Ingredients
1 pound short-cut pasta (like elbow macaroni)
2¼ cups whole milk
2 large eggs, beaten
¼ cup sour cream or plain Greek yogurt
2–3 teaspoons Cajun seasoning (optional)
2 tablespoons salted butter
3 cups shredded cheddar cheese
3 cups shredded Colby Jack cheese
Fresh basil or parsley, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Drain well.
- In a large bowl, whisk together the milk, eggs, sour cream (or Greek yogurt), and Cajun seasoning (or ½ tsp salt + 1 tsp pepper).
- Add the drained pasta, butter, cheddar cheese, and 2 cups of the Colby Jack cheese. Mix to combine.
- Pour the mixture into a greased 9×13 inch baking dish and cover with foil.
- Bake for 25 minutes. Remove the foil, top with the remaining 1 cup Colby Jack cheese, and bake for another 10 minutes until melted.
- Switch the oven to broil and broil for 2–3 minutes, or until the top is golden and just a little crispy. Watch closely to prevent burning.
- Garnish with fresh herbs and serve immediately.
Notes
- Room temperature ingredients help prevent curdling when mixed with hot pasta.
- Make-ahead: Assemble through Step 3, cover and refrigerate overnight. Bake when ready to serve.
- Freezing: Cover tightly and freeze before baking. To reheat from frozen, bake covered at 400°F for 60 minutes, uncover for last 10 minutes to brown.
- Optional: Top with toasted buttered panko breadcrumbs for added crunch.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 538
- Sugar: 5g
- Sodium: 550mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 138mg
