recipe: my famous mac & cheese

This baked mac and cheese may not be world-famous (yet), but it’s so good that it might as well be! Everyone who tries it falls in love, and it’s quickly becoming a must-have dish in my home. Even Doug’s Robin Sage students, tough guys training to be Green Berets, couldn’t resist going back for seconds and cleaning their plates. Here's how you can make it yourself and impress your family or guests.

Ingredients

Main Ingredients:

• 4 cups dry elbow macaroni

• 3 Tbsp salted butter

• 3 Tbsp all-purpose flour

• 2 cups whole milk

• 3 cups shredded sharp cheddar cheese

• 6 large eggs

• 1/2 tsp salt

For Layering:

• 3 cups shredded sharp cheddar cheese, divided (1 1/2 cups for each layer)

Instructions

Step 1: Prepare the Macaroni

Cook 4 cups of dry elbow macaroni according to the package directions. Drain into a colander and rinse with cold water to stop the cooking process. Set aside.

Step 2: Make the Cheese Sauce

Using the same pot you used to cook the macaroni:

• Melt 3 tablespoons of salted butter over low-medium heat.

• Whisk in 3 tablespoons of all-purpose flour. Cook for about 3 minutes, stirring constantly, to form a roux.

• Gradually whisk in 2 cups of whole milk. Keep stirring over low-medium heat until the mixture begins to thicken. Be patient—rushing this step could cause the milk to curdle.

• Add 3 cups of shredded sharp cheddar cheese to the thickened milk mixture. Stir until the cheese is fully melted and the sauce is smooth.

Step 3: Combine the Sauce and Pasta

Remove the cheese sauce from the heat. Add the cooked macaroni to the pot and stir until all the pasta is well coated with the cheese sauce.

Step 4: Add the Egg Mixture

In a separate bowl, whisk together 6 large eggs and 1/2 teaspoon of salt. Pour the egg mixture into the macaroni and cheese, stirring well to combine. This step adds richness and helps the dish set during baking.

Step 5: Assemble the Dish

• Preheat your oven to 400°F (200°C).

• Grease a 13” x 9” glass casserole dish.

• Spread half of the macaroni and cheese mixture evenly in the dish.

• Sprinkle 1 1/2 cups of shredded sharp cheddar cheese over this layer.

• Add the remaining macaroni and cheese mixture, spreading it evenly.

• Top with the remaining 1 1/2 cups of shredded sharp cheddar cheese.

Step 6: Bake

• Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes.

• Remove the foil and bake for an additional 15-20 minutes, or until the center is set and the top is golden brown.

Step 7: Serve

Let the baked mac and cheese rest for 10 minutes before serving to allow the layers to set. Serve warm, and refrigerate any leftovers.

Notes:

• Use freshly shredded cheese for the best results; pre-shredded cheese often contains anti-caking agents that can affect the sauce’s texture.

• This dish can be made ahead of time and reheated in the oven at 350°F until warmed through.

Get ready to enjoy a crowd-pleaser that’s as comforting as it is irresistible. Whether it’s a casual family dinner or a special gathering, this baked mac and cheese will steal the show!