Homemade Macaroni & Cheese
My Homemade Macaroni & Cheese is a staple around our house for the holidays.
One of my family’s favorite side dishes for any holiday has always been my Homemade Macaroni & Cheese. In fact this recipe gets made several times throughout the year for various holidays, like Thanksgiving, Easter and Fourth of July. Occasionally, I will make it for Christmas but only if we are having Honey Baked Ham.The other great thing about this recipe is that you can make it a gluten free option just by your choice of noodles that you use. We are very lucky to not have many gluten issues in our family, but if you do you can always substitute in a gluten free pasta option. It you are lactose intolerant you may be able to exchange out the cheese for nut cheese options, use lactose free yogurts in place of the sour cream, and Lactaid cottage cheese.
Homemade Macaroni & Cheese
- Stock Pot
- Large Mixing Bowl
- 13 x 9 Baking Dish
- 1 cup Elbow Macaroni uncooked, you will need to pre boil your pasta first
- 6 cup Extra Sharp Cheddar Cheese shredded, reserve 2 cups for topping (Tillamook farmhouse style is perfect)
- 1 Egg
- 8 oz Sour Cream
- 16 oz Cottage Cheese
- 1 tsp Seasoned Salt Penzy's Seasoned Salt
- 1 tsp Black Pepper
- 2 tbsp Half & Half
- Pre cook your elbow macaroni noodles
- Crack egg and whisk in a bowl with salt, pepper and half & half
- Combine sour cream, cottage cheese, egg mixture and 4 cups of cheese in baking dish
- Stir in macaroni noodles and top with remaining cheese
- Bake at 350 degrees for 45 minute to an hour
This recipe has had several renditions: from adding crushed Cheetos, Panko, or Ritz Crackers on top. When my nephews were little boys they absolutely loved that I made it with the crushed Cheetos on top and could eat there weight in the stuff. I honestly think it was because it had crushed up junk food on top which made it even more appealing.
Then there is my smoked grilling variety where I stir in fresh jalapeños, smoked paprika and Jack Cheese and top with French Fried Jalapeños and smoke on the Green Egg. I have even done a 5 cheese version which is perfect after the holidays to use up my leftover cheeses from the holiday Charcuterie board. I found that the best flavor combinations were Sharp Cheddar, Colby Jack, Parmesan, Swiss and Goat cheese. The recipes stays the same, you just need to keep the amount of cheese the same even if you have other varieties. Which ever variety you choose, I know you will love this rich and creamy side dish just as much as my family does. This also pairs nicely as a side with my Mama’s Homemade Meatloaf Recipe, which is makes a great Sunday dinner especially with a side of green beans.