Time: 1 hour | Serves: 8
This protein-rich baked mac and cheese is a comforting twist on a classic favorite. Made with a blend of creamy gruyère and sharp cheddar cheeses, this dish gets an extra boost of nutrition from pasture-raised eggs and a touch of our organic eggnog. The eggnog adds a subtle richness that enhances the cheese sauce without making it sweet, while the eggs help create a smooth, custard-like texture that bakes up beautifully golden on top. Perfect for cozy family dinners or a side to bring to a holiday gathering!
Ingredients:
- 1 pound of shells or elbow macaroni pasta
- 3 ½ cups Alexandre A2/A2 Organic 4% Whole Milk
- ½ cup Alexandre A2/A2 Organic Homegrown Eggnog
- 3 large Alexandre Kids Pasture-raised Organic Eggs/a>, whisked
- 8 tablespoons unsalted butter, divided
- ½ cup all-purpose flour
- 4 cups grated Gruyère cheese
- 2 cups grated extra-sharp Cheddar cheese
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- ½ cup panko bread crumbs (or more if desired)
Method:
1. Preheat the oven to 375°F. Grease a 9x13-inch baking dish.
2. Cook pasta according to the package directions until al dente. Drain well and set aside.
3. In a small saucepan, combine the milk and eggnog. Heat gently over medium until just simmering—do not boil.
4. In a large pot, melt 6 tablespoons of butter over medium-low heat. Whisk in the flour and cook for 2 minutes, stirring often, until lightly golden.
5. Slowly whisk in the hot milk–eggnog mixture, stirring constantly to form a smooth sauce. Cook for 2-3 minutes, until slightly thickened.
6. In a small bowl, whisk the eggs. Slowly whisk in a small ladleful of the hot sauce to temper them, adding a little at a time until you have about 2 cups of the sauce incorporated with the eggs. Pour the egg mixture back into the main pot, whisking continuously.
7. Remove from the heat and stir in Gruyère, Cheddar, thyme, salt, and pepper until melted and velvety. Stir in the cooked macaroni until evenly coated. Pour into the prepared baking dish.
8. Melt the remaining 2 tablespoons of butter, toss with panko, and sprinkle evenly over the top. Bake for 30–35 minutes, until golden and bubbling. Enjoy immediately!
See a PDF of the recipe here