The 31 Day Blog Challenge: Day 27


My Favorite Recipe

Well I don’t think I’ve yet shared this so here’s my most eye-closing “mmmm!” dish in my world that I make…now only happening once a year with it’s tremendously high fat content!! And in honestly…it’s not worth it cutting corners on fat. So this is one that vegans just can’t enjoy the same – my reentry back into the land of dairy meant I could once again enjoy this heaven 🙂

Aimee’s Kick-Ass Mac & Cheese

  • 1 lb elbow macaroni (note: if you use gluten free version, do NOT use rice, use the kind that’s the corn/quinoa flour blend, it holds up – and tastes! – much better)
  • 1 T oil
  • 1 stick + 1 T butter, melted (keep two measures divided)
  • 1 pint cream or half & half
  • 2 eggs, beaten
  • 1/4 t salt
  • 1/4 t dry mustard
  • 1/8 t pepper
  • 1/3 cup melba toast, crushed
  • 20 scallions sliced
  • 1/4 t cayenne
  • 2 c sharp cheddar, shredded
  • 5 oz goat cheese (one of those little log things)
  • 5 or 6 cheeses of your choice – This is where the fun comes in at the cheese section where you can try fun styles in small batches while you chop it up!  I like to mix textures/styles/milks, with my standards usually being:
    • 1/2 cup gruyere, cubed
    • 1/2 cup muenster, cubed
    • 1/2 cup white cheddar, cubed
    • 1 cup Swiss, cubed
    • 1/2 cup asiago, grated
    • + one new cheese never tried before !

Preheat to 350. Butter a casserole dish or a big deep baking dish depending how much cheese you use and how deep you want it (I like deep dish mac!).

Boil a pot of water with salt, adding oil and pasta; cook 7 minutes. Drain and return to pot. Add stick of melted butter and stir well.

In medium bowl, toss all cheeses together. In a large bowl, combine half & half, eggs, scallions and dry mustard. Stir in 3/4 of the cheese. Add salt, pepper and cayenne, stirring well. Transfer to the casserole dish and sprinkle with the rest of the cheese. Dot with the remaining 1 T melted butter and sprinkle with melba toast on top.

Bake 35 minutes or until bubbling around the edges and just turning golden.

Best served with collard greens and sweet potato pie and a whole lotta love!


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