ARMY & LOU'S SOUL FOOD MACARONI AND CHEESE
I have had this mac and cheese and it truly is awesomely rich and creamy! I had totally forgotten how good it was until I opened the June 2006 issue of Midwest Living and there it was. No more trips to Chicago to get it, here is the recipe!
Provided by LAURIE
Categories Cheese
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 9
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
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