Mac and cheese in a thick creamy sauce

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 6

Make mac 'n' cheese with a thick, rich, and velvety cheese sauce. The sauce includes unsweetened condensed milk, eggs, and grated Havarti and Colby Jack cheeses. Everything is simmered with a pinch of nutmeg, which adds a wonderful creaminess, and then mixed with sour cream and cooked pasta shells. Thanks to their shell shape, you can be sure to enjoy a generous amount of creamy sauce with every spoonful. The perfect dish for a hearty and delicious breakfast.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

220 g of pasta shells
1 cup unsweetened condensed milk
2 large eggs
2 tbsp. grated havarti cheese (about 170 g)
1.5 tbsp. grated colby jack cheese (about 110 g)
A pinch of grated nutmeg
1/4 cup sour cream

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pasta, concentrated milk, eggs, sour cream, nutmeg, American cheese, Havarti cheese

Cooking the dish according to the recipe:

Bring a large saucepan of salted water to a boil. Add the shells and cook according to package directions. Set aside 0.5 cups of the pasta cooking water and discard the rest.
In a large saucepan over medium heat, heat the unsweetened condensed milk, eggs, Havarti, Colby Jack, 1/2 teaspoon salt, and nutmeg. Cook, stirring constantly, until the sauce is thick and smooth, about 8 minutes. Remove the saucepan from the heat.

Add the pasta and sour cream to the sauce; stir to coat all the shells, then let sit for 5 minutes to thicken slightly. Add the pasta water if necessary if the sauce is too thick.

Categories:

recipe / Comfort food / Breakfast / Main courses / Side dishes / Pasta / Food Network - recipes / American cuisine

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