This recipe is a specialty of Murray’s Cheese shop located in Kroger stores. For a larger group of diners, double the ingredients amounts and bake for about 45 minutes.
- 16 ounces elbow macaroni
- Boiling water as needed
- ½ tablespoon cooking oil (corn, canola, safflower, or extra virgin olive oil
- 2 eggs, at room temperature and slightly beaten
- 1½ cups heavy cream, at room temperature, divided
- ¼ cup butter, at room temperature and cut into small pieces
- 1 pound shredded Hatch Pepper Cheddar Cheese or sharp Cheddar or other desired cheese
- ¾ cup shaved Parmesan cheese
- 2 to 3 Hatch peppers or other desired peppers, stems, seeds, veins removed, and diced (optional)
- Salt and freshly ground white or black pepper to taste
- ¼ cup fine breadcrumbs
- Crisp bacon bits or smoked paprika for garnish (optional)
Cook macaroni in boiling water according to package directions, adding ½ tablespoon oil; rinse in cold water, and drain thoroughly. Cool until easy to handle. Do not overcook; macaroni should be al dente.
In a medium to large bowl, combine macaroni, eggs, 1cup heavy cream, and butter, mixing gently but well. Fold in the shredded cheese by the handful; add the shaved Parmesan cheese and remaining ½ cup heavy cream, mixing gently but well (see note). Add peppers, if desired, and salt and pepper to taste, mixing gently but well.
Spoon mixture into a 1 to 1½ -quart casserole or baking dish lightly coated with non-caloric vegetable cooking spray. Evenly sprinkle breadcrumbs over the top of the casserole. May also sprinkle crisp bacon bits or smoked paprika over the top of the casserole. Bake in a preheated hot oven (400 degrees F.) for about 35 minutes or until casserole is bubbly hot and crumbs lightly browned.
Note: Macaroni mixture should look creamy; if it is dry, add about ½ cup milk, a little at a time, until the right consistency is achieved. If the mixture is runny, add a little more shredded cheese.