Best Southern Macaroni And Cheese Recipes

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SOUTHERN MACARONI AND CHEESE



Southern Macaroni and Cheese image

There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It's adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can't find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place.

Provided by Kiera Wright-Ruiz

Categories     dinner, weeknight, casseroles, noodles, pastas, main course, side dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 7

Kosher salt and black pepper
1 pound elbow macaroni
2 cups whole milk
2 large eggs
4 cups shredded extra-sharp Cheddar (about 16 ounces)
1/2 cup unsalted butter (1 stick), melted
2 cups shredded Colby Jack (about 8 ounces)

Steps:

  • Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
  • In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
  • Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.
  • Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
  • Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

CLASSIC SOUTHERN MACARONI AND CHEESE



Classic Southern Macaroni and Cheese image

Provided by Virginia Willis

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 6

1 tablespoon unsalted butter
Coarse salt and freshly ground black pepper
2 cups elbow macaroni
8 ounces grated extra-sharp Cheddar (about 2 cups)
2 cups milk
2 large eggs, lightly beaten

Steps:

  • Preheat the oven to 350 degrees F. Butter a 9-by-13-inch ovenproof casserole dish.
  • Bring a large pot of salted water to a boil. Add the macaroni and cook until tender (a little more than al dente), about 12 minutes. Drain well in a colander.
  • In a large bowl, combine the macaroni, cheese, milk and eggs. Add some salt and pepper. Transfer to the prepared dish.
  • Bake until golden brown and bubbly, about 30 minutes. Transfer to a rack to cool slightly before serving.

SOUTHERN MACARONI AND CHEESE PIE



Southern Macaroni and Cheese Pie image

Macaroni and Cheese Pie is a staple of all good Southern family dinners, church dinners and socials.

Provided by dameionec

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 55m

Yield 8

Number Of Ingredients 9

cooking spray
2 cups uncooked elbow macaroni
½ cup butter
2 (12 ounce) cans evaporated milk
1 tablespoon ground black pepper
3 eggs
1 teaspoon salt
4 cups shredded Cheddar cheese
1 pinch paprika, or to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Spray a 9x13-inch casserole dish with cooking spray.
  • Fill a large pot with lightly salted water and bring to a boil. Stir in the macaroni and return to a boil. Cook pasta uncovered, stirring occasionally, until it has cooked through but is still slightly firm, about 8 minutes; drain.
  • Slowly melt butter in a large pot over low heat. Stir in evaporated milk and black pepper; cook until heated through.
  • Whisk eggs in a bowl until smooth; whisk about 1/2 cup of the evaporated milk mixture into the eggs, 1 tablespoon at a time, until thoroughly incorporated. Whisk the egg mixture back into the saucepan with evaporated milk mixture. Continue to heat gently, whisking constantly, until the evaporated milk mixture almost comes to a simmer and the sauce thickens.
  • Gently mix salt and cooked macaroni into the sauce and stir to combine.
  • Spoon 1/4 of the macaroni mixture in a layer into the bottom of the prepared casserole dish and top with 1 cup shredded Cheddar cheese. Repeat layers three more times; top last cheese layer with paprika to taste.
  • Bake in the preheated oven until casserole is bubbling, about 20 minutes.

Nutrition Facts : Calories 620.5 calories, Carbohydrate 29.8 g, Cholesterol 197.3 mg, Fat 43.1 g, Fiber 1.1 g, Protein 29 g, SaturatedFat 26.4 g, Sodium 919.1 mg, Sugar 9.8 g

SOUTHERN BAKED MACARONI AND CHEESE



Southern Baked Macaroni and Cheese image

When you long for a little cheesy comfort but you're short on time, try our southern baked mac 'n cheese dish. It's ready to dig into in just 60 minutes.

