89% would make again
Momma’s Deep-Dish Mac ‘N’ Cheese
featured in Who Has The Best Family Mac 'N' Cheese Recipe?
My momma makes the best (and easiest!) deep-dish macaroni and cheese. It’s like a baked mac ‘n’ cheese pie with a combination of smoked Gouda, pepper Jack, mozzarella, cottage cheese, and more. It’s one of our family’s favorite dishes and a holiday must-have.
Tasty Team
Total Time
1 hr 5 min
1 hr 5 min
Prep Time
15 minutes
15 min
Cook Time
50 minutes
50 min
Total Time
1 hr 5 min
1 hr 5 min
Prep Time
15 minutes
15 min
Cook Time
50 minutes
50 min
Ingredients
for 10 servings
- 3 tablespoons unsalted butter, plus more for greasing
- 1 teaspoon kosher salt, plus more for boiling
- 16 oz large elbow macaroni (450 g)
- 1 cup sour cream (240 g)
- 1 cup cottage cheese (125 g)
- 2 cups shredded sharp cheddar cheese (200 g), divided
- 1 cup shredded smoked gouda cheese (100 g), divided
- 1 cup shredded pepper jack cheese (100 g), divided
- 1 cup shredded whole-milk mozzarella cheese (100 g), divided
- 1 can cheese sauce, or cream of mushroom soup
- ½ cup evaporated milk (120 g)
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne
- 2 large eggs, beaten
Nutrition Info
- Calories 587
- Fat 33g
- Carbs 43g
- Fiber 1g
- Sugar 6g
- Protein 28g
Estimated values based on one serving size.
Preparation
- 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
Ingredients
for 10 servings
- 3 tablespoons unsalted butter, plus more for greasing
- 1 teaspoon kosher salt, plus more for boiling
- 16 oz large elbow macaroni (450 g)
- 1 cup sour cream (240 g)
- 1 cup cottage cheese (125 g)
- 2 cups shredded sharp cheddar cheese (200 g), divided
- 1 cup shredded smoked gouda cheese (100 g), divided
- 1 cup shredded pepper jack cheese (100 g), divided
- 1 cup shredded whole-milk mozzarella cheese (100 g), divided
- 1 can cheese sauce, or cream of mushroom soup
- ½ cup evaporated milk (120 g)
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne
- 2 large eggs, beaten
Nutrition Info
- Calories 587
- Fat 33g
- Carbs 43g
- Fiber 1g
- Sugar 6g
- Protein 28g
Estimated values based on one serving size.
Preparation
- 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
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