By Squirrely @SpringV82
Ingredients (Serves 8–10 as a side)
8 oz (about 2 cups uncooked) elbow macaroni
6 large eggs
2½ cups buttermilk (full-fat preferred for best results)
½ cup (1 stick) unsalted butter, melted
3½ cups shredded sharp cheddar cheese (divided; freshly shredded melts best)
2 cups of EITHER Gouda or Colby Jack
Salt and black pepper to taste (about 1 tsp salt total)
½ tsp garlic powder and onion powder
½ tsp smoked paprika
¼ tsp cayenne or black pepper
Crispy bacon bits, diced ham, or breadcrumbs/parmesan on top for crunch. Pick your favorite or do them all.
Directions
1. Preheat oven to 350°F (175°C)
2. Lightly grease a 9×13-inch baking dish with butter or cooking spray
3. Cook the pasta: Boil macaroni in salted water according to package directions until just al dente (slightly firm). Drain well (do not rinse) and set aside.
4. Make the custard base: In a large bowl, whisk the eggs and buttermilk together until smooth. Stir in the melted butter,
5. Add 3 cups of the shredded cheese (reserve some for topping) and seasonings. Mix until the cheese is well distributed.
5. Combine: Add the drained macaroni to the bowl and stir gently to coat every noodle evenly.
6. Assemble and bake: Pour the mixture into the prepared baking dish. Sprinkle the remaining cheese (and optional breadcrumbs or toppings) evenly on top.
7. Bake uncovered for 45–50 minutes, until the edges are bubbly, the center is set, and the top is golden brown. If it browns too quickly, loosely cover with foil for the last 10–15 minutes.
8.. Rest and serve: Let it rest for 10–15 minutes before serving. It will firm up slightly but stay creamy.
*Cheese matters: Sharp or extra-sharp cheddar gives the best flavor. Mix in gouda or Colby for creaminess. *Buttermilk: Provides tang and helps create the custardy texture. If it’s very thick, thin slightly with a splash of milk.
*Warning – people will become addicted and request you to make it a lot! Share at your own risk