Provided by Jessica Walker

Categories     Side Dish

Time 1h

Yield 8

Number Of Ingredients 5

2 cups uncooked elbow macaroni (about 6 oz)
3 eggs, beaten
1 block (10 oz) extra-sharp Cheddar cheese, shredded
2 1/4 cups milk
Salt and pepper to taste

Steps:

  • Heat oven to 350°F. In Dutch oven or 3-quart saucepan, cook and drain macaroni as directed on package.
  • In 9-inch square baking dish, mix cooked macaroni, beaten eggs and shredded cheese. Add milk, salt and pepper; mix well.
  • Bake 45 minutes. Enjoy!

Nutrition Facts : Calories 300, Carbohydrate 22 g, Cholesterol 110 mg, Fat 1, Fiber 1 g, Protein 16 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 4 g, TransFat 0 g

SOUTHERN MACARONI AND CHEESE



Southern Macaroni and Cheese image

Rib sticking macaroni and cheese.

Provided by LINDA PAGE

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h

Yield 10

Number Of Ingredients 7

1 (16 ounce) package uncooked elbow macaroni
3 (8 ounce) containers cottage cheese
1 (16 ounce) container sour cream
3 eggs
2 cups shredded sharp Cheddar cheese
¼ teaspoon cayenne pepper
1 teaspoon paprika

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large bowl combine cooked pasta, cottage cheese, sour cream, eggs, Cheddar cheese and cayenne pepper. Mix well and transfer to prepared dish. Sprinkle with paprika.
  • Cover loosely with aluminum foil and bake 40 minutes.

Nutrition Facts : Calories 476.8 calories, Carbohydrate 38.9 g, Cholesterol 114.8 mg, Fat 24.3 g, Fiber 2.1 g, Protein 25.1 g, SaturatedFat 14.3 g, Sodium 489.8 mg, Sugar 1.2 g

SOUTHERN LIVING'S CLASSIC BAKED MACARONI AND CHEESE



Southern Living's Classic Baked Macaroni and Cheese image

Classic Baked Macaroni and Cheese has an ample amount of protein to be a meatless main dish. Couple it with a steaming bowl of tomato soup for a balanced, whoesome supper.

Provided by senseicheryl

Categories     Cheese

Time 40m

Yield 4 bowls of mac & cheese, 4 serving(s)

Number Of Ingredients 8

1 (8 ounce) package elbow macaroni
2 tablespoons butter (or margarine)
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground red pepper
1 (8 ounce) package sharp cheddar cheese, shredded, divided

Steps:

  • Preheat oven to 400 degrees.
  • Prepare pasta according to package directions. Keep warm.
  • Melt butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened. Remove from heat. Stir in salt, peppers, 1 cup shredded cheese and cooked pasta.
  • Spoon pasta mixture into 4 lightly greased (8-ounce) ramekins; top with remaining 1 cup cheese.
  • Bake for 15 minutes or until bubbly. Let stand 10 minutes before serving.

Nutrition Facts : Calories 596.3, Fat 30, SaturatedFat 18.6, Cholesterol 91.9, Sodium 746.7, Carbohydrate 54.6, Fiber 2.1, Sugar 1.4, Protein 26.5

MACARONI AND CHEESE SOUTHERN STYLE



Macaroni and Cheese Southern Style image

I got this great dish from my Mother, who in turn got it from my Grandmother. This is a staple in our family throughout the year and especially on holidays. My Mother comes from a small town in Mississippi and all of her sisters make this dish the same way. Enjoy this Southern-styled twist on macaroni and cheese.

Provided by Chris

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h5m

Yield 8

Number Of Ingredients 6

1 (7.25 ounce) package macaroni and cheese mix
1 ¼ cups evaporated milk
2 eggs
salt and ground black pepper to taste
8 ounces thinly sliced Cheddar cheese, divided
½ cup butter, diced - divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart casserole dish.
  • Set cheese packet from mix aside. Bring a pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked firm to the bite, 5 minutes. Drain and reserve pasta cooking water.
  • Whisk contents of reserved cheese packet with evaporated milk, eggs, salt, and pepper in a bowl. Layer half the cooked macaroni in the prepared casserole dish, followed by half the Cheddar cheese slices in a layer. Dot with half the butter. Repeat layers, using remaining half of cooked macaroni, remaining Cheddar cheese slices, and remaining butter. Pour evaporated milk mixture over casserole. If evaporated milk mixture does not reach to the top of the casserole, pour in enough pasta cooking water to cover.
  • Bake in the preheated oven until bubbling, about 45 minutes.

