Creamy Mac & Cheese

This is me, doing my happy dance! Like I said before, one of my weaknesses is a good macaroni and cheese. I've made Paula Deen's version before, but after a scoff at the method (you know who you are!), I decided to change it up a bit:

4 1/2 cups shredded sharp cheddar
2 cups shredded white Vermont Cheddar
1 cup shredded cream Havarti
1 cup sour cream
3 Tbsp unsalted butter
3 Tbsp flour
3 eggs, whisked
2 cups milk
1 cup beer (Please no cheep beer. You'll thank me later.)
1 Tbsp dried mustard
Salt and white pepper to taste
2 boxes of elbow macaroni pasta
1 cup panko bread crumbs

Start the pasta boiling. Meanwhile, melt the butter in a large sauce pan. Once melted, add the flour and cook for 2-3 minutes, but do not brown. The lighter the better. Add in the milk and heat for another 5 minutes or so, or until thickened. If it gets too thick, add a touch more milk. Slowly add the cheeses in (less the 1/2 cup of cheddar), about a cup worth at a time, then the beer, then the mustard, then the sour cream, then the eggs (remember to temper!),  then the salt and pepper. Once the pasta is al dente, drain and pour into a large deep baking dish. Allow the cheese to cook for another 5 minutes or so, then pour over the pasta and combine well. Resist the temptation if you can. It is quite hot right now... Voice of experience... Bake in a 350f oven for about 30 minutes, stirring occasionally, or until some of the macaroni begin to brown. Top with the remaining cheddar then panko, and bake for a few more minutes to brown the bread crumbs. Remove and cool for 5-10 minutes, and serve! Hope you enjoy!! I know we did!!



Mount Cheese

Cheesey Goodness

Let the Baking Begin!



All Done!