Southern Baked Mac & Cheese Recipe | OneStopChop

cheddar cheese

🥗Healthier: reduced-fat cheddar cheese

💰Cheaper: processed cheese

Lower calorie option or more budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Healthier fat source or cheaper alternative.

Start shredding the cheese: mozzarella, Swiss, Kobe Jack, mild cheddar, and sharp cheddar. Cube the Velveeta cheese.

In a bowl, crack 2 large eggs and whisk them well.

Season the eggs with Lowry seasoning salt and black pepper.

Whisk in the Carnation evaporated milk into the egg mixture.

Add an equal amount of whole milk to the egg mixture and whisk well.

Mix in dry ground mustard and cayenne pepper into the egg and milk mixture until well incorporated.

Bring a large pot of heavily salted water to a boil for the elbow macaroni.

Cook the elbow macaroni until just short of al dente, then drain without rinsing.

In a large bowl, add about 1 stick of butter to the hot macaroni and mix until melted and coated.

Add a few tablespoons of sour cream to the macaroni and mix until coated.

Pour the egg and milk custard mixture into the macaroni and mix immediately to avoid curdling the eggs.

Add in the shredded cheese mixture to the macaroni and stir gently until the cheese begins to melt.

Add the cubed Velveeta and cubed sharp and mild cheddar cheese to the macaroni and mix gently.

Layer half of the macaroni and cheese mixture into a baking dish, then add a layer of cheese in the middle for presentation.

Add the remaining macaroni and cheese mixture on top and flatten it out.

Top with another layer of cheese to create a nice brown crust during baking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens