Considering my jeans gave me some fastening challenges this morning and I could barely sit in this seat to type this recipe, I probably shouldn’t be typing this recipe.

But since it’s the holiday season and I want you all to enjoy some good and satisfying food never mind the calories, I’m going to be bad and post it anyways…and start my new campaign…..”No More Box Mac and Cheese in 2014!”

*I’m going on a juicing diet when the holiday season is over*

A bit dramatic I know but I haven’t had box Mac and Cheese in eons, but what I can remember of it is not very impressive, so why eat a box of processed cheese and pasta when you can just make the real thing at home. We’re all grown-ups (I at least pretend to be)….let us rejoice in it!

Homemade Macaroni and Cheese is  so much better and worth the extra work! You really can’t go back to the box once you start making your own mac and cheese at home.

Well at least my little family couldn’t, but my kids are a bunch of cheese snobs, they love all the good stuff ( i.e Percorino, Aged Cheddar, Gruyère, even Bleu D’ Auvergne)  and none of the processed stuff you know American cheese…..no Kraft singles for them.

Now if you prefer american cheese or Velveeta over cheddar than this recipe is not for you, now what you could do is substitute the blocks of cheddar for some blocks of Velveeta, you may need to play with the other measurement a bit.

However if you enjoy food induced comas, a Pre-hypertension reading on the blood pressure monitor, an intense creamy flavor, and the occasional giggly thighs then jump on this homemade mac and cheese wagon…*disclaimer* Once you’re on there’s no getting off!

 You’ll need

1 16 oz box elbow

20 oz about 16 cups shredded

3 cup milk

2 tablespoons butter

3 tablespoons flour

8 oz sour cream

2 eggs

Season salt  or Seasonings of choice

Shred your cheese if it’s not already done.

Pre-Heat oven to 400°

Bring a pot of stock water to a boil.

Cook your pasta just to Al-Dente, you want a firm pasta not overcooked not under cooked I boiled mine for about 7 minutes.

Just make sure you don’t over cook.

It will cook again in the oven.

When pasta is cooked just to Al-Dente pour in colander and wash with cook water.

Set pasta aside.

Now lets make that cheese sauce.

In your pot, melt you butter, on medium high heat!

Mix in flour with whisk whisking and getting away all the clumps.

Slowly pour in half the milk.

Keep stirring….. Mix a bit more until sauce starts to thicken.

Put about 5 cups of cheese in the pot and whisk it into sauce until a melted. Keep stirring….

Turn stove top off.

Taste sauce and season accordingly…i use season salt, but you can use garlic powder, sea salt, pepper whatever you like, just make sure you season it if needed.

Now add the sour cream.

Be careful with this part or you’ll have a hot clumpy mess!

While whisking rapidly, pour you beaten eggs into sauce.

Just keep stirring…….

Pour cooked pasta into the cheese sauce.

Your almost there keep stirring…

Now pour your mac and cheese into a large baking dish.

Top with leftover shredded cheese…

Bake in oven for 12 minutes and Wala!

Your friends and family should thank me later… Let me know how it turns out in the comment section and if you have any questions feel free to ask away! Please don’t forget…practice makes perfect you may not get it right the first time just tweak-it next time, you will eventually master it I promise!

16 oz elbow macaroni

4 Slices of thick cut smoked bacon

½ chopped vadalia onion

1 small green pepper chopped

3 Tablespoons Butter

3 garlic cloves pressed

8 oz sharp cheddar cheese

4 oz shredded Gruyere 

1 cup parmesan cheese

2 cups milk

2 cups heavy whipping cream

Cayenne Pepper

Salt

Now just……

Cook pasta to al-dente. Chop bacon slices into small bits and cook until fat is rendered and bacon is crispy, add your chopped onion and pepper, let them sweat out and get tender

Next add pressed garlic and let that cook and get mixed in with the other onions and peppers.

Now add butter and when it is done melting.

Add heavy cream and milk. Let that warm up while constantly mixing, now add your cheese (leave a little to the side to top the macaroni before popping it in oven) slowly mix your cheese in until it’s melted.

In small bowl whisk together the sour cream and egg yolks, add to cheese mix, and stir in. Salt to taste and instead of black pepper we’re using  cayenne pepper, a good rounded teaspoon.

Pour elbow pasta in baking dish and pour cheese over top mix everything in well top with remaining shredded cheese and bake in oven for about 30 minutes or until cheesy top starts to brown.

These little treats make great use of leftover mac and cheese, which we rarely have but if you do I promise you won’t be disappointed with this recipe. My kids absolutely adore them, and the adults enjoy them just as much. They are bite sized which makes them fun and mess free, perfect for serving at a small party. I use Cheezit crackers for the dredge, which adds even more cheddar flavor and a delightful crunch. 

 Leftover Mac and cheese (Click here for Mac and Cheese Recipe)

2 Cup Cheezit crackers

2 Cup all purpose flour

½ Tablespoon garlic powder

2 eggs

1/3 Milk

Cooking oil

It’s best if your mac and cheese has been sitting in the fridge over night. Just easier to work with that way. Take a small ping-pong ball size of the cold mac and cheese and start forming little balls. Place on so wax paper and place in the freezer until frozen about 30 minutes, leave them until you are ready to cook.

To prepare your crunchy outside, using a food processor, put your crackers, flour and garlic powder in and pulse until it reaches a breadcrumbs like consistency.

To prepare your egg wash…..whisk egg, milk add salt and pepper.

Heat oil, make sure oil is hot! The cold macaroni balls will cool it down.

Take your frozen macaroni balls, dip in egg wash, then dredge in cracker flour mix and carefully put in hot oil. Repeat with the rest of the balls. Let cook in the hot oil for 5 minutes. Remove from oil and drain on paper towel lined plate.

If you like mac and cheese you will love these little delightful treats. I would love to hear from you tell me what you think of this recipe! Let me know how it goes!