Southern Style Mac-n-Cheese

Ingredients:

Recipe: 

1. Preheat the oven to 190°C. Position one rack in the middle of the oven and the other 15cms below the upper heating element. Grease a 33 by 22cm baking dish with butter and set it aside.

Place a large strainer over a heatproof bowl. In a medium saucepan, combine the cream, milk, bay leaves, 1 1/2 teaspoons of salt, and 1/4 teaspoon of pepper. Bring to a simmer over medium heat. Add the pasta and cook until just shy of al dente, about 4 minutes. Drain the pasta, allowing the cream mixture to collect in the bowl below, then discard the bay leaves. Set aside 1 1/2 cups of the strained cream mixture, and either discard or reserve the rest for another use.

In a separate large bowl, whisk the eggs. If the reserved cream mixture has cooled, reheat it in the microwave on medium (50% power) for 30 to 60 seconds until hot but not boiling. Slowly whisk 1/2 cup of the warm cream into the eggs to temper them. Then whisk in the cream cheese, mustard, and the remaining 1/2 teaspoon each of salt and pepper until smooth (it will still be slightly chunky). Add the rest of the cream mixture, followed by the cheddar, whisking until the cheese begins to melt but some solids remain. Fold the cooked pasta into the mixture.

Pour half of the pasta mixture into the prepared baking dish and sprinkle 1 1/2 cups of Colby cheese on top. Add the remaining pasta mixture, then cover tightly with aluminum foil.

Bake on the middle oven rack for about 30 minutes, or until bubbling at the edges. Remove the dish from the oven, discard the foil, and sprinkle the remaining 1/2 cup of Colby on top. Move the dish to the upper rack and increase the oven temperature to broil. Broil for 4 to 5 minutes, or until the cheese is browned in spots. Let the dish cool for about 10 minutes before serving. Enjoy!