Via a great story in the Charlotte Observer by Kathleen Purvis (originally titled “The black & white of mac & cheese”), a mac’n’cheese adapted from Epicurious, contributed by Robbie Montgomery of Sweetie Pie soul food restaurants. I had never had mac’n’cheese containing eggs until a Christmas potluck lunch with my office staffers. It was the most delicious mac’n’cheese I had ever tasted. This version takes it even higher.
After reading Kathleen Purvis’ story on the Sunday before Thanksgiving, I had to try this recipe so we added it to Wednesday evening’s traditional shrimp dinner, ostensibly for the family member who doesn’t eat seafood. To my surprise the entire pan was gone in less than 30 minutes. I made the mac’n’cheese again on Friday and the same thing happened. Indeed this version of mac’n’cheese was the hit of Thanksgiving.
2 cups (8 ounces) small elbow macaroni, uncooked
5 tablespoons butter
1 can (12 ounces) evaporated milk
1/2 cup sour cream
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon in cayenne pepper
1/4 cup whole milk or half-and-half
4 tablespoons butter
2/3 pound shredded sharp cheddar cheese
1/3 pound shredded colby jack cheese
1/2 pound Velveeta, cut in cubes
Bring at least 6 cups of salted water to a boil. Add the macaroni and cook for 2 minutes less than package recommends. Drain noodles, rinse with cold water to cool.
Preheat oven to 375°F. Grease a 2.5 to 3-quart casserole or 13 x 9-inch baking dish with 1 tablespoon of the butter.
Combine the evaporated milk, eggs, sour cream, salt, pepper, and cayenne in a mixing bowl and whisk to mix well.
Pour the cooked macaroni into the prepared baking dish. Stir in the evaporated milk mixture. Add 4 tablespoons butter, half the cheddar and all the colby jack and Velveeta. Mix well while adding the milk. Pack it down into the dish and sprinkle the remaining cheddar over the top. Bake for 20 to 25 minutes until the cheese is melted and starting to brown in spots.
Let stand 15 minutes before serving.
Note: you can double this recipe and it will fit into a casserole or baking dish that holds 4.8 quarts, such as an Emile Henry Large Rectangular Baker.