Macaroni and Cheese Southern Style

Macaroni and Cheese Southern Style

39 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 5 m
Chris
Recipe by  Chris

“I got this great dish from my Mother, who in turn got it from my Grandmother. This is a staple in our family throughout the year and especially on holidays. My Mother comes from a small town in Mississippi and all of her sisters make this dish the same way. Enjoy this Southern-styled twist on macaroni and cheese.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart casserole dish.
  2. Set cheese packet from mix aside. Bring a pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked firm to the bite, 5 minutes. Drain and reserve pasta cooking water.
  3. Whisk contents of reserved cheese packet with evaporated milk, eggs, salt, and pepper in a bowl. Layer half the cooked macaroni in the prepared casserole dish, followed by half the Cheddar cheese slices in a layer. Dot with half the butter. Repeat layers, using remaining half of cooked macaroni, remaining Cheddar cheese slices, and remaining butter. Pour evaporated milk mixture over casserole. If evaporated milk mixture does not reach to the top of the casserole, pour in enough pasta cooking water to cover.
  4. Bake in the preheated oven until bubbling, about 45 minutes.

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Reviews (39)

Rate This Recipe
Mika
85

Mika

Sounds like a good midweek mac and cheese recipe but true southern mac and cheese recipes never begins with a processed cheese mix!!!

Mark
34

Mark

I googled a Mac & cheese receipt and yours looked easy and the reviews sold me. It was for a church group X-mas dinner. I doubled the receipt and could not wait to try. By the time I got to my Mac & cheese on the buffet my huge Casserole was about gone. Everyone was raving how good it was. Thanks Chris for posting. Oh, my wife was very skeptical on how good it could be. She apologized and agreed it was easy and a hit. "Dodged that bullet".

Stevelo1k
29

Stevelo1k

Hey Chris, this is awesome mac and cheese, we love it here. Anyway only a few comments, we did a triple batch (obvously more then one of us), I'd recommend keeping the butter at a 1/2 cup its more then enough. We also used mozarella in addition to the cheddar, it was awesome. The families own personal favorite is lobster with the mac and cheese, but you sothern folks could definitely substitute crawfish, I know I would if I could get them. But just like the receipe says this is one awesome mac and cheese definitely 5 stars thanks for sharing Chris.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 380 cal
  • 19%
  • Fat
  • 26.1 g
  • 40%
  • Carbs
  • 21.7 g
  • 7%
  • Protein
  • 15.5 g
  • 31%
  • Cholesterol
  • 128 mg
  • 43%
  • Sodium
  • 569 mg
  • 23%

Based on a 2,000 calorie diet

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