Southern-Soulful Baked Macaroni and Cheese - Creamy & Cheesy Recipe - Ellen’s Thanksgiving Series 🧀

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.

Grate Kobe Jack and mild cheddar cheese using a box grater and set aside.

Fill a saucepan with water and bring it to a boil over high heat, covering the pot.

Once boiling, add kosher salt and 1 pound of elbow macaroni, stirring to prevent sticking.

Cook the macaroni until al dente, then drain and transfer to a large bowl.

In a skillet over medium heat, melt 2 tablespoons of unsalted butter.

Add 2 tablespoons of all-purpose flour to the melted butter and whisk for about 2 minutes to eliminate the raw flour taste.

Slowly add in 1 cup of warm evaporated milk, stirring to prevent lumps, and cook until the sauce thickens.

Remove the sauce from heat and stir in 1 cup of freshly grated Kobe Jack cheese until melted.

Combine the cheese sauce with the cooked macaroni in the large bowl, then add 1 and 1/2 cups of evaporated milk, 2 cups of Kobe Jack cheese, and 1/4 cup of mild cheddar cheese.

Add 1/2 teaspoon of kosher salt, 1/2 teaspoon of white pepper, