Penzey's Baked Macaroni and Cheese

By aamundson

Ingredients

• 2 c dry elbow macaroni (4 c cooked)
• 1/2 c grated cheddar cheese
• 1/2 c grated provolone
• 1/2 c grated muenster
• 1/2 c grated smoked gouda
• 1 Tbsp chives
• 1 1/3 c french-fried onions, divided
• 1/2 c sour cream
• 4 Tbsp butter, softened
• 3 eggs
• 1/2 tsp salt
• 1/2 tsp Penzey's freshly ground pepper
• 1 c heavy cream (half & half or whole milk work)

Details

Servings 10
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 350 degrees. In a large pot, bring water for the pasta to a boil. Cook the macaroni until al dente, about 10 minutes. Drain well. Put the hot pasta in a large bowl and add all the cheese, chives and 1/2 of the fried onions. In a separate, meduim bowl, using a whisk, combine the sour cream, butter, eggs, salt, pepper and heavy cream and mix well. Add to the macaroni mixture. Spray a casserole dish with nonstick cooking spray and pour the macaroni mixture into the dish. Bake at 350 degrees for 30-45 minutes or until golden brown. Top with additional cheese (if desired) and the remainder of the fried onions for the final 5 minutes of cooking time and serve.

Nutritional info: Servings - 10; serving size 1 cup; calories 370; calories from fat 210; total fat 23g; cholesterol 105mg; sodium 510mg; carbohydrate 28g; dietary fiber 1g; sugars 2g; protein 14g.