Nutrition Facts : Calories 380.5 calories, Carbohydrate 21.7 g, Cholesterol 121.7 mg, Fat 26.1 g, Fiber 0.5 g, Protein 15.5 g, SaturatedFat 15.9 g, Sodium 520.5 mg, Sugar 6.7 g

SOUTHERN STYLE MACARONI AND CHEESE



Southern Style Macaroni and Cheese image

The recipe for this wonderful regional take on mac and cheese is an adaptation of one in The Gift of Southern Cooking (Knopf, 2003) by Edna Lewis, a Southern culinary legend, and Scott Peacock, the former chef of Atlanta's Watershed restaurant. Two ingredients set this macaroni and cheese apart from the pack: grated onion and Worcestershire sauce. This came from Saveur.com. When I made this I made a few changes. I used 3 bricks EXTRA-SHARP CHEDDAR CHEESE, COLBY CHEESE which was grated and MUENSTER CHEESE which was cubed. I left out the onions, nutmeg and worchestershire sauce. I doubled the pasta.

Provided by internetnut

Categories     Cheese

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 16

1 1/2 teaspoons kosher salt, plus more to taste
8 ounces hollow pasta, preferably elbow macaroni
butter, for greasing
7 ounces extra-sharp cheddar cheese, cut into 1/2-inch cubes
2 tablespoons flour
1 teaspoon flour
1 1/2 teaspoons dry mustard
1/4 teaspoon fresh ground black pepper
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne pepper
2/3 cup sour cream
2 eggs, lightly beaten
1 1/2 cups half-and-half
1 1/2 cups heavy cream
1/3 cup grated onion
1 teaspoon Worcestershire sauce

Steps:

  • 1. Heat oven to 350°. Bring a 4-qt. saucepan of salted water to a boil. Add pasta and cook until cooked halfway through, about 3 minutes. Drain pasta and transfer to a greased 9" x 13" baking dish. Stir in the cubed cheddar cheese and set aside.
  • 2. Combine 1 1⁄2 teaspoons salt, flour, mustard, black pepper, nutmeg, and cayenne in a large mixing bowl. Add the sour cream and the eggs and whisk until smooth. Whisk in the half-and-half, heavy cream, onions, and Worcestershire. Pour egg mixture over the reserved pasta mixture and stir to combine. Sprinkle the grated cheese evenly over the surface. Bake until the pasta mixture is set around the edges but still a bit loose in the center, about 30 minutes. Let cool for 10 minutes before serving.

SOUTHERN MACARONI AND CHEESE



Southern Macaroni and Cheese image

Categories     Pasta     Casserole/Gratin     Dinner     Bake

Number Of Ingredients 6

1 pound Elbow macaroni
2 cups Whole milk
2 l Eggs
16 ounces Shredded extra sharp Cheddar cheese (4 cups)
1/2 cup Unsalted butter (melted)
8 ounces Shredded Colby Jack cheese (2 cups)

Steps:

  • Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente. Transfer to a collander and rinse under cold water to stop cooking. Set aside.
  • In a large bowl whisk milk and eggs. Add cooked macaroni, half of the Cheddar cheese, melted butter, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper and stir until well combined.
  • Add half the macaroni mixture to a 13"x9" baking dish in an even layer. Sprinkle 1 1/2 cups of the Colby Jack evenly on top. Spread remaining macaroni mixture on top in an even layer. Cover with aluminum foil and bake on middle rack ov oven for 20 minutes.
  • Remove from oven. Carefully remove aluminum foil and discard. Top the macaroni with the remaining 2 cups of sharp Cheddar and 1/2 cup of Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden brown to burnt fairly quickly, so keep a close eye on it.)
  • Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

SOUTHERN LIVING BAKED MACARONI AND CHEESE



Southern Living Baked Macaroni and Cheese image

Make and share this Southern Living Baked Macaroni and Cheese recipe from Food.com.

