch of creamy baked macaroni and cheese. I have never met a person who didn’t go weak in the knees after seeing a dish of the golden, cheesy macaroni, baked perfectly and ready to devour. The dish is absolutely addicting and just as delicious at any time of the year. It is perfect at holiday functions as well as barbecues, and wonderful for dinner. My grandmother was amazing at making baked macaroni and cheese, and since I was a very small child, it has been my favorite side dish. There’s nothing better than digging into a portion of baked macaroni and cheese, pulling out the fork, and seeing the trail of warm, melted cheese that follows. The best part about baked macaroni and cheese is that it is incredibly easy to make, amazingly easy to customize to your own tastes, and so much richer in flavor than it’s stovetop counterpart. If you are used to making macaroni and cheese on the stove, having baked macaroni and cheese will be a welcomed treat at your dinner table.
To make baked macaroni and cheese, you will need: 5 boxes of Kraft Macaroni and Cheese, 3 eggs, 2 sticks of butter, 4 cups of half and half, 3 cups of shredded sharp cheddar cheese, 3 cups of shredded mild cheddar cheese, 3 teaspoons of salt, 1 tablespoon of black pepper, 1 ½ cups of garlic breadcrumbs, 2 teaspoons of garlic powder, 1 tablespoon of vegetable oil, and 1 teaspoon of onion powder.
First, you’ll need to cook the macaroni, fill a large saucepan about half way with water, and bring the water and the tablespoon of vegetable oil to a rolling boil over high heat. While you wait for the water to boil, preheat your oven to 350ºF. When the water starts to boil, open all five boxes of macaroni and cheese, remove the powdered cheese from each box, set 3 packages aside for later, and pour the macaroni from all of the boxes into the pan, stirring frequently as you pour. To prevent the macaroni from burning at the bottom of the pot, continue to stir the macaroni, and after 6 minutes of cooking the noodles on high heat, reduce the heat to medium-high and let the noodles simmer until they are al dente, which should take about 15 minutes. When the macaroni is finished cooking, remove the noodles from the pan and pour them into a sifter to drain off all of the water. Leave the macaroni in the sifter for a while to drain fully. There should be a very small amount of water or no water left in the pan.
Next, reduce the heat on the stove to medium-low, and add 2 tablespoons of the butter to the pot. Then, put the macaroni back into the pot, and add the garlic powder, onion powder, salt, pepper, the 3 packages of powdered cheese, and the rest of the butter. Stir the ingredients until all of the macaroni is covered, then add 2 cups of the sharp cheddar and 2 cups of the mild cheddar. Continue to stir the macaroni until the cheese is melted, and then add the half and half. Mix the half and half into the macaroni until you start to see a creamy mixture in the pot, and then set it aside for a moment.
In a small bowl, whisk the three eggs until you see a frothy substance, and pour the whisked eggs into the macaroni and cheese mixture. Stir the mixture again until the eggs are incorporated.
Now it is time to bake your macaroni. Spray a 9 x 13-inch baking dish with non-stick spray, and then pour in the macaroni. Place the dish in the oven for about 30 minutes to further melt the cheese and cook the eggs. After 30 minutes, pull the baking dish out of the oven and sprinkle the top of the macaroni and cheese with the two remaining cups of cheese and the garlic breadcrumbs. Put the dish back in the oven for another 30 minutes or so, until the breadcrumbs are browned and the cheese on top has melted. When the macaroni and cheese is completed, remove the baking dish from the oven and set it on a cooking rack for 20 minutes so that it can cool and congeal.
Now, your baked macaroni and cheese is ready to serve. Make sure you get a portion early, because it will go fast.
