Feeds: 6-8
Ingredients:
2 tbsp butter
1 C sour cream
2 C milk
1 tsp dry mustard
.5 tsp salt
1/4 tsp ground black pepper (if you are using a hand held grinder, that's approximately 8-10 turns)
pinch of paprika
400g (yes, that's one full block) cheddar cheese, grated
2.5 C uncooked macaroni pasta
Instructions:
1. Pre-heat oven to 375F
2. Mix milk, sour cream, spices in large bowl until well blended
3. Add in dried pasta and cheese (save half a cup for topping), mixing well
4. Pour mixture into well buttered baking dish. I like to use a ceramic rectangular one
5. Cover top with tinfoil and bake for 30minutes
6. Uncover and lightly stir macaroni with spoon. Top with rest of cheese and continue baking uncovered for another 20-30min until top is starting to brown slightly. Like cheese on pizza.
7. Let cool on counter 15min and serve on it's own or with a side of greens. You will possibly never want to eat KD Mac & Cheese again.
** If you have kids or just hate veggies, this is an easy dish to "hide" veggies in. Want to add half of cup of grated cauliflower? Sure. Finely grated carrot? Why not? Shredded zucchini ? Go wild. The key here is to grate the veggies finely and fry in a little butter to partially cook the veggies (and reduce moisture content) before adding it to the dish to bake. Add in step 3.
Nod to Smitten Kitchen & NYTimes where this recipe originates from.