Provided by Miss Annie

Categories     Cheese

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

2 teaspoons butter or 2 teaspoons margarine
1/4 cup onion, chopped
1 (10 3/4 ounce) can cheddar cheese soup
1/4 cup milk
1/4 teaspoon hot sauce
2 cups cheddar cheese, mild,shredded and divided
3 cups macaroni, cooked

Steps:

  • In a 3/4 cup saucepan, melt butter over medium heat.
  • Add onion, cooking and stirring for approximately 2 minutes.
  • Whisk in soup, milk, hot sauce and 1/2 cheddar cheese.
  • Stir just until cheese melts.
  • Stir in macaroni, and pour into a lightly greased 9-inch square baking dish.
  • Top with remaining cheese, and bake@ 375ºF.
  • for 30-45 minutes, or until golden and bubbly.

Nutrition Facts : Calories 642.7, Fat 28.6, SaturatedFat 17.6, Cholesterol 84, Sodium 916.2, Carbohydrate 67.4, Fiber 3.3, Sugar 3.3, Protein 28.2

SOUTHERN STYLE MACARONI AND CHEESE



Southern Style Macaroni and Cheese image

If you love the comfort of homemade mac and cheese, then you should try this recipe. It is creamy and oozing with cheesy goodness. There is never any left when I make it, and is great for taking to family gatherings or church socials.

Provided by Janet Crow

Categories     Pasta Sides

Time 40m

Number Of Ingredients 10

1 box 8 oz. elbow macaroni
1 c whole milk
1/4 block velveta, cubed
2 c shredded extra shard cheddar cheese
1 large egg, beaten
2 Tbsp unsalted butter
1/4 tsp dry mustard
1/4 tsp salt
1/2 tsp black pepper
paprika

Steps:

  • 1. Bring a large pot of water to a boil and cook the macaroni according to pkg. directions.
  • 2. Heat the milk in a small saucepan over med. low heat, add in the velveta and stir till melted. Set aside, beat the egg in a small bowl and add in some of the milk mixture and stir to temper the egg. Add the egg into the milk/velveta mixture. Drain the macaroni and add in the butter, then stir in the milk mixture and then 1 1/2 C. of the shredded cheese, dry mustard, salt and pepper. Bake in a lightly greased casserole dish at 350 degrees for 25 min. Remove and top with remaining cheese, sprinkle with paprika and return to oven for 5 minutes or until cheese is bubbly.

SOUTHERN STYLE MACARONI AND CHEESE



Southern Style Macaroni and Cheese image

Very cheesy, very easy and oh so good! This is my family's absolutely favorite mac and cheese. I can't even think about making a different recipe without getting, "what, are you nuts?". You can bake this in the oven or use the crockpot method. Hope you like this as much as we do!

Provided by CCinSC

Categories     Cheese

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 10

8 ounces elbow macaroni, cooked
4 tablespoons butter, melted
1 (12 ounce) can evaporated milk
1 1/2 cups whole milk
2 eggs, beaten
3 cups sharp cheddar cheese, shredded
1/2 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper
1 cup mild cheddar cheese, sliced

Steps:

  • Cook macaroni per package directions using the lower end of the cooking times as you will be cooking it more in the oven.
  • Drain macaroni and put into oven proof casserole.
  • Add all the ingredients except for the sliced cheddar.
  • Mix well.
  • Cover macaroni mixture with sliced cheddar.
  • Oven cooking: Bake in 350º oven for 25-30 minutes until cheese is melted and casserole is heated through.
  • Crockpot cooking: Cook 3-4 hours on low.

Nutrition Facts : Calories 494.3, Fat 30.9, SaturatedFat 18.9, Cholesterol 138, Sodium 776.6, Carbohydrate 29.9, Fiber 1, Sugar 3.5, Protein 24

MACARONI AND CHEESE SOUTHERN STYLE



Macaroni and Cheese Southern Style image

If you've got fans of pasta with ham and peas, you'll get takers for this simple version made with macaroni and cheese.

