Recipe courtesy of Kardea Brown

Kardea's Mac and Cheese

  • Level: Easy
  • Total: 1 hr 20 min
  • Active: 45 min
  • Yield: 6 servings
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Kosher salt

One 16-ounce box medium elbow macaroni 

Olive oil

Two-16 ounce blocks extra-sharp Cheddar, shredded

1/2 cup shredded smoked gouda

1 to 1 1/2 cups heavy whipping cream 

1 cup whole milk 

1/2 cup processed cheese product, such as Velveeta

2 large eggs

Garlic powder

Freshly cracked black pepper

1/2 cup (1 stick) butter 


  1. Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil.
  2. Boil the macaroni with some olive oil. When cooked through, drain, rinse and set aside.
  3. Mix the Cheddar and the gouda, and set aside. Meanwhile, pour 1 cup of the cream and the milk into a large saucepan and warm over medium-low heat. Cut up the processed cheese into chunks, then add to the saucepan. Add the shredded cheese (reserving a handful for later use) to the saucepan, and cook over medium-low heat until all of the cheese melts. If the sauce is too thick, add up to 1/2 cup of the remaining cream to thin it out. Remove the pan from the heat and set aside.
  4. Crack the eggs right into a 9-by-13-inch casserole dish and whisk them. Scoop some of the cheese sauce and slowly add to the eggs to temper them, while continuously whisking.
  5. In a large pot, combine the noodles, remaining shredded cheese, egg mixture, some garlic powder and some salt and pepper, then transfer to the casserole dish. Place in the oven and cook, covered, for 20 minutes. Remove the lid and cook until bubbly and browned, an additional 25 minutes. Serve hot.