Mac and Cheese with Egg
This recipe for Mac and Cheese with Egg boosts your meal's protein, nutrition, and flavor. Plus, it's delicious!
Ingredients
- 16 ounces elbow macaroni
- 1/4 cup unsalted butter softened
- 4 cups sharp cheddar cheese shredded
- 2 cups whole milk
- 2 large eggs lightly beaten
- 1/2 cup sour cream
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Kosher salt to taste
- Black pepper to taste
- 2 cups Monterey Jack cheese shredded
- 2 cups Cheddar Jack cheese shredded
Instructions
- Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish.
- Cook the elbow macaroni in a large pot of boiling salted water until just al dente, about 7 minutes. Drain well.
- In a large bowl, mix the hot macaroni with 3 cups of the shredded sharp cheddar cheese and the softened butter until the cheese starts to melt.
- In a separate bowl, whisk together the milk, eggs, sour cream, garlic powder, onion powder, salt and pepper.
- Pour the milk mixture over the macaroni and cheese, then add the Cheddar Jack and Monterey Jack cheeses. Stir to combine everything evenly.
- Transfer the macaroni mixture to the prepared baking dish. Sprinkle the remaining 1 cup of sharp cheddar cheese on top.
- Bake in the preheated oven for 30 minutes, or until the cheese is bubbly and the top is starting to get a golden-brown crust.
- Let the macaroni and cheese sit for 5 minutes before serving to allow it to set slightly for easier serving.
Nutrition
Calories: 529kcalCarbohydrates: 32gProtein: 25gFat: 33gSaturated Fat: 19gSodium: 514mgFiber: 1g
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