Southern Style Macaroni and CheeseThis 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! 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!
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
- 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.
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