Danni Rose Mac and Cheese Recipe
This Danni Rose mac and cheese recipe uses an egg custard and triple cheese blend for a rich, gooey Southern baked mac that feeds a crowd.
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.