Mikey Hood's winning mac 'n cheese recipe | Talk Pittsburgh

PITTSBURGH (KDKA) -- Ahead of the Wing & Mac Smackdown, our Talk Pittsburgh hosts are facing off in a mac & cheese showdown.

Here's the winning recipe from Mikey Hood!

Mikey's Mac & Cheese

Ingredients

• Pasta: 1 bag/ box pasta (I prefer the Italian macaroni noodles you can find these at Trader Joe's)
• I qt of Chicken broth
• 1/2 cup of Sour cream 
• 1 cup Heavy cream
• 1 can condensed or evaporated milk
• 1/8 cup of any kind of flour
• 2-3 tablespoons of butter 
• 2 eggs
• 1 cup of cheese of your choice ( I use sharp white cheddar)
• 1 bag mozzarella cheese
• 1 bag of sharp cheddar cheese 
• 1/2 block of sharp white cheddar 
• Onion powder
• Salt
• Optional: 1 cup of cheese wiz (Kraft in the jar/ red lid)

Heat oven to 350 degrees

Pasta:

• Pasta: 1 bag/ box pasta (I prefer the Italian macaroni noodles you can find these at Trader Joe's)
• I qt of Chicken broth
• 1/2 cup of Sour cream 

Boil pasta in chicken broth with a pinch of salt until it's close to al dente, drain, add sour cream. Set aside 

Roux:

• 1 cup Heavy cream
• 1 can condensed or evaporated milk
• 1/8 cup of any kind of flour
• 2-3 tablespoons of butter 
• 2 eggs
• 1/2 block of cheese of your choice ( I use sharp white cheddar)
• Optional: 1 cup of cheese wiz (Kraft in the jar/ red lid)

Prepare Roux:

In skillet sauté heavy cream, milk, butter cheese, flour, 2 tablespoons spoons of onion powder, 2 pinches of salt, eggs (add eggs last).

In a baking pan:

Layer pasta, then roux, the mozzarella cheese as a cheese pull, pasta, cheddar cheese, roux pasta, and finally cheddar cheese on top. 

Bake for 30 min at 350  or until slightly golden brown.

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• Talk Pittsburgh Kitchen