MOMMA'S DEEP-DISH MAC 'N' CHEESE RECIPE BY TASTY

Momma's Deep-Dish Mac 'N' Cheese Recipe by Tasty image

Provided by Matt Ciampa

Categories Dinner

Time 1h5m

Yield 10 servings

Number Of Ingredients 16

3 tablespoons unsalted butter, plus more for greasing
1 teaspoon kosher salt, plus more for boiling
16 oz large elbow macaroni
1 cup sour cream
1 cup cottage cheese
2 cups shredded sharp cheddar cheese, divided
1 cup shredded smoked gouda cheese, divided
1 cup shredded pepper jack cheese, divided
1 cup shredded whole-milk mozzarella cheese, divided
1 can cheese sauce, or cream of mushroom soup
½ cup evaporated milk
½ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon cayenne
2 large eggs, beaten

Steps:

Preheat the oven to 325°F (160°C). Grease a 7 x 11-inch (17 x 27 cm) baking dish with butter.
Bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions until al dente, then drain and return to the warm pot.
Add butter to the macaroni and stir until melted and the noodles are well coated.
In a large bowl, stir together the sour cream, cottage cheese, 1 cup cheddar, ½ cup Gouda, ½ cup pepper Jack, ½ cup mozzarella, the cheese sauce, evaporated milk, salt, black pepper, garlic powder, onion powder, and cayenne until well combined.
Add the sauce to the pot with noodles and mix until fully coated. Season with more salt and black pepper to taste. Stir the eggs until well incorporated.
Pour the macaroni into the prepared baking dish and smooth in an even layer.
In a medium bowl, toss together the remaining 1 cup cheddar, ½ cup Gouda, ½ cup pepper Jack, and ½ cup mozzarella cheese. Sprinkle the cheese mixture evenly over the noodles.
Cover the baking dish with foil. Bake for 30 minutes.
Increase the oven temperature to 425°F (220°C). Remove the foil and bake for another 10 minutes, until the cheese is golden brown. Let cool slightly before serving.
Enjoy!
RECIPE BY: Meiko Temple