Growing up, I was a Mac and cheese freak. Any way I could get it, I took it. But I was of course partial to my mommies. Even as an adult, it is understood when I visit—if the mac and cheese isn’t in the oven when I walk in the door, some may right for real. So between visits, I had to come out with something to hold me over and—I think I might have the mac and cheese dean.

So, mine is baked with cheddar, spicy pepper jack, cayenne and smoothed out with some sour cream, heavy cream and half and half. Then to give it to my mom’s curve appeal, buttery croutons top it off for a nice crunch, it’s bananas.

Now, with the pasta of course we’re going to bake this macaroni and cheese, it’s not stew top macaroni and cheese so we don’t want to overdue the boiling on the pasta. But what we do want to do is make sure they’re close to being done so when we put them in the oven not too far to go, alright. Nothing worst than macaroni and cheese to kind of falls apart, you just still want to have the elbows going on the situation. But what I’m going to do right now is start building my amazing macaroni and cheese. I could definitely do this in my sleep but I’m awake right now so I’m going to show you how to get it done.

I’m going to start with some flour. Now, if you’re in the macaroni and cheese, I’m sure you’ve had like the favorite of your family. So, if you were a disciple of someone else, I’m totally respectful of that but give this a try. It’s pretty good. And I’ve work on it for a long time and I’m pretty happy with the process right now. So, some dried mustard goes in with the flour, some cayenne pepper for heat. I always cook with heat. This is ground nutmeg. I don’t feel like losing any knuckle hairs today. You can go ahead and grind that, press yourself if you like so you’ve got that in there. What I want to do is add some sour cream and a little bit of black pepper and salt. Oh this sour cream looks good right there, some black pepper. I love all kinds of heat, black pepper, white pepper, red pepper, that’s got pepper at the end of it and working with it. You already see him putting meat loaf and bell pepper. Alright, some salt is going to go in there as well. Yeah, we salted the water with the macaroni, we want to salt every layer of this dish because it’s going to be amazing. We’re going to whisk and work this out. So, I’m going to put one egg in there that’s going to help everything kind of hold together and make it mac and cheese. It’s going to be so good. So one egg, I’m going to get some milk actually some half and half and heavy cream. I’m going to put that in. That’s going to help—it will be nice and creamy force. The sour cream is going to add like a little zip, a little kick to it so that’s amazing as well. I mean this is all something that’s going to make you feel warm and just fuzzy on the inside. Hopefully, it reminds of you home if you give it a try.

And if you don’t have your macaroni and cheese recipe, you’re more than welcome to give this one a try and work it in—alright so this is all ready to go. All I got to do is that the cheddar cheese that’s already pre-cubed you get in the grocery store like this if you’re lucky like me. The grocery doesn’t charge you extra. So, put some of that in here with our already cooked elbows, that’s cheddar, pepper jack, another layer of heat that’s going in there. And don’t forget, we’re going to put some more cheese on the top when this is all done. I like to toss this in together so all the cheese is mixed in really nice, pour it in the bowl and we’re steps away from the best macaroni and cheese, the most comforting food you’ve had in a long time.

Here goes the big pour. I’m going to put this in the oven 350 degrees about 45 minutes. Okay. So, I’m going to start with a little bit of butter. Now, look if you’ve had tons and tons of mac and cheese a little bit of that maybe, this might the first time you’re seeing croutons on top. I can’t quite remember how it started at home but one time my mom put some croutons on the top and I was like, “Oh my God.” And now the story about—is definitely going to be the ones that you make at home. So, I’ve got three slices of bread right here that I’ve cubed up real simple just add them to the butter and we’re going to toast them. Sometimes when I come home, I told you how I like to have the stuff sitting for me in the oven, the mac and cheese, I’ll pick in and I’ll say, “Wait a minute, where are the croutons mom?” And it’s kind of like that extra stuff that I make her do now that she didn’t really know that she’s going to be roped in to doing after she did it the first time. So, we’re going to let this start to kind of toast up, get nice and buttery before we drop them on top of the mac and cheese in the oven.

Mac and cheese looks delicious, nice and bubbly. Oh my God! It’s going to taste great. Let me tell you, I really enjoy making foods that kind of remind me of home and when we’re talking comfort food that’s what it’s all about. One bite can transport me back to washing the dishes after the meal is done. Mac and cheese is still bubbling, it looks so good, this is creamy. Now look, this looks like my mom’s mac and cheese. But let me tell you I have to come up with my own recipe because I’m convinced when my mom gave me hers, she lost something out because I’ve tried it so many times and it never taste like hers, you know, but it’s still creamy like hers and delicious.