This is the main content.
Custard-Style Mac and Cheese
Recipes
Custard-Style Mac and Cheese
12 servings
about 2 hours total (Active 25 minutes)

Ingredients

  • 1 lb cavatappi (or large elbow macaroni) pasta
  • ¼ cup unsalted butter
  • 8 oz pasteurized processed cheese bar
  • 8 oz extra-sharp cheddar cheese, divided
  • 8 oz Monterey Jack cheese
  • 2 large eggs
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon hot sauce
  • 1 teaspoon stone-ground mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • Cooking spray
  • 2 cups whole milk

Steps

    1. Bring water to a boil for pasta. Cook pasta 5–7 minutes, stirring occasionally, until al dente. Drain well, shaking off any excess water (do not rinse). Spread pasta on baking sheet to cool.
    2. Meanwhile, melt butter. Cut processed cheese into small cubes. Grate cheddar (reserve 1 cup) and Jack cheeses. Combine in large bowl: eggs, Worcestershire sauce, hot sauce, mustard, salt, and pepper until blended.
    3. Preheat oven to 375°F. Coat 13- x 9-inch baking dish with spray. Place milk in small saucepan on medium-low; cook until steaming (about 120°F). Whisk hot milk slowly into egg mixture, 2 tablespoons at a time, until blended.
    4. Add to egg mixture: cooked pasta, melted butter, Jack cheese, processed cheese, and remaining cheddar cheese; stir until well blended. Transfer mixture to prepared baking dish and spread evenly. Top with reserved cheddar. Bake 40–50 minutes until sides are bubbling, top is golden, and center is 160°F. Remove from oven and let stand 10 minutes to rest; serve.

Amount per 1⁄12 recipe serving: Calories 430, Total Fat 24g, Sat Fat 14g, Trans Fat 0g, Chol 100mg, Sodium 750mg, Total Carb 33g, Fiber 2g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 19g, Vitamin D 6%, Calc 30%, Iron 6%, Potassium 4%