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Maggie Mae’s Southern Style Macaroni & Cheese

Maggie Mae's Southern Macaroni and Cheese

Maggie Mae's Southern Style Macaroni & Cheese

On a farm in the south they had two things - eggs and milk products. That is the basis of this recipe
Prep Time 20 minutes
Course Main Course, Side Dish
Cuisine American
Servings 8

Ingredients
  

  • 1/2 stick unsalted butter melted
  • 1 lb uncooked elbow macaroni
  • 2 cans evaporated milk
  • 3/4 lb Velveeta Cheese in one inch chunks
  • 3/4 lb sharp cheddar grated
  • 1/2 lb cheddar, fontina or gouda cheese grated
  • 6 ea eggs lightly beaten
  • 2 cups heavy cream
  • 1 tsp granulated garlic
  • 1/2 tsp black pepper
  • 1 cup salt to taste based on cheese saltiness
  • 1 cup cheddar cheese set aside for end

Instructions
 

  • Set Ovenoat 350 degrees for preheating
  • Cook macaroni 1 minute less than stated on the box (al dente) - drain and place in 9x13 baking dish
  • In a 6 qt. pan add the two cans of evaporated milk and place on low heat
  • add the Velveeta to the milk and stir until melted. Then do the same for the other cheeses.
  • Remove the cheese mixture from the heat and add the 2 cups of heavy cream and stir.
  • add the beaten eggs to the mixture that should be close to room temperature.
  • add seasonings to the cheese sauce and slowly pour over the macaroni in the dish.
  • Fold the macaroni and Cheese together slowly. Your dish will be almost full. Cover all the macaroni with the sauce.
  • mix the 1 cup of cheddar cheese with a 1/2 cup of crushed crackers, bread crumbs or crispy fried onions for topping. Sprinkle on top of dish.
  • Bake in 350 degree oven for 35-40 minutes until brown and bubly.

Notes

While it looks like there are a lot of steps, this is a relatively easy recipe. In the south, they used what was on the farm - eggs, milk, butter.
This recipe can be modified by cutting in half for a 9x9 dish or you can add any cheeses that melt easily.
Keyword macaroni & Cheese, southern
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