Steps
1
Preheat the oven to 450°.
2
Add the fat to Dutch oven pot over medium heat until melted and add in the shallots, peppers, and garlic and cook until good and soft about 5-7 minutes.
3
Next, stir in the cream and water and bring to a simmer (or in the flour until completely combined and add in the milk and bring to a boil over high heat.)
4
Once the cream mixture has simmered for about 5 minutes, (or Once the milk becomes thick,) stir in 1 cup each of each cheese, totaling 3 cups of shredded cheese and whisk until smooth.
5
Turn the heat down to low and finish with salt and pepper. Keep warm.
6
In the meantime, boil the noodles in a large pot of boiling salted water until slightly crunchy or al dente. Save water!
7
Drain the noodles and transfer them to the pot of cheese sauce and mix thoroughly along with the egg and meat. Adjust the seasonings with salt and pepper if need be.
8
Transfer the macaroni and cheese to a 9 x 9 casserole dish and sprinkle on the remaining 1-1/2 cup of the shredded cheese.
9
Bake in the oven at 450° for 10-15 minutes or until the cheese is lightly browned.
Nutrition Facts
Per serving836 calories
Calories from
- Protein 16%
- Carbs 27%
- Fat 57%
-
Fat High 52 g 80%
-
Saturated Fat High 30 g 150%
-
Carbohydrates 55 g 18%
-
Fiber 3 g 12%
-
Sugar High 11 g 22%
-
Protein High 34 g 68%
-
Cholesterol High 183 mg 61%
-
Sodium High 1,039 mg 43%
% Daily Value is based on a 2,000 calorie diet. Servings isn't set, so the recipe counts as 4.
Notes
Based on <https://www.billyparisi.com/baked-homemade-macaroni-and-cheese-recipe/#recipe>
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