Description
Cheesy, Creamy, Southern Style Baked Macaroni & Cheese. The perfect side to a soul food Sunday night dinner.
Ingredients
- 16 oz Elbow Macaroni
- 3 Qts Water
- 2 Tsps Salt
- 2 Large Eggs (optional)
- 1/4 Cup Butter
- 8oz Block Sharp Yellow Cheddar: Half chopped, half shredded
- 8oz Block Sharp White Cheddar: Half chopped, half shredded
- 1 Tbs Sugar
- 2 Tsp Salt
- 1/4 or 1/2 Tsp Garlic Powder
- 1/4 Tsp Black Pepper
For the cheese sauce
- 1/4 cup Butter
- 1 cup Evaporated Milk
- 8 oz Block Colby-Jack, chopped
- 4 oz Block Sharp Yellow Cheddar: Half chopped, half shredded
- 4 oz Block Sharp White Cheddar: Half chopped, half shredded
- 1/4 Cup Sour Cream
Very Top
- Previously shredded yellow and white cheddar cheese
- Parsley Flakes
- Paprika
Instructions
- Â Fill a large size pot with cool water and salt and place over high heat.
- Â After 10 minutes, or once it comes to a boil, add in the macaroni, boil for 10-12 minutes, then drain water and set aside.
- When the macaroni is done, strain it with the colander and then pour the macaroni into the casserole dish.Â
- Â Add a half stick of butter (which is 1/4 cup) to the hot macaroni and add in the seasonings then stir well.
- Meanwhile, chop each 8oz block of sharp yellow and sharp white cheddar cheese in half, then shred half and chop the other half into small pieces and add to macaroni.
- Crack and beat 2 eggs really well then add them to the macaroni and fold everything in really well.
- Â For the cheese sauce:
- Chop the 8oz blocks of yellow cheddar, and white cheddar in half. Chop half of the cheese into small thin pieces and shred the other half.
- Chop the whole 80z block of colby-jack cheese into small pieces.
- Place a large pot over medium heat.
- Â Add in the half stick of butter (1/4 cup), and the milk.
- Then all all the chopped cheese to the pot.
- Stir until smooth, then cut the fire off, and stir in the sour cream.
- Add the cheese sauce to the macaroni and stir well.
- Â Garnish the very top: Garnish the top with the shredded cheese, paprika, and parsley flakes.Â
- Â Bake for 30-35 minutes, or 50 minutes if you like it really stiff, then remove.Â
Nutrition
- Serving Size: 6-8
