Preheat oven to 350°F. Butter a 13×9-inch baking dish; set aside.
In a large pot of water, cook the macaroni according to package directions; drain. Return the macaroni to the pot. Add the cheeses to the hot macaroni and stir well; spread in the prepared dish.
In a medium bowl, whisk together the 1/4 cup butter, the half-and-half, eggs, sour cream, salt, cayenne pepper (if using), and black pepper. Pour over the macaroni. Bake, uncovered, for 40 to 45 minutes or until golden brown and bubbling. Let stand for 10 minutes before serving.
You want equal amounts of butter and flour by weight. This is key. Throw in too much flour, and sure the sauce might get thick, but it also might taste floury and be lumpy. Even if you get the roux right, use too much or reduce your sauce down too far, and the macaroni and cheese will turn out dry.
Add 1 tablespoon of milk per cup of mac and cheese and mix to incorprate as much as possible. *If you'd like to add more creaminess and flavor, substitute half-and-half or cream.
But if you like a casserole texture, the eggs would help hold it together. I have before, yes. It gives it more of a baked casserole taste/texture, which I really like. Yes, I have used a recipe that called for eggs in the mac & cheese.
Dry, crumbly cheeses like feta or cotija are not ideal. With their high moisture levels, they don't melt properly and will leave you with clumps of cheese instead of a smooth sauce.
Can you put too much cheese in mac and cheese? Yes, adding more cheese than a recipe calls for will not improve the dish. Too much cheese will result in a dish that is heavy and greasy.
What Is the Best Cheese for Mac and Cheese? Sharp cheddar is the overwhelming popular choice, but for extra-creamy results, we think medium cheddar is even better. Other delicious options include Gruyère, smoked Gouda, and Monterey Jack.
“After your mac and cheese is done, it's tempting to dig right into it,” said Menapace. However, the chef recommended at least 10 to 15 minutes of resting time after the dish is removed from the oven. “This will allow the sauce to set back up around the noodles. Otherwise, it'll just be runny and ripping hot."
The pasta should be slightly submerged in sauce when in its baking dish, but once your mac and cheese emerges from the oven the macaroni should be nicely coated with sauce, rather than dry.
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Difficulty: Easy
Prep time: 15 minutes
Cook time: 60 minutes
Servings: 8
