Pause. Breathe deep. And behold a remarkably rich and creamy mac n’ cheese that’ll have you smitten:
And the good thing is, we didn’t even have to lift a finger in preparing it! Dan’s mom, Mary Anne, baked it as part of Easter dinner at their house, and we took some home. Woohoo! What can I say — she spoils the family good. :-)
The recipe she used was from one of the finalists on Emeril’s Best Mac ‘n’ Cheese Ever Challenge, Princess Thompson, who described this as — ‘…the right mixture of love and cheese and once you taste you’ll want to Smack Yo Mamma and say, “Why didn’t you ever make macaroni and cheese like this?“‘
It was awesome. I still remember taking my first mouthful. Wow.
Go make ’em before you get a smackin’ from your friends and family! Here’s the recipe:
Princess Thompson’s Smack Yo Mamma Mac and Cheese
- 2 cups of shredded mild cheddar
- 2 cups of shredded Colby jack blend
- 1 cup of medium cheddar
- 2 cups of shredded Velveeta or small box
- 1 box of elbow macaroni or noodle of choice (try cellentani or cavatappi — my kids love the fun shapes)
- 4 eggs
- 3 cups of whole milk
- 1 cup of heavy cream
- 1/2 a stick of butter
- Salt and pepper to taste
Preparation (This recipe is for a 13 x 9 pan at least 3 to 4 inches deep):
- Preheat oven to 350 degrees, spray pan with non stick spray.
- Boil noodles as per directions on box until just undercooked. Quick rinse, shake, drain and put to the side.
- Mix eggs, milk, cream and salt and pepper, whisk until well blended. Pour 1/2 of milk mixture in bottom of the pan. Add a layer of noodles, then add salt and pepper. Take shredded cheese and combine in a bowl, give a quick toss. Top noodles with cheese, mix cheese up a little with noodles and repeat layers. If using box Velveeta, slice pieces over shredded mixture. (Don’t forget salt and pepper on each layer.)
- When you get to top, the last of cheese heavy on top. Take the rest of milk mixture and pour the remaining over the noodles and cheese. Poke holes so milk mixture can get all the way through. Melt butter and pour over mixture. Sprinkle salt and pepper to taste.
- Cover tightly with foil. Bake in oven for 45 minutes. Remove foil and cook 5-10 minutes more until golden. Let stand for at least 10-15 minutes before serving. Always even better the next day.