Provided by My Food and Family

Categories     Meal Recipes

Time 20m

Yield 4 servings

Number Of Ingredients 4

1 pkg. (7-1/4 oz.) KRAFT THICK 'N CREAMY Macaroni & Cheese Dinner
8 slices OSCAR MAYER Smoked Ham, chopped
1 cup frozen green peas, cooked, drained
1/2 tsp. HEINZ Yellow Mustard

Steps:

  • Prepare Dinner as directed on package.
  • Stir in remaining ingredients.
  • Cook until heated through, stirring occasionally.

Nutrition Facts : Calories 360, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 1120 mg, Carbohydrate 45 g, Fiber 4 g, Sugar 10 g, Protein 17 g

SOUTHERN-STYLE MACARONI AND CHEESE | SAVEUR



Southern-Style Macaroni and Cheese | SAVEUR image

How to make Southern-Style Macaroni and Cheese | SAVEUR

Provided by @MakeItYours

Number Of Ingredients 16

1 1⁄2 tsp. kosher salt, plus more to taste
8 oz. hollow pasta, preferably elbow macaroni
Butter, for greasing
7 oz. extra-sharp cheddar, cut into 1?2" cubes
(about 1 1?2 cups), plus 6 oz. grated (about 2 cups)
2 tbsp. plus 1 tsp. flour
1 1⁄2 tsp. dry mustard
1⁄4 tsp. freshly ground black pepper
1⁄4 tsp. freshly grated nutmeg
1⁄8 tsp. cayenne pepper
2⁄3 cup sour cream
2 eggs, lightly beaten
1 1⁄2 cups half-and-half
1 1⁄2 cups heavy cream
1⁄3 cup grated onion
1 tsp. Worcestershire

Steps:

  • Heat oven to 350°. Bring a 4-qt. saucepan of salted water to a boil. Add pasta and cook until cooked halfway through, about 3 minutes. Drain pasta and transfer to a greased 9" x 13" baking dish. Stir in the cubed cheddar cheese and set aside.
  • Combine 1 1⁄2 tsp. salt, flour, mustard, black pepper, nutmeg, and cayenne in a large mixing bowl. Add the sour cream and the eggs and whisk until smooth. Whisk in the half-and-half, heavy cream, onions, and Worcestershire. Pour egg mixture over the reserved pasta mixture and stir to combine. Sprinkle the grated cheese evenly over the surface. Bake until the pasta mixture is set around the edges but still a bit loose in the center, about 30 minutes. Let cool for 10 minutes before serving.

SOUTHERN-STYLE MACARONI AND CHEESE



Southern-Style Macaroni and Cheese image

The recipe for this wonderful regional take on mac and cheese is an adaptation of one in The Gift of Southern Cooking (Knopf, 2003) by Edna Lewis, a Southern culinary legend, and Scott Peacock, the former chef of Atlanta's Watershed restaurant. Two ingredients set this macaroni and cheese apart from the pack: grated onion and Worcestershire sauce.

Provided by @MakeItYours

Number Of Ingredients 16

1 1⁄2 tsp. kosher salt, plus more to taste
8 oz. hollow pasta, preferably elbow macaroni
Butter, for greasing
7 oz. extra-sharp cheddar, cut into 1?2" cubes
(about 1 1?2 cups), plus 6 oz. grated (about 2 cups)
2 tbsp. plus 1 tsp. flour
1 1⁄2 tsp. dry mustard
1⁄4 tsp. freshly ground black pepper
1⁄4 tsp. freshly grated nutmeg
1⁄8 tsp. cayenne pepper
2⁄3 cup sour cream
2 eggs, lightly beaten
1 1⁄2 cups half-and-half
1 1⁄2 cups heavy cream
1⁄3 cup grated onion
1 tsp. Worcestershire

Steps:

