• 3 c elbow macaroni (uncooked)
  • 1 c whole milk
  • 1 c heavy cream
  • 2 eggs
  • 2 c sharp cheddar cheese (shredded)
  • 4 oz American Cheese (More of you want your macaroni and cheese to be even creamier)
  • 1 teaspoon garlic powder
  • 1 tsp onion powder
  • ½ tsp each, salt and pepper (to taste)
  • ½ tsp cayenne pepper


Set your oven to 350 degrees F (175 degrees C) and grease or spray your 9x13 baking dish with nonstick cooking spray.

Cook the elbow macaroni according to the directions on the box, but take it out of the pot 2 minutes before the recommended time (for an al dente texture).

Rinse the pasta with cold water after you drain it. Put aside.

Whisk the eggs in a bowl until they get foamy. Then, mix in the milk and heavy cream.

Add the cheeses, reserving 1 cup of sharp cheddar cheese for garnish. Add the cooked pasta and seasonings (garlic powder, onion powder, salt, pepper, and cayenne pepper). Stir to combine.

Place in the baking dish and top with the 1 cup of sharp cheddar cheese you set aside.

For 40 minutes, bake uncovered in the middle of your oven at 350 degrees F (175 degrees C).

Wait 10–15 minutes before serving baked macaroni and cheese. Macaroni and cheese may not look like it will hold together, but it will as it cools.

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