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.
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.
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