The Best Homemade Mac 'N Cheese You'll Ever Eat!
Best Homemade Mac and Cheese
1 med block of Sharp Chedder Cheese
1 med block of Medium Chedder Cheese
1 med block of Mild Cheese
4-6 medium eggs
2 cups Milk
8 Tablespoons Hotsauce
4 Tablespoons grated black pepper
1-2 Tablespoons seasalt
1 pint of Sour Cream
1 pint of Ricotta or Cottage Cheese
2-3 sticks of salted butter
1-2 pounds of Macaroni (uncooked, boxed)
Cook macaroni in Medium or Large pan. Cover with water and add a couple pinches of salt, (salt speeds boiling time).
Once mararoni is cooked, drain with colander strainer. Rinse with lukewarm water, set aside.
In Medium or Large Casserole dish, cover the entire bottom with a layer of cooked Marcaroni.
In mixing bowl, mix eggs, salt and pepper, hot sauce, and milk. You be the judge of how much eggs and milk to use. Whip eggs and milk with other ingredients thoroughly.
Grate all cheese and mix throughly in seperate bowl. Or, you can buy your cheese already grated. You can use whatever cheese blends you like, but, make sure to add some sharp cheese, it adds a level of taste and flavor.
Pour egg mix and saturate first layer of macaroni well, but, don't over do it!
Then, add mixed cheeses, and spoon on dollops of sour cream, and or, ricotta/cottage cheese on top. Not too much. Spread with a smooth butter knife and then put butter pieces on top. (About half a stick or a little less).
Do this two more times. Make sure your dish is deep enough for layering not to spill over.
The top layer, sprinkle some cheese on top.
Put in oven at 350-375 degrees. Place a cookie sheet under dish in case of spillage.
Cook for 1 hour. You be the judge if you need to remove a little sooner, or a little later.
Just don't burn the dish!
Remove, let cool for 15-20 minutes.
Some of the best homemade Mac 'n Cheese you and your family and friends will ever have.
Serves 5-12 or more