Bake-and-Slice Macaroni and Cheese

Recipe courtesy of Food Network Magazine

Bake-and-Slice Macaroni and Cheese

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon unsalted butter, plus more for the dish

  • Kosher salt

  • 8

    ounces elbow macaroni

  • 2

    cups half-and-half

  • 3

    large eggs

  • ½

    teaspoon paprika

  • Freshly ground pepper

  • 2

    cups grated cheddar cheese (about 6 ounces)

  • 1

    cup grated muenster cheese (about 3 ounces)

  • 1

    cup grated provolone cheese (about 3 ounces)

  • ½

    cup finely chopped whole-milk mozzarella cheese (about 2 ounces)

Directions

Preheat the oven to 350 degrees F. Butter a shallow 2-quart baking dish; set aside. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Drain and transfer to a medium bowl; add the butter and toss until melted. Whisk the half-and-half, eggs, paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl until smooth. Add the pasta, 1 1/2 cups cheddar, the muenster, provolone and mozzarella; toss. Transfer the pasta mixture to the prepared baking dish and sprinkle with the remaining 1/2 cup cheddar. Bake until bubbling around the edges and no longer jiggly, 30 to 35 minutes. Let cool about 30 minutes before slicing.


Nutrition

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