Our Family definitely has a love for good Mac N Cheese. It has a little something to do with our oldest son Andy who absolutely would admit Mac N Cheese is his all time favorite food. The rest of us like to keep changing up his favorite food with trying new recipes. We did 12 Weeks of Mac N Cheese earlier this week and truly spent 12 weeks sharing with you guys our favorite of our Mac N Cheese recipes that we have made so far. (That probably only touches of the hundreds we have tried.) Well this past week we tried and LOVED another amazing recipe that I couldn't help but share with you guys. What made this one so yummy was the ease to which it is made and the cheesy outcome it delivers. (For those counting calories, this is a recipe to ONLY try with a small, small helping or lighten up with lightening up some of the ingredients.)
We saw this recipe first on Sunny Anderson from the Food Network. She made it as a SPICY Mac N Cheese, but we liked the basics to how she made it. Check out the original recipe here. The below recipe is how we altered it and took out the spicy as our son doesn't like spicy food. We also made it completely on our Big Green Egg. If you are considering a Big Green Egg of your own, know that this is one of the absolute best purchases I feel I have ever made. The food off of the Big Green Egg is just always better. I have to admit in the last two weeks we have made this recipe twice, once on the Big Green Egg and once in the oven. The BGE one tasted just that much better. We added some applewood chips to the coals and it created just a nice light smokey flavor to the pasta that just couldn't be recreated in the oven!
Prep Time: 15 mins
Cook Time: 30 mins
- 2 cups pasta
- 24 oz of cheese - we used...
- 8oz of velveeta cheese
- 8oz of vermont sharp cheddar cheese
- 8oz of munster cheese
- 2 tsp all-purpose flour
- 1/2 tsp garlic salt
- 1/2 tsp pepper
- 1/2 tsp dry mustard
- 1/8 tsp ground nutmeg
- 4 tbsp sour cream
- 1 large egg, beaten
- 1 cup heavy cream
- 1 cup milk
- 1/4 cup finely grated onions (this gave it an amazing flavor, we used our cheese grater on fine to grate the onion
- 1/4-1/2 cup of shredded cheddar cheese for topping
- 8oz cup of applewood chips soaked in water
1. Place applewood chips into Big Green Egg with your coals prior to heating up egg. (Drain water off of the chips prior to adding to coals. Soaking wood chips help them add the smoke instead of burning)
2. Preheat Big Green Egg to about 300-350 degrees. Either use the place the plate setter OR place your baking dish on a cookie sheet just to display the direct heat a little.
3. Cook pasta until al dente. Drain and set aside
4. In a large bowl, mis together the flour, salt, pepper, dry mustard, nutmeg. Add sour cream, egg, heavy cream, milk, and onions.
5. You can either cube of grate your cheeses, for this recipe it didn't really matter. Add the cheese to the milk mixture and stir slightly.
6. Pour pasta into milk/cheese mixture. Stir slightly. Pour into a baking dish.
7. Top with shredded cheese. (Variation: add a 1/4 cup of panco to your shredded cheese for a crunchier topping.)
8. Place on Big Green Egg and cook for about 30 minutes until top begins to brown and bubbly.
It's one of the creamiest recipes we have made without having to make the rue ahead of time. I like how everything is just thrown together stirred and placed in the baking dish. Only thing pre-cooked is the pasta. Super easy. We varied it up a little by creating some in individual dishes that we did add Frank's Hot Sauce to and tried a little Spicy version also. It was also amazing.
If you enjoyed this recipe, be sure to check out more of our 12 weeks of Mac N Cheese.
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