HOW TO MAKE SOUTHERN MACARONI AND CHEESE RECIPES

Name: Southern Mac and Cheese
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings.
Ingredients: 1 package (16 ounces) elbow macaroni; 2 large eggs, room temperature; 1 can (12 ounces) evaporated milk; 1/4 cup butter, melted; 2 tablespoons prepared mustard; 1 teaspoon seasoned salt; 1 teaspoon pepper; 8 ounces process cheese (Velveeta), melted; 2 cups shredded mild cheddar cheese, divided; 2 cups shredded sharp cheddar cheese, divided

SOUTHERN MAC AND CHEESE RECIPE: HOW TO MAKE IT

Southern Mac and Cheese Recipe: How to Make It image

No down-home meal is complete without Southern mac and cheese. Three types of cheese and a squirt of mustard make this comforting dish sing! —Katie Sloan, Charlotte, North Carolina

Provided by Taste of Home

Categories Dinner

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 package (16 ounces) elbow macaroni
2 large eggs, room temperature
1 can (12 ounces) evaporated milk
1/4 cup butter, melted
2 tablespoons prepared mustard
1 teaspoon seasoned salt
1 teaspoon pepper
8 ounces process cheese (Velveeta), melted
2 cups shredded mild cheddar cheese, divided
2 cups shredded sharp cheddar cheese, divided

Steps:

Cook macaroni according to package directions. Preheat oven to 350°. , Meanwhile, in a large bowl, whisk the eggs, milk, butter, mustard, seasoned salt and pepper until combined. Stir in the process cheese and 1-1/2 cups of each cheddar cheese. , Drain macaroni; stir into cheese mixture. Pour into a greased 3-qt. baking dish. Top with remaining cheeses. Bake, uncovered, until cheese is melted and edges are bubbly, 25-30 minutes.

Nutrition Facts : Calories 830 calories, FatContent 45g fat (30g saturated fat), CholesterolContent 213mg cholesterol, SodiumContent 1368mg sodium, CarbohydrateContent 67g carbohydrate (11g sugars, FiberContent 3g fiber), ProteinContent 39g protein.

SOUTHERN MACARONI AND CHEESE RECIPE - NYT COOKING

Southern Macaroni and Cheese Recipe - NYT Cooking 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

Total Time 45 minutes

Yield 8 to 10 servings

Number Of Ingredients 7

Ingredients

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.

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