Ingredients
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4 tablespoons butter, divided
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2 cups whole milk, or as needed
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3 tablespoons all-purpose flour
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24 ounces extra-sharp yellow Cheddar cheese, cubed
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16 ounces sharp Cheddar cheese, cubed
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2 pounds elbow macaroni
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2 large eggs, beaten
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salt and freshly ground black pepper to taste
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2 pounds shredded sharp Cheddar cheese
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1/2 cup seasoned breadcrumbs (optional)
Directions
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Preheat the oven to 350 degrees F. Grease a large casserole dish.
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Melt 2 tablespoons butter in a saucepan over medium heat. Add milk, bring to a simmer, then reduce heat to low. Mix flour with 2 to 3 tablespoons water until smooth. Add flour mixture to the saucepan, stirring constantly, and cook until sauce thickens. Add cubed extra-sharp Cheddar and cubed sharp Cheddar cheese, stirring until cheese melts. Remove from heat.
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Meanwhile, bring a large pot of salted water to a boil, and cook elbow macaroni until al dente (tender with a bite), about 8 minutes, or according to package instructions. Drain and set aside.
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Melt remaining 2 tablespoons butter in a microwave-safe bowl on High, about 10 seconds. In a large bowl, combine elbow macaroni, melted butter, and eggs. Stir in cheese sauce; adding a little more milk if the sauce seems too thick. Season with salt and pepper.
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Pour macaroni and cheese into the prepared casserole dish. Top with shredded cheese and seasoned breadcrumbs.
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Bake in the preheated oven until golden-brown and bubbling, 35 to 45 minutes.
Cook’s Note
For Shrimp Mac & Cheese:
Slice 1 pound cleaned shrimp down the middle lengthwise. Melt 1 to 2 tablespoons butter in a skillet over medium-heat, and cook and stir shrimp just until they show a little pink color. Season with salt and pepper. Stir shrimp into the unbaked mac and cheese, reserving a few sauteed shrimp to garnish the top.
Nutrition Facts (per serving)
| 891 | Calories |
| 64g | Fat |
| 31g | Carbs |
| 47g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 891 | |
| % Daily Value * | |
| Total Fat 64g | 82% |
| Saturated Fat 36g | 181% |
| Cholesterol 214mg | 71% |
| Sodium 1186mg | 52% |
| Total Carbohydrate 31g | 11% |
| Dietary Fiber 1g | 5% |
| Total Sugars 3g | |
| Protein 47g | 95% |
| Vitamin C 0mg | 0% |
| Calcium 1266mg | 97% |
| Iron 1mg | 8% |
| Potassium 231mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
