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Nathan's Mac-n-Cheez

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Recipe

Macaroni and cheese at it's finest!

 

Yield

8 servings

Prep

15 min

Cook

30 min

Ready

45 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 pound pasta, elbow macaroni
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12 ounces evaporated milk
1 can
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1 cup light cream (half&half)
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3 large eggs
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1 stick butter, unsalted
chill in freezer for 15 minutes and then dice
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1 cup sour cream
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1 tablespoon sugar
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1 teaspoon black pepper
to taste
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teaspoon kosher salt
or to taste
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½ pound colby cheese
shredded
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½ pound monterey jack cheese
shredded
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½ pound cheddar cheese
shredded
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1 pound velveeta cheese
use real Velveeta, chill in freezer and dice

Ingredients

Amount Measure Ingredient Features
453.6 g pasta, elbow macaroni
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346.8 ml/g evaporated milk
1 can
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237 ml light cream (half&half)
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3 large eggs
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113 g butter, unsalted
chill in freezer for 15 minutes and then dice
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237 ml sour cream
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15 ml sugar
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5 ml black pepper
to taste
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0.6 ml kosher salt
or to taste
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226.8 g colby cheese
shredded
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226.8 g monterey jack cheese
shredded
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226.8 g cheddar cheese
shredded
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453.6 g velveeta cheese
use real Velveeta, chill in freezer and dice

Directions

Preheat oven to 350℉ (180℃). Cook pasta according to package directions.

In a bowl combine the half and half, evaporated milk, sour cream, eggs, salt, pepper and sugar.

Whisk until thoroughly combined. In a large bowl toss the Colby, Monterrey Jack and Cheddar, reserving enough to cover the dish just before cooking.

Add the remaining cheese (i. e. the Velveeta) and the butter and then fold in the cooked pasta.

Add the wet ingredients and stir to combine.

Transfer to a 9x13 pan (or a disposable half-size steam table pan which does quite nicely).

Sprinkle the reserved cheese on top and bake at 350℉ (180℃) for 30 to 45 minutes, or until the top is lightly browned.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 315g (11.1 oz)
Amount per Serving
Calories 97960% from fat
 % Daily Value *
Total Fat 65g 100%
Saturated Fat 40g 201%
Trans Fat 0g
Cholesterol 267mg 89%
Sodium 1470mg 61%
Total Carbohydrate 19g 19%
Dietary Fiber 2g 8%
Sugars g
Protein 87g
Vitamin A 44% Vitamin C 2%
Calcium 103% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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