Being a single mom of a toddler, naturally I want to feed my kid the best foods I can. Unfortunately, the things he wants to eat aren’t always the healthiness or best for him. One of his favorite foods is Mac & Cheese. Boxed Mac & Cheese totally grosses me out, with all the preservatives and chemicals, it’s just not natural. I came up with this recipe as a more homely approach to the boxed Mac & Cheese and he loves it!
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395 per serving
- 1/2 pounds elbow macarioni
- 3 tablespoons butter
- 1 cup half and half
- 1 cup whole milk
- 1/2 teaspoons paprika
- 3 tablespoons sour cream
- 1 egg
- 12 ounces sharp cheddar cheese
- 6 ounces shredded mozzarella cheese
- 1 teaspoons salt
- 1 teaspoons badia adobo seasoning
- 1 teaspoons fresh cracked black pepper
Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente. Al dente is usually achieved at the 8-10min mark. Drain water from the pot and return pasta to a low flame. Stir in butter, half & half and whole milk. Beat your egg in a separate bowl and temper into mixture. Stir in mozzarella cheese, sour cream and 3/4 of the cheddar cheese. When cheeses are well combined, fold in your fresh black pepper, paprika and adobo seasoning salt. Butter a few ramekins or a casserole dish and pour your mixture in. Top with the remaining cheese. Place in the oven for 20mins, then place under the broiler for 10min to achieve a crunchy top.