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If you love our mac and cheese recipe, we’ve got great news for you. We recently shared the recipe with the AJC and now it’s available to all! The recipe we originally shared was for our larger feast portion we created for our Thanksgiving to-go meals. The AJC reduced it a bit to offer a smaller size (that feeds 8) suitable for a gathering at home. Here it is.
1 (16-oz) box dry elbow macaroni 3/4 cup heavy cream 2 eggs 3/4 cup sour cream 1 1/2 tsp. salt 1 1/2 tsp. pepper 3/4 tsp. granulated sugar 1/4 tsp. dry mustard 3 cups shredded sharp cheddar and Monterey Jack blend, divided
Preheat oven to 350 degrees. Lightly grease a 9×9-inch baking dish.
Cook elbow macaroni according to package directions. Do not overcook. Drain and reserve.
In a large bowl, whisk together heavy cream and eggs. Add sour cream, salt, pepper, sugar and dry mustard and whisk thoroughly to combine. Stir in cooked macaroni and 2 cups cheese. Mix thoroughly, then pour into prepared baking dish. Top with remaining cup of cheese and bake 25 to 30 minutes or until golden.
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