When I think of comfort food, I think of a nice pan of warm, bubbly macaroni and cheese. There are many different ways that you can make macaroni and cheese but through the years I have adapted my own, which is a mouthful of creamy cheesy pasta. You can almost pair macaroni and cheese with any meat and side but if you really want a treat, add it to your Sunday dinner lineup. My recipe is full of calories and carbs but babe, is it delicious! As always, enjoy and let me know how yours came out !

Glam kitchen tips

  • Quality cheese matter, shredded cheese can be costly but I cut the cost by stocking up on it when they are BOGO or on sale at my local grocer
  • Make sure you beat the eggs before you put them in the recipe


  • 16 ounce box of Macaroni noodles
  • 1 cup heavy cream
  • 1 cup half n half
  • 1 stick unsalted butter
  • 2 beaten eggs
  • 2 teaspoon sour cream
  • 1 teaspoon Seasoning salt (I used Lawry’s)
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Onion powder
  • 1/4 teaspoon Black pepper
  • Monterrey jack cheese 16 ounces (reserve 4 ounces to top the dish)
  • Parmesan shredded cheese 4-6 ounces
  • Sharp cheddar shredded cheese 8 ounces


1. Preheat oven to 350 degrees

2.Boil macaroni noodles according to packaging (prepare them al dente), drain them and set aside

3.Melt butter, and in a large bowl combine the butter and macaroni noodles

4.Add heavy cream, half and half, sour cream, seasoning salt, onion powder, garlic powder, and black pepper-stir well

5.Stir in beaten eggs and 12 ounces of Monterey Jack cheese

6.Stir in Parmesan and sharp cheddar cheese and mix well

7.Grease a baking dish with butter (or spray with non stick spray) and pour in macaroni mixture

8.Sprinkle remaining 4 ounces of Monterrey jack cheese over the top

9.Bake for 30-35 minutes or until bubbly and golden

10.Remove from oven and let it sit for 5-10 minutes before serving