Danni Rose Mac and Cheese Recipe | Easy & Creamy
The first time I pulled this out of the oven, the cheese stretched a full arm’s length off the spoon and my whole kitchen went quiet. That is the magic of the Danni Rose mac and cheese recipe, the custard based Southern baked mac that took over my feed and then took over my Thanksgiving table. If you want creamy edges, a golden top, and that famous cheese pull, you are in the right place. Let me walk you through it the way I would walk a friend through it in my own kitchen.
How to Make Danni Rose Mac and Cheese
Boil the pasta in stock. Bring your chicken stock to a rolling boil and cook the elbow macaroni until just al dente, around seven minutes. You want it tender with a little bite left, because it keeps cooking in the oven. Drain it but never rinse it, since that starchy coating helps the cheese cling.
Butter and sour cream first. Add the macaroni back to the warm pot, drop in a full stick of butter, and stir until it melts and coats every piece. Fold in the sour cream gently. This is your insurance against dry, gummy mac, and it is the step most people rush.
Whisk the custard. In a separate bowl, whisk the eggs, whole milk, heavy cream, and your seasonings until smooth. Salt, pepper, garlic powder, onion powder, and paprika go in here so the flavor is even, not patchy.
Layer the cheese. Shred your cheese fresh off the block, never pre bagged, because the anti caking coating on pre shredded cheese blocks a clean melt. Add half the buttered pasta to your dish, blanket it with cheese, add the rest of the pasta, then another generous layer of cheese on top.
Pour and bake. Slowly pour the custard over everything so it seeps down through the layers. Bake at 350 degrees Fahrenheit until the center is set and the top is golden and bubbling, about forty to fifty minutes. Let it rest ten minutes before serving so the custard firms up and slices clean.
Danni Rose Mac and Cheese Recipe
Equipment
- Large pot for boiling pasta in stock
- Colander for draining
- Mixing bowl for the custard
- Whisk
- Box grater or food processor for shredding cheese
- Deep casserole dish or cast iron skillet
- Measuring cups and spoons
Ingredients
- 32 oz chicken stock
- 3 1/2 cups elbow macaroni about 1 lb
- 1 stick 1/2 cup unsalted butter
- 3/4 cup sour cream
- 8 cups shredded cheese blended (4 cups sharp cheddar, 2 cups mozzarella, 2 cups provolone or Monterey Jack)
- 2 cups whole milk
- 1 1/2 cups heavy cream
- 3 large eggs
- 1 1/2 tsp salt or to taste
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
Instructions
- Preheat the oven to 350 degrees Fahrenheit and lightly grease a deep casserole dish or cast iron skillet.
- Bring the chicken stock to a rolling boil. Add the macaroni and cook about 7 minutes until just al dente. Drain without rinsing.
- Return the hot pasta to the pot, add the butter, and stir until melted and glossy. Fold in the sour cream gently until creamy.
- In a bowl, whisk together the milk, heavy cream, eggs, salt, pepper, garlic powder, onion powder, and paprika until smooth.
- Spread half the pasta in the dish. Top with a third of the cheese. Add the remaining pasta, then another third of the cheese.
- Slowly pour the custard over the layers, letting it sink in. Finish with the last of the cheese on top.
- Bake 40 to 50 minutes until the center is set and the top is golden and bubbling.
- Rest 10 minutes before serving so it slices clean and pulls cheese like the video.
Notes
- Shred cheese from the block. Pre shredded cheese is coated to prevent clumping and that coating ruins the melt.
- Pull it the second the center sets. An over baked custard turns grainy fast.
- Taste your stock before boiling. If it is already salty, ease back on the added salt.
- Let the buttered pasta cool for a minute before adding the custard, so the eggs do not scramble on contact.
- Want extra crispy edges, finish under the broiler for one to two minutes and watch it closely.
Absolutely loved this Danni Rose Mac and Cheese Recipe! The step-by-step instructions were easy to follow, and the mac & cheese turned out incredibly creamy, cheesy, and full of flavor. Definitely making it again for family gatherings!
Flawless texture! The tip to let the pasta cool slightly before adding the custard completely saved my eggs from scrambling.
A total game-changer! The combination of heavy cream and melted butter makes it so wonderfully gooey, it disappeared from the table in minutes.
An absolute masterpiece! Boiling the macaroni in seasoned stock packs flavor into every single bite, and the rich custard texture is simply unmatched.
A spectacular holiday-worthy dish! Shredding the cheese fresh made all the difference, resulting in an incredibly smooth texture and an epic cheese pull.
A spectacular holiday-worthy dish! Shredding the cheese fresh made all the difference, resulting in an incredibly smooth texture and an epic cheese pull.
The perfect crowd-pleaser! The sour cream keeps it from drying out, and the custard layer sets beautifully like a premium, savory pudding.
Hands down the best mac and cheese ever! It’s super rich and velvety, and the step-by-step layering guide guarantees a perfect cheese pull every single time.
Pure comfort food perfection! The garlic and onion powders season the custard beautifully, making this the ultimate gooey, soul-food baked macaroni.
The ultimate comfort dish! Resting it for ten minutes was the secret to getting clean, beautiful slices with an incredible, melty cheese pull.