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 the full recipe you'll need a large pan that will hold 8 quarts; for a half pan use a 4 quart dish. As with all macaroni and cheese, serve this hot, right out of the oven if you possibly can. To reheat casserole, stir in a little extra milk before heating.
You must follow this recipe exactly and make no substitutes! Use only the original version of Velveeta brand processed cheese - no generics, no lower fat varieties. Use whole milk. Use real, pure butter - not margarine, not a butter substitute. Use only block cheese that you shred yourself, since pre-shredded cheese has fillers and stablizers in it that may affect the outcome of the recipe, and use sharp cheddar, not mild. If you make substitutes or changes, your results will not be the same. There is a reason this is called special occasion!
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!
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 medium cut elbow macaroni
- 1 pound of sharp cheddar cheese
- 1 pound of Monterey jack cheese
- 2 pound block of original Velveeta brand cheese
- 2 to 2-1/2 cups of whole milk
- 4 large eggs, beaten
- Kosher salt, freshly cracked pepper and Cajun seasoning, to taste
- 1 cup (2 sticks) of pure butter
Butter or spray a large baking dish or casserole pan with non-stick cooking spray; set aside. For the full recipe you'll need a large pan that will hold 8 quarts; for a half pan use a 4 quart dish. 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.
Add half of the elbow noodles to the baking pan 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 about 30 to 35 minutes, or until bubbly and lightly browned on top. Makes about 12 servings.
Cook's Notes: This is a big batch recipe, meant to feed a holiday crowd, but it also halves very nicely. Size matters with your pasta noodles also, so look for a medium cut elbow, not too small, not too large or jumbo. Do not make substitutes, use low or reduced fat products, margarine, or a generic brand processed cheese. I use Velveeta brand processed cheese, sharp cheddar (not mild), whole milk and Land O'Lakes brand pure butter. Do not substitute pre-shredded cheeses as they contain fillers and stablizers that will affect the results.
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