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Queen and Diva's mac 'n' cheese

Time 1 hour 10 minutes
Yields Serves 12 to 16
Queen and Diva’s mac ‘n’ cheese
(Glenn Koenig / Los Angeles Times)
1

Heat the oven to 350 degrees. Cook the macaroni according to the instructions on the package until al dente. Drain.

2

While the noodles are cooking, in a large bowl, whisk together the eggs, salt and pepper. Whisk in the sour cream and melted butter.

3

Stir the macaroni into the bowl with the egg mixture and set aside.

4

In a large saucepan, heat the Velveeta, cream of mushroom soup and the milk over medium heat and cook, stirring frequently, until the Velveeta is melted and incorporated with the soup and milk to form a nice sauce consistency. Add additional milk to thin if the sauce is too thick. Remove from heat.

5

Stir the sauce in with the macaroni, then stir in half (1 cup each) of the cheddar and jack cheeses. Place the macaroni mixture into a greased 13-by-9-inch baking dish.

6

Spoon the goat cheese in dollops over the macaroni mixture, then sprinkle over the remaining cheddar and jack cheeses.

7

Bake until the cheese topping is melted and the sauce is bubbly, about 30 to 40 minutes. Remove and cool slightly before serving.

From Sebrena Smith and Sean Swayze.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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