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| This macaroni and cheese is insanely decadent, buttery, gooey, and over the top cheesy. |
Southern Style Macaroni and Cheese
This is not a mac and cheese you want to serve once a week but more say for company, pot lucks, special occasions, events, or holidays ... but I so wanted to make it to share with you. Oh the sacrifice!This recipe makes a huge casserole dish perfect for the holidays, but also can be easily halved for 6 to 8 servings. Halved it fits nicely into my CorningWare 2 1/2-quart casserole dish - the full recipe I do in a CorningWare 4-quart roaster. Serve hot right out of the oven. To reheat stir in a little extra milk before heating.
Here are some marvelous reviews this macaroni
and cheese has received! Yay - thank y'all so much!!
Steven W: I have been making mac and cheese for years and it has always been a disaster! I made it for my clients over Thanksgiving! You have saved my life. ALL HAIL DEEP SOUTH DISH! I own a catering company in Maryland and I use your recipes all the time. What a life saver! Thank you!If you're looking for something a little less rich, more for every day, check out my Everyday Macaroni and Cheese.
Karen F: I have to tell you that I tried your macaroni and cheese for thanksgiving, and it was a huge success. I have never been able to master mac and cheese, but I am the queen now.
Wendy H: Made your wonderful Holiday Mac and Cheese! My family raved about it! Also made your wonderful buttermilk biscuits!
Angel H. I made your Mac-n-cheese for Thanksgiving! It was amazing and will be the go to recipe from now on!
If you think this sounds yummy, I'd sure ♥ it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!
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Recipe: Mary's Southern Style Special Occasion Macaroni and Cheese
©From the Kitchen of Deep South Dish
Prep time: 20 min |Bake time: 35 min | Yield: About 12 servings
Ingredients
Instructions
- 2 pounds of elbow macaroni
- 1 pound of cheddar cheese
- 1 pound of Monterey jack cheese
- 2 pound block of Velveeta cheese
- 2 to 2-1/2 cups of milk
- 4 eggs, beaten
- Kosher salt, freshly cracked pepper and Cajun seasoning, to taste
- 1 cup (2 sticks) of butter
Boil noodles, rinse, drain and set aside. Preheat oven to 375 degrees F. Shred the cheddar and jack cheeses, stir together and set aside. Meanwhile, pour 2 cups of milk into a large saucepan and warm over medium low heat. Cut up the Velveeta into chunks, add to the saucepan and cook over medium low heat until all of the cheese has melted. Add the additional milk only if needed to thin. Remove from the heat and set aside. Crack the eggs into a separate bowl and lightly whisk. Scoop out some of the cheese sauce and slowly add that to the eggs to temper them, continuously whisking as you add the liquid to the eggs. Once well tempered, add the eggs to the cheese sauce and whisk together until well mixed.
Spray a large (3-/12 quart) baking dish or casserole pan with non-stick cooking spray. Add half of the elbow noodles and season with salt, pepper and Cajun seasoning. Slice thin layers of butter and spread them around on top of the noodles. Sprinkle 1/2 of the cheddar/jack cheese combo over the noodles. Ladle 1/2 of the Velveeta cheese sauce over that. Repeat the layers of noodles, seasoning, butter, cheddar/jack cheese, and Velveeta sauce.
Cook at 375 degrees F, uncovered for 30 to 35 minutes, or until bubbly and browned. Makes about 12 servings.
Note: I use Land O'Lakes butter.
Source: http://deepsouthdish.com
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Mmmmmm. I can just imagine how good that tastes.
ReplyDeleteoh my, I'm addicted to cheese. . .that looks fantastic
ReplyDeleteLadies it is so decadent! Thanks for stoppin' by!!
ReplyDeleteI made this last night for a party we had. It was a hit with everyone but I have to tell you the biggest compliment came from my Hubby. First I have to tell you he hates my blogging hobby. It has been the cause of many fights. After he tasted your mac and cheese recipe and said how wonderful it was about 20 times he then said "you getting this recipe is worth your blogging!"
