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Southern-Style Macaroni and Cheese | Can't Stay Out of the Kitchen | I love this fantastic #macaroni & #cheese dish. It uses 3 cheeses & gets its zip from #cajun seasoning. This kid-friendly #casserole is perfect for potlucks or #MeatlessMondays. #macaroniandcheese

Southern-Style Macaroni and Cheese

This American classic Macaroni and Cheese is fantastic. It's made with 3 cheeses, real butter & cream, eggs & Penzey's Cajun seasoning. This spectacular recipe makes two 9x13" casseroles. It's kid-friendly & perfect for potlucks, company, Meatless Mondays or Lent.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Pasta/Meatless Main Dish
Cuisine Southern
Servings 16

Ingredients
  

  • 36 oz. Skinner’s large cut elbow macaroni cooked according to package directions and drained
  • 2 lbs. sharp cheddar cheese , shredded or one pound cheddar and one pound Monterey Jack
  • 2 lbs. original Velveeta cheese cubed
  • 2 cups half-and-half or heavy whipping cream not 2% milk
  • 4 large eggs beaten
  • sea salt, pepper & Penzey's Cajun seasoning to taste
  • 1 cup unsalted butter (not margarine) 2 sticks
  • minced fresh parsley for garnish

Instructions
 

  • Bring macaroni to a boil and cook according to package directions.
  • While macaroni is cooking place cream and Velveeta cheese cubes in a large saucepan over low heat and melt.
  • You may have to use a potato masher to get the cheese to melt down easily.
  • Remove from heat.
  • In a small bowl, beat eggs with a whisk.
  • When Velveeta sauce melts, scoop a ladle full of the cheese sauce and drizzle it into the egg mixture to temper the eggs.
  • Add SLOWLY so eggs don’t curdle.
  • Whisk until all the cheese sauce has been incorporated into the eggs.
  • Pour the egg/cheese mixture back into the Velveeta mixture and stir to combine.
  • Spray a 10x15” glass baking dish with cooking spray (or use two 9x13" glass baking dishes).
  • Place half of the macaroni in the bottom of prepared dish.
  • Sprinkle generously with salt, pepper and Cajun seasoning.
  • Cut one of the sticks of butter into very thin slices and spread over top of macaroni.
  • Sprinkle half of the cheddar/Monterey Jack cheeses over top of the noodles.
  • Pour half of the Velveeta cheese sauce over top of cheeses.
  • Cover cheese sauce with remaining macaroni.
  • Sprinkle with salt, pepper and Cajun seasoning.
  • Spread thinly sliced butter pieces over top of macaroni.
  • Sprinkle the remaining cheddar and Monterey Jack cheeses over top.
  • Ladle the remaining Velveeta mixture over top of all.
  • Cover with foil.
  • Bake at 375° for about 30 minutes.
  • Tent foil.
  • Bake an additional 15 minutes or until hot and bubbly.
  • Garnish with fresh parsley, if desired

Notes

Recipe adapted from Deep South Dish.
© Can’t Stay Out of the Kitchen
Keyword casserole, cheese, macaroni and cheese, main dish, noodles
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