Southern Baked Macaroni and Cheese
Classic southern-style baked macaroni and cheese with egg-milk custard and lots of cheese, soul food heaven!
Equipment
- 9" by 13" baking dish
- large pot
Ingredients
Pasta
- 8 to 10 ounces elbow macaroni
Dairy
- ½ cup whole milk
- 1 can (12 ounces) evaporated milk
- 2 large eggs, lightly beaten
- ½ cup sour cream
Cheese
- ½ pound Velveeta, cut into small chunks Do not use a substitute.
- 8 ounces shredded Colby-Jack cheese Or 4 ounces Colby and 4 ounces Monterey Jack.
- 4 ounces shredded sharp cheddar cheese
- 1 cup shredded mild cheddar cheese
Seasonings
- 1½ teaspoons white pepper
- 1½ teaspoons granulated sugar
- ½ teaspoon salt, or to taste
Fat
- ½ cup butter, cut into small pieces 1 stick
Instructions
Cooking Instructions
- Preheat oven to 350º. Bring large pot of water to boil and then salt generously. Cook macaroni just shy of package directions, al dente. Drain well and place in 9" by 13" baking dish or pan.
- In same pasta pot, whisk together whole milk, evaporated milk, eggs, salt, pepper and sugar until combined. Pour mixture over cooked macaroni in pan.
- Add butter, sour cream, Velveeta, Colby-Jack and sharp cheddar cheeses. Stir to combine well and top evenly with shredded mild cheddar.
- Bake for 35 to 40 minutes until bubbly and lightly browned on top. Let rest 10 minutes before serving. Enjoy!
Notes
People swear by Velveeta in this recipe, do not use a substitute. Grating your own cheese is the better option as it melts better. It can be oily on top after baking; blot excessive oil with a paper towel if desired. Reheats are great in the microwave. This dish can be a main or side dish and pairs well with collard greens and fried chicken.
Nutrition
Serving: 1servingCalories: 471kcalCarbohydrates: 26gProtein: 22gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 124mgSodium: 889mgPotassium: 315mgFiber: 1gSugar: 7gVitamin A: 1122IUVitamin C: 1mgCalcium: 565mgIron: 1mg
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