Best Army Lous Soul Food Macaroni And Cheese Recipes

Army & Lou's Soul Food Macaroni and Cheese image

Provided by LAURIE

Categories Cheese

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 9

10 ounces elbow macaroni
1 (8 ounce) package shredded sharp cheddar cheese (2cups)
1 (8 ounce) package Velveeta cheese, pasteurized processed cheese, cut up (1 cup)
1/4 cup butter, cut into pieces
3 eggs, slightly beaten
1 (12 ounce) can evaporated milk
1 (10 3/4 ounce) can condensed cheddar cheese soup
1/4 teaspoon seasoning salt
1/4 teaspoon ground pepper (white if you have it)

Steps:

Let cheeses and butter stand at room temperature.
Cook macaroni according to package directions until almost al dente'.
Drain macaroni and transfer to a large bowl.
Add 1 cup shredded cheese and Velveeta cubes to hot pasta and stir gently til cheeses start to melt.
In a medium mixing bowl, whisk the eggs, butter, milk, soup, salt and pepper.
Stir this mixture into the cooked macaroni mixture.
Transfer half into a 13x9 sprayed baking dish.
Sprinkle with 1/2 cup of shredded cheese.
Top with remaining macaroni mixture.
Bake covered at 325 degrees for 30 minutes.
Uncover.
Sprinkle with remaining 1/2 cup of shredded cheese.
Return to oven and bake 15 minutes more until cheese is melted and bubbly brown.
Let stand 10 minutes before serving to meld flavors.

Nutrition Facts : Calories 520.4, Fat 30, SaturatedFat 18.3, Cholesterol 158.3, Sodium 984.8, Carbohydrate 38.9, Fiber 1.5, Sugar 3.7, Protein 23.5

Really Awesome Macaroni and Cheese image

Provided by Normaone

Categories Cheese

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 15

1 3/4 cups small elbow macaroni
5 ounces extra-sharp cheddar cheese, cubed (1/2-inch)
2 tablespoons flour, plus
2 teaspoons flour
1 1/2 teaspoons salt
1 1/2 teaspoons dry mustard
1/4 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon nutmeg
1 1/3 cups half-and-half cream
1 1/3 cups whipping cream
2/3 cup sour cream
2 large eggs
3/4 teaspoon Worcestershire sauce
5 ounces more extra-sharp cheddar cheese, grated

Steps:

Preheat oven to 350°F.
Butter a 13x9x2 inch glass baking dish.
In a large pot of boiling salted water, cook macaroni al dente.
Drain and place in the buttered dish.
Add the cubed cheddar and combine.
Whisk flour, salt, mustard, pepper, cayenne and nutmeg in a medium bowl until no lumps are visible.
Gradually whisk in half-and-half, followed by the whipping cream and finally the sour cream.
Add eggs and Worcestershire sauce.
Whisk well to blend.
Pour mixture over macaroni and cheese mixture.
Sprinkle with the grated cheese.
Bake in the center of the oven, 25 minutes until edges are set but center is still liquid.
Remove from oven and let stand about 10 minutes to thicken sauce.
The sauce will still be creamy.

Nutrition Facts : Calories 387.7, Fat 29.3, SaturatedFat 17.8, Cholesterol 130.4, Sodium 582.3, Carbohydrate 18.7, Fiber 0.7, Sugar 1.4, Protein 12.9

Bev's Macaroni and Cheese image

Provided by Bev I Am

Categories Cheese

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1/4 cup flour
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
2 1/2 cups milk
2 cups grated cheddar cheese
8 ounces dry elbow macaroni, cooked according to package directions