  • Heat oven to 350°. Bring a 4-qt. saucepan of salted water to a boil. Add pasta and cook until cooked halfway through, about 3 minutes. Drain pasta and transfer to a greased 9" x 13" baking dish. Stir in the cubed cheddar cheese and set aside.
  • Combine 1 1⁄2 tsp. salt, flour, mustard, black pepper, nutmeg, and cayenne in a large mixing bowl. Add the sour cream and the eggs and whisk until smooth. Whisk in the half-and-half, heavy cream, onions, and Worcestershire. Pour egg mixture over the reserved pasta mixture and stir to combine. Sprinkle the grated cheese evenly over the surface. Bake until the pasta mixture is set around the edges but still a bit loose in the center, about 30 minutes. Let cool for 10 minutes before serving.

TRADITIONAL SOUTHERN MACARONI AND CHEESE!



Traditional Southern Macaroni and Cheese! image

How to make Traditional Southern Macaroni and Cheese!

Provided by @MakeItYours

Number Of Ingredients 14

2 cups elbow macaroni or penne
1 cup half and half
2 cups milk
1/2 stick butter plus 1 Tbs.
1/4 cup flour
8 oz. Velveeta cheese ( you can use American, but nothing beats Velveeta in this)
2 eggs, beaten
about 4-6 slices Swiss cheese
2 cups cheddar cheese
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. Tabasco sauce
1 tsp. Worcestershire sauce (may sound strange but it adds a hint of flavor)

Steps:

  • Boil the macaroni in salted water for the time it says on the box and drain. Some recipes say to rinse it off, I don't do this. I think it removes the flavor. Also don't under cook it because if you do the macaroni will soak up all of your sauce and you will end up with dry mac and cheese.
  • Put the macaroni back in the pan with 1 Tbs of butter and let it melt and coat the macaroni.
  • Now we make a cheese sauce which I like to do in the microwave. It is much easier to do and doesn't stick or burn. Melt 1/2 stick of butter in the microwave and then add 1/4 cup of flour to that. Blend the flour into the butter with a whisk and microwave for about 30 seconds.
  • Add 1 cup half and half, 2 cups milk, 1/2 tsp. salt, 1/2 tsp. pepper, 1/2 tsp. garlic powder, 1 tsp. Worcestershire sauce and 1/2 tsp. Tabasco sauce. Whisk well and microwave for about 3 - 4 minutes. Whisk again to remove any lumps and then add 8 oz. of Velveeta cheese. Microwave for 2-3 more minutes until the cheese is melted and whisk again until smooth.
  • Beat 2 eggs in a bowl.
  • Put the macaroni in the cheese sauce and gently mix, then pour the eggs in and mix. Make sure the cheese sauce and pasta are not too hot or it will scramble your eggs. If it is still hot, you can temper your eggs by adding a little of the hot cheese sauce a spoonful at a time to the eggs and mixing to bring them up to temperature. After you mix, pour 1/2 into a 2 quart casserole dish you have sprayed well with cooking spray.
  • Lay about 3-4 slices of Swiss cheese on this layer and then cover with 1 cup cheddar cheese. Pour the other half over this and lay 3-4 slices of Swiss cheese over and the other 1 cup cheddar on top. Place in a preheated 350 degree oven for about 25-30 minutes or until it is bubbly and just starting to brown on top.

SOUTHERN MACARONI AND CHEESE



Southern Macaroni and Cheese image

Make and share this Southern Macaroni and Cheese recipe from Food.com.

Provided by Marg CaymanDesigns

Categories     Cheese

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 6

8 ounces elbow macaroni, cooked
8 ounces cheddar cheese or 8 ounces colby cheese, shredded
1/4-1/2 cup butter, melted
saltine crackers or cheese crackers, crushed
2/3 cup milk
salt and pepper

Steps:

  • Spray a flat bottomed casserole dish with vegetable spray.
  • Put half of the macaroni in the dish, top with half of the shredded cheese.
  • Sprinkle with salt and pepper.
  • Repeat.
  • Mix the melted butter and enough crushed saltines to absorb the butter, together.
  • Spread on top of cheese layer.
  • Pour milk slowly over all.
  • Bake at 350°F for 35-45 minutes or until milk is no longer liquid.
  • Let set for at least 10 minutes before serving.

Nutrition Facts : Calories 290.4, Fat 16.4, SaturatedFat 10.2, Cholesterol 47.9, Sodium 238.8, Carbohydrate 23.9, Fiber 1, Sugar 1, Protein 11.7

SOUTHERN MACARONI AND CHEESE



Southern Macaroni and Cheese image

Make and share this Southern Macaroni and Cheese recipe from Food.com.

Provided by Chef LL

Categories     Cheese

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 8

4 large eggs, well beaten
4 2/3 cups evaporated milk
1 1/2 lbs extra-sharp cheddar cheese
1 lb romano cheese
4 cups uncooked macaroni
1 tablespoon salt
1/4 cup softened butter
paprika, to taste

Steps:

  • cook macaroni in 1 tbl. salt (do not overcook noodles. rinse quickly and drain.).
  • melt butter into the macaroni by stirring.
  • layer- macaroni, paprika, cheese, macaroni, paprika, cheese, etc.
  • beat eggs and evaporated milk well. pour over mac n cheese. sprinkle bake at 350 degrees for 1 hour and 10 minutes.

Nutrition Facts : Calories 1041.8, Fat 63.6, SaturatedFat 39, Cholesterol 299.5, Sodium 2328.5, Carbohydrate 57.3, Fiber 1.7, Sugar 2.4, Protein 59.4

SOUTHERN MACARONI AND CHEESE! RECIPE - (4.2/5)



Southern Macaroni and Cheese! Recipe - (4.2/5) image

Provided by Tabatha

Number Of Ingredients 14

2 cups elbow macaroni or penne
1 cup half and half
2 cups milk
1/2 stick butter plus 1 Tbs.
1/4 cup flour
8 oz. Velveeta cheese ( you can use American, but nothing beats Velveeta in this)
2 eggs, beaten
4-6 about 4-6 slices Swiss cheese
2 cups cheddar cheese
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. Tabasco sauce
1 tsp. Worcestershire sauce (may sound strange but it adds a hint of flavor)

Steps:

  • Boil the macaroni in salted water for the time it says on the box and drain. Some recipes say to rinse it off, I don't do this. I think it removes the flavor. Also don't under cook it because if you do the macaroni will soak up all of your sauce and you will end up with dry mac and cheese. Put the macaroni back in the pan with 1 Tbs of butter and let it melt and coat the macaroni. Now we make a cheese sauce which I like to do in the microwave. It is much easier to do and doesn't stick or burn. Melt 1/2 stick of butter in the microwave and then add 1/4 cup of flour to that. Blend the flour into the butter with a whisk and microwave for about 30 seconds. Add 1 cup half and half, 2 cups milk, 1/2 tsp. salt, 1/2 tsp. pepper, 1/2 tsp. garlic powder, 1 tsp. Worcestershire sauce and 1/2 tsp. Tabasco sauce. Whisk well and microwave for about 3 - 4 minutes. Whisk again to remove any lumps and then add 8 oz. of Velveeta cheese. Microwave for 2-3 more minutes until the cheese is melted and whisk again until smooth. Beat 2 eggs in a bowl. Put the macaroni in the cheese sauce and gently mix, then pour the eggs in and mix. Make sure the cheese sauce and pasta are not too hot or it will scramble your eggs. If it is still hot, you can temper your eggs by adding a little of the hot cheese sauce a spoonful at a time to the eggs and mixing to bring them up to temperature. After you mix, pour 1/2 into a 2 quart casserole dish you have sprayed well with cooking spray. Lay about 3-4 slices of Swiss cheese on this layer and then cover with 1 cup cheddar cheese. Pour the other half over this and lay 3-4 slices of Swiss cheese over and the other 1 cup cheddar on top. Place in a preheated 350 degree oven for about 25-30 minutes or until it is bubbly and just starting to brown on top.

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