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
Servings 8
Cost 17
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.
