Baked Mac and Cheese

I made this for the first time today.  It was quite good and it will be made again.  I doubled the below  (as a matter of convenience since most cheese is sold 8 oz at a time) but then realized I didn't have a pan big enough, so I split it between two different ones.  Below is what you'd make for a 9x9 pan, which is plenty for a side at a family dinner and some leftovers.  This mac and cheese is reminiscent of how the southern ladies I've known made it.  I didn't add crumbles, but you could, I suppose.

Ingredients

1 # elbow macaroni

2 eggs

1/2 c heavy cream

1 1/2 c milk  (I used 2%)

4 oz smoked cheddar, shredded

8 oz velveeta, cubed

4 oz sharp cheddar, shredded

4 oz colby jack blend, shredded

garlic powder

onion powder

smoked paprika

Kosher salt

black pepper

Non-standard supplies

none

Instructions

1. Shred all the cheese (cube the velveeta since it doesn't really shred) but keep the smoked cheddar separate of the others
2. Cook the pasta until it's not quite done, not yet al dente either
3. Drain and rinse the pasta in cold water so the noodles don't steam and turn to mush
4. While noodles are drying, prep the rest
5. Preheat oven to 350
6. Butter or cooking spray a 9x9 pan
7. Sprinkle paprika, onion and garlic powders over cheese (I didn't measure, so start with 1/2 tsp of each)
8. Add milk and cream
9. Add black pepper as you see fit
10. Add a generous amount of salt -- I was using Kosher salt, so if you're using table salt, use less as it has higher salinity than Kosher;  1 tsp Kosher is about right
11. Stir it all.  Yes, it's gross looking, and that paprika isn't helping matters
12. Taste it.  If it doesn't taste like it's too strong, then it's not enough.  Since this is going over plain noodles, it needs to be very strong on its own
13. Add more spices as necessary
14. In a separate bowl crack and whisk the eggs
15. Once the cheesy, milky mix is right, add the eggs to it
16. Pour the noodles in the greased pan
17. Pour the sauce on top of the noodles.  Don't worry that it seems all the cheese is on the top and the liquid is all on the bottom.  Those cheeses will melt down.
18. Top with smoked cheddar
19. Bake for 35 minutes, uncovered
20. Remove from oven and let it rest for 15 minutes before serving.

Salted Caramel Ice Cream

It's not low-fat, but good ice cream never is.  It's probably the best ice cream I've made yet, but you need to follow the instructions as listed and have some patience.

Ingredients
1 1/4 c sugar
2 1/4 c heavy cream
1 c whole milk
3 eggs
1/2 tsp vanilla extract
1/2 tsp sea salt  (coarse)

Non-standard supplies
Ice cream maker
Instant read thermometer
Fine mesh sieve

Instructions

1. Heat 1 cup of sugar in a heavy bottom pan over medium heat until a deep amber color
2. Pour in 1 1/4 c cream;  it will sieze up.  This is ok.  Stir it until the blob of caramel re-melts
3. Pour into a bowl to cool. After about 10 minutes add the salt and the vanilla
4. Wait at least an hour before proceeding
5. Heat the remaining cream, sugar and all milk in a sauce pan. 
6. In a small bowl, whisk the eggs.
7. Temper the eggs by adding warm cream mixture to it before adding it all to the pan.
8. Bring the custard to a simmer of exactly 170 degrees F.  Note: after about 150, you need to stir constantly so you don't cook the eggs much.
9. Once it hits 170, pull off the heat and pour through a fine sieve into a bowl, because you will have cooked the eggs a little and no one wants eggy ice cream
10. Stir the caramel mix because coarse salt likely settled and didn't dissolve.  Then add it to the custard.
11. Cover and chill for 4 or more hours  (up to 12)
12. Process it in your ice cream maker according to the instructions of that appliance.
13. Store in an air-tight container in the depths of your freezer.  It should freeze for 12 or more hours to firm up.