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Millie Peartree's Macaroni and Cheese

Macaroni and Cheese

byMillie Peartree
Total 1 hour and 5 minutes (includes cooling time)
Active 25 mins
Makes 8 servings
Do you like happiness? If you don’t, then this recipe isn’t for you. But if you do, then let’s make my macaroni and cheese together. This is the dish that put me on the map. It’s the one everyone talks about and the one that every person who comes over for dinner begs me to make. And the beauty is, it’s so simple. You’ll have friends begging you for this recipe.
TIP: Make sure to completely cool the macaroni noodles, so the eggs don’t curdle when you add them.
  • 1 1/2 teaspoons kosher salt, plus more as needed
  • 1 pound elbow macaroni
  • 4 cups shredded extra sharp Cheddar cheese
  • 2 cups shredded Colby Jack cheese
  • 1 cup shredded Gouda cheese
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 1/2 teaspoon paprika
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs
  • 2 cups half-and-half
    1. Preheat the oven to 350°F.
    2. Bring a large pot of generously salted water to a boil.
    3. Add the macaroni and cook to al dente according to the package instructions, 8 to 9 minutes. Drain into a colander and thoroughly and rinse under cold water to stop the cooking process. Set aside in the colander. Be sure to cool your pasta completely.
    4. In a large bowl, mix the Cheddar, Colby Jack, and Gouda together. Set aside.
    5. Return your cooked macaroni back to the large pot, then add the melted butter, paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and stir until combined. Taste your pasta and adjust any seasonings to your preference. Then add the eggs and stir to combine.
    6. Add one-quarter of the cheese mixture to the macaroni mixture and stir to combine.
    7. Transfer half of the macaroni mixture to a 9 x 13-inch broiler-safe baking dish in an even layer. Sprinkle with one-third of the remaining cheese mixture.
    8. Layer the remaining macaroni on top of the cheese, then top with half of the remaining cheese mixture. Pour the half-and-half on top of the layered pasta. Cover with foil, place in the middle rack of the oven, and bake for 30 minutes.
    9. Carefully remove and discard the foil. Preheat the broiler to high.
    10. Top the macaroni mixture with the remaining cheese mixture and broil uncovered until golden brown and crispy, 2 to 3 minutes.
    11. Allow to cool and set fully before serving, 10 to 15 minutes. This will solidify the cheese, macaroni, and layers, so everything is bound and the cheese and sauce don't ooze out.