Linda’s Macaroni and Cheese Recipe

Linda’s Macaroni and Cheese is my own personal recipe that I created that is a wonderful creamy macaroni dish with just a slight kick. I know you will love the combination of different cheeses used in this dish.

I served my Linda’s Macaroni and Cheese during a wine bottling at our vineyard. It was a definite crowd pleaser! A wine bottling is when you remove your wine, after a year of fermentation, from the barrels and place it in bottles. You get to put the wine into bottles, cork it up, and then place a label on the bottles. We usually invite our friends to help us do the bottling and then make a party of it. Of course, we also drink wine!

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Linda's Macaroni and Cheese

 

Linda's Macaroni and Cheese Recipe:
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
Course: Main Course
Cuisine: American
Keyword: Linda's Macaroni and Cheese Recipe
Servings: 4 servings
Ingredients
  • 16 ounces macaroni pasta
  • 8 tablespoons butter
  • 1 cup sharp cheddar cheese, freshly grated
  • 1 cup Parmesan Cheese (Parmigiano-Reggiano), freshly grated
  • 1/2 cup Gouda cheese, grated (optional)
  • 2 cups whole milk
  • 1 cup sour cream
  • 2 teaspoons Dijon mustard
  • 1 teaspoon coarse salt or sea salt
  • Black pepper, freshly grated
  • Tabasco Sauce or hot pepper sauce to taste
  • 2 eggs, lightly beaten
  • 1/2 cup bread crumbs, for topping
  • 1/4 cup Parmesan Cheese (Parmigiano-Reggiano) for topping
Instructions
  1. Cook pasta according to package directions; drain and return to pan to keep warm.  Learn How To Cook Pasta Properly.

  2. In a small saucepan over low heat, melt butter; remove from heat and set aside.  When pasta is done cooking and is drained, stir butter into the pasta; set aside.

  3. In a large bowl, combine grated cheddar cheese, Parmigiano-Reggiano cheese, and gouda cheese; set aside.

  4. In a medium-size sauce pan over low heat, heat milk and sour cream.  Add all the combined grated cheeses; stir and let the cheeses melt.  After cheese has melted, add Dijon mustard, salt, pepper, and Tabasco sauce; stir to combine.  Remove from heat. With a whisk, stir in the beaten eggs.

  5. In a large casserole dish or cast-iron Dutch oven, combine cheese sauce with the cooked pasta.  The macaroni should be soupy at this point, as it will absorb a large amount of sauce as it bakes.  The dish can be covered and refrigerated for up to 3 days at this point.

  6. In a small bowl, combine bread crumbs and the 1/4 cup Parmigiano-Reggiano cheese.

  7. To cook, preheat oven to 350 degrees F.  Top the dish with bread crumbs/cheese combination.  Place on a baking sheet and bake approximately 25 minutes (longer if refrigerated) until hot.  To give a browned and bubbly finish, place the dish under the broiler approximately 3 minutes or until the top is golden and bubbly.  Remove from oven and serve immediately.

  8. Makes 4 servings.

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