ReplyDeleteThat is as big of a compliment I've ever heard from my husband!
Thanks!
I made this today....yummy!
ReplyDeleteAw Tori, always good to get the hubs with the food LOL! thanks so much!
ReplyDeleteThanks MsMaj! So glad you enjoyed it.
Ok I just pulled it out of the oven and I couldnt wait for dinner to try it so I got myself a little bowl and it is sooooo good! I used Colby jack instead of chedder and jack and I am very impressed. My family is going to LOVE this one. I have yet to be disappointed with anything I have tried from your website! Having this and BBQ chicken pieces for dinner with of course another pitcher of the sweet tea :D I love to cook and have been looking for some good ole southern recipes that I loved as a child growing up in the dirty south of Tx and these definitely hit the spot! Thanks again
ReplyDeleteThanks again Stephy!! I'm so glad you're enjoying the recipes. Thanks so much for taking the time to come back and leave a comment again. I hope I can continue to give you recipes you love!!
ReplyDeleteIt was sounding wonderful until the Velveeta; can't stand that stuff, it tastes like fake cardboard. I'll have to try substituting another cheese cause I've gotta try it!
ReplyDeleteOh I know not everybody is a fan of Velveeta but I most certainly am and well, sorry but I have to disagree about that taste comparison. I find it to be quite tasty actually. I have always been a fan, and always will be, and for mac & cheese, you cannot beat the creaminess it adds. But we can agree to disagree on that - happy Thanksgiving!
ReplyDeleteYou are gonna save my Thanksgiving!!! And I am all about cooking from scratch and with fresh ingredients... But Velveeta is like Cream of Mushroom Soup, or Sweetened Condensed Milk... It's not fresh or homemade, but an essential and traditional ingredient in the Southern kitchen! Way to go!!!
ReplyDeleteTo the person who doesnt like Velveeta- all you have to do is get a large can of evap milk and heat it on med-lo heat. add sum butter and about a cup of sharp cheddar cheese. Its rich and creamy and so yummy instead of the fake cheese. This is to just replace the velveeta not the rest. =)
ReplyDeleteHey there I plan on making this for Thanksgiving tomorrow, do you think it would be okay to mix everything tonight and then just bake it off tomorrow or do you think it would lose its creaminess and the pasta would get to mushy?
ReplyDeleteI prefer mac and cheese fresh myself so I never make it ahead, but you can make mac and cheese ahead of course. Can't attest to the change in quality personally though. Just either allow it to come to room temperature or allow extra time for cooking and if you're using toppings don't apply those until just before you cook it.
ReplyDeleteI made this for our Thanksgiving Dinner. It turned out wonderful. Nothing but praises from the entire family. Especially my 5yo grand daughter, who is the picky one in the family. She even ate it the next day. Thanks so much for all of your recipes. You have single handedly restored my love of cooking with all your recipes.
ReplyDeleteWhat a great compliment Jeannie! Thanks so much for taking the time to come back and leave a comment. I'm so glad y'all enjoyed the recipe!!
ReplyDeleteThis was a huge hit for Thanksgiving. My sis isn't a fan of velveeta either so I just didn't tell her it was in it. Well, low and behold she just had to have the recipe. I seem to love all your recipes.....Thanks bunches!!!
ReplyDeleteOh Amy that's hilarious! I can't imagine her expression when you showed her the recipe. Glad you're enjoying the recipes!!
ReplyDeleteHello! Yummy, my daughter eats the leftovers in a Mac and cheese burrito with pickled jalapeño slices she loves it! And so do I!
ReplyDeleteMy daughters eat the levers in a Mac and cheese burrito with jalapeño slices! We both love it! I just strolled across your sight and can not wait to try many more recipes. I lived in Louisiana from 4 hrs to 15 hrs of age. My family is all from Texas. So I am super excited!
ReplyDeleteWelcome Serenity! That burrito is new to me, but how can you go wrong?!
