Smack Yo Mamma Mac and Cheese
Best Mac 'n' Cheese Ever Challenge Finalists
This morning on "Good Morning America," Emeril Lagasse announced the winner of his Best Mac 'n' Cheese Ever Challenge: Laura Macek!
Some say it has been the most heated contest in America, presidential politics included.
Even Gov. Mike Huckabee weighed in with his endorsement when Robin Roberts won the anchors' round.
Thousands of "Good Morning America" viewers submitted their recipes, and we narrowed it down to five worthy challengers. You voted and helped to pick the winner.
Check out Princess Thompson's Smack Yo Mamma Mac and Cheese, one of the five challenge finalists.
This recipe started with me growing up watching my Grandma Helen make a version of this recipe on Sundays. I remember being so excited helping crack the eggs, watching it go in the oven and when it hit the plate. I've tweaked it over the years and now my kids beg me to make it. I've had people taste it once and two years later still talking about it. This is the right mixture of love and cheese and once you taste you'll want to Smack Yo Mamma and say, "Why didn't you ever make macaroni and cheese like this?"
This recipe is for a 13 x 9 pan at least 3 to 4 inches deep.
Preheat oven to 350 degrees, spray pan with non stick spray.
Boil noodles as per directions on box until just undercooked. Quick rinse, shake, drain and put to the side.
Mix eggs, milk, cream and salt and pepper, whisk until well blended. Pour 1/2 of milk mixture in bottom of the pan. Add a layer of noodles, then add salt and pepper. Take shredded cheese and combine in a bowl, give a quick toss. Top noodles with cheese, mix cheese up a little with noodles and repeat layers. If using box Velveeta, slice pieces over shredded mixture. (Don't forget salt and pepper on each layer.)
When you get to top, the last of cheese heavy on top. Take the rest of milk mixture and pour the remaining over the noodles and cheese. Poke holes so milk mixture can get all the way through. Melt butter and pour over mixture. Sprinkle salt and pepper to taste.
Cover tightly with foil. Bake in oven for 45 minutes. Remove foil and cook 5-10 minutes more until golden. Let stand for at least 10-15 minutes before serving. Always even better the next day.