This copycat recipe for Mike’s Farm Macaroni and Cheese is a rich, decadent mac and cheese that is incredibly simple and easy to prepare.
I don’t know if the word decadent gives this macaroni and cheese justice. It’s insanely rich, creamy, and a downright indulgent side dish.
If you’re unfamiliar with Mike’s Farm, it is a tree farm here in Eastern North Carolina with a family-style restaurant famous for its mac and cheese. They also offer gorgeous holiday hay rides, shopping, and much more! It has been years since I’ve eaten at the restaurant and gone on the holiday hay ride, but I sure do remember how amazing the mac and cheese was.
Ingredients Needed
- Cheeses – Sharp cheddar and mozzarella. I used whole milk low-moisture mozzarella (for extra richness).
- Elbow macaroni
- Sour cream
- Mayo – Yes, mayonnaise! I was a little skeptical when I read that this recipe included mayo, but it is delicious. Everything I read during my research said to use Duke’s mayo, but if you have a favorite other than Duke’s, feel free to use it.
- Salt and black pepper
- Round buttery crackers (Ritz) – For that crunchy topping!
How to Prepare
Following is a brief overview of how to prepare; please see the recipe card for detailed instructions.
- Begin cooking the macaroni to al dente according to the package directions and drain.
- While the macaroni is cooking, stir together the cheddar, mozzarella, sour cream, mayo, salt, and pepper in a large bowl.
- Add the cooked and drained macaroni to the cheese mixture and stir to combine.
- Transfer to a prepared baking dish and spread evenly.
- Sprinkle with the crushed buttery crackers.
- Bake in a preheated oven for 25 to 30 minutes.
Helpful Tips
- Shred your own cheese: Shred the cheddar and mozzarella from a block instead of using pre-shredded cheese. Pre-shredded cheese often contains additives that prevent it from melting as well as freshly shredded cheese.
- Cook the macaroni to al dente because it will continue to soften as it is baked.
Recipe Variations
Feel free to add your favorite spices and herbs! Ideas are:
- Garlic powder
- Mustard powder
- Onion powder
- Cayenne pepper
- Paprika
- Crushed red pepper flakes
- Thyme
- Chives
Storage
Once cooled, store in an airtight container in the fridge for up to 3 days.
Enjoy!
More Cheesy Side Dishes
Mike’s Farm Macaroni and Cheese
Ingredients
- 1 ¾ cup uncooked elbow macaroni
- 8 ounces sharp cheddar cheese shredded
- 8 ounces mozzarella cheese shredded
- 1 cup sour cream
- 1 cup mayonnaise Duke's
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- ½ sleeve round buttery crackers (Ritz) about 17 crackers, crushed
Instructions
- Preheat your oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray.
- Begin cooking the macaroni to al dente according to package directions and drain.
- While the macaroni is cooking, stir together the cheddar, mozzarella, sour cream, mayo, salt, and pepper in a large mixing bowl.
- Add the cooked and drained macaroni to the cheese mixture and stir well to combine.
- Transfer to the prepared baking dish and spread evenly. Sprinkle with the crushed buttery crackers.
- Bake for 25 to 30 minutes or until cheese is melted and bubbly around edges.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Recipe adapted from Carolina Coast Online and Pinterest
Shawn
Great recipe!