ReplyDeleteMs. Mary, OMG!!! I made your mac-n-cheese, candied yams, and Coca Cola ham for dinner today. My whole NEIGHBORHOOD came to eat! It was wonderful. I swear, this is the BEST macaroni and cheese, EVER!!!! My husband's eyes literally rolled back in his head. With each bite, my best friend had to stop and sigh. I almost died, it was just so good. Thank you so much for sharing. You're the southern Mama I never had!
ReplyDeleteKarnisha, I'd be more than happy to sit in as your southern mama!! I wish you could see the smile on my face after reading your comment just now. Thanks for lighting up my night!! :D
ReplyDeleteIs the recipe above for Southern Style Special Occasion Macaroni and cheese the full version or the halved one? It says it can be halved to feed 6-8 people, but the directions say it is to feed 6-8. Just wanted to make sure I had the right size dish available. Thanks so much. Can't wait to try it!
ReplyDeleteHi Rukhsana - thank you for pointing that out & sorry for the confusion. That was me playing around with some new coding that requires adding yield. The recipe as stated makes the big batch - probably around 12 servings or more, meant for holidays. Halved is the one that will yield about 6 to 8 servings. Hopefully I have clarified that. Thanks so much!!
ReplyDeletei cooked this today and now have plenty of leftovers, just wondering can it be frozen?
ReplyDeleteHi Adrienne! Yeah, this is a holiday recipe so even halved it still makes a fairly large casserole. I have never had any leftover but I think if you prtion it out into serving sizes in small freezer containers or else freezer bags & it should be fine. Hope you enjoyed it!
ReplyDeleteI made the full recipe for Easter this year. We hosted our family and several friends. Needless to say, it was the belle of the buffet!! My sister-in-law had two girlfriends staying with her so she took home some of the leftovers! They had it for supper the next day. The rest went home with our daughter and the grandkids. Guess I'll have to make another batch so we can have some leftovers!
ReplyDeleteHey Renee! Thanks for coming back to share your comment - I appreciate that!
ReplyDeletegotta love me some mac and cheese, i'll have to add some ingredients to my next shopping list for sure. PS, will this one eventually have the add to recipe box? or am i blind and just missed it, thanxxxxxxxxxxxx
ReplyDeleteGuess I haven't gotten to this one yet - I'll do it tonight!
ReplyDeleteDo you usually cook the noodles have way through so that they are not completely cooked so it can be cooked in the oven
ReplyDeleteI just cook them al dente, about 1 minute under the lowest time recommended on the package. Hope that helps & Happy Thanksgiving!
ReplyDeleteI'm making this for Thanksgiving tomorrow....will a 9 x 13 glass dish be big enough?
ReplyDeleteHi BJ! A 9 x 13 will work if you're doing a half recipe. If you're doing the full recipe it needs about a 4 quart baking dish - like a small roasting pan. A 9 x 13 probably holds about 2 quarts, so potentially for the full recipe you would likely need two of those 9 x 13 inch pans. Hope that helps. Have a Happy Thanksgiving!!
ReplyDeleteHi BJ! I just measured out my 9 x 13 x 2 inch baking dish. It held 12 cups - 3 quarts - but that is to the brim & won't allow for any expansion of the casserole. I would go with two 9 x 13s divided evenly and that'll be safe. Hope that helps!
ReplyDeleteMary , Could I make this a day ahead??? Put it all together and cook it the next day ???
ReplyDeleteThanks Connie
Well Mary, I had asked you earlyer if I could put this dish together and cook it tomorrow, well could not wait for your answer, and went ahead and cooked it !!!! You have another winner here. OMG was SOOOOOOOOOOOO GOOD !!! Now if me and hubby can stop testing and eating it , I will just heat it up for Mothers Day Dinner.....This will be the only mac and cheese I will ever cook again. It did half very easy .Thanks Connie from Va
ReplyDeleteThanks so much Connie - I'm thrilled that y'all enjoyed it!! Sorry I missed your question - was away from the computer & technology to spend some time with my family. I know that some readers have mentioned wanting to make it ahead, but I haven't done that personally so can't attest to how this dish does making it ahead.
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