In another saucepan melt the butter over a medium heat, whisk in the flour and keep whisking until you have a pale golden ‘roux’ or grainy looking paste.
In a saucepan bring the milk up to boiling point, then reduce the heat and keep warm. Drain and refresh under cold running water, then mix with the remaining oil. Remove from the oven, and let it rest for 10-15 minutes before digging in.We make these in individual cast iron pots, but you can make it in any medium-sized ovenproof dish.īrush the dish with half the olive oil and rub with the cut clove of garlic.Ĭook the macaroni in salted water until al dente. (Optional: Sprinkle paprika over the cheese layer to enhance the color while baking.)ĥ) Bake uncovered at 375 for 35-40 minutes or until the mac & cheese is golden and bubbly. Or, add a few tablespoons of milk if you desire more liquid.)Ĥ) Sprinkle the remainder of the cheeses on top of the mac & cheese. (If you have a few tablespoons of custard remaining, that is OK.
Then pour the remainder of the custard slowly while mixing until you achieve a thick but creamy mac & cheese that is moist, but not too soupy. Then add half of the remaining cheeses, and mix. Pour half of the mixture into the mac & cheese, and mix. Mix well again.ģ) In a bowl, whisk the eggs into the evaporated milk and heavy cream to make a custard.
Season with the salt, onion powder, garlic powder, paprika, and black pepper.
Boil macaroni according to package instructions in heavily salted water until al dente, drain, and pour into a large casserole dish or baking pan.Ģ) Add the salted butter, sour cream, and half of the cheeses to the macaroni. *Since a cheese sauce is not required for this recipe, while grating your own cheese is still ideal, it is optional.ġ) Preheat oven to 375 degrees.
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