Macaroni and Cheese is a Sunday Supper classic. Everyone seems to have their own spin on the dish; using eggs, adding bacon, baking vs stovetop and the list goes on. Mac ‘n Cheese is a great dish to get creative with because there are so many ways to make it your own. The most important ingredients that I think you should not compromise on are; al dente pasta, heavy cream and a really good melting cheese. The rest is up to you! Here’s Puddin’s spin on an American classic - Mac ‘n Cheese: 6 cups cooked elbow macaroni ( don't overcook the pasta, remember it will bake in the oven so go for an al dente boiled pasta) 1 ½ cups crouton breadcrumbs, reserve the ½ cup for sprinkling 2 cups heavy cream 1 cup water 8 slices of American cheese (or another cheese that melts into a creamy texture.) 2 cups gouda, reserve ¼ cup to sprinkle 8 ounces of gruyere 1 cup sour cream Salt, pepper and cayenne to taste Preheat oven to 350. Mix macaroni and 1 cup of breadcrumbs in baking dish. Set aside. In a saucepan, on low heat, combine heavy cream, water, sour cream, american cheese, gruyere and 1 ¾ cup gouda add salt, pepper and cayenne to taste. Pour cheese sauce into baking dish with macaroni ensuring that all ingredients are incorporated. Mix remaining gouda and breadcrumbs together and sprinkle on top of the macaroni. Bake for 35 minutes or until golden and bubbly. https://www.dcpuddin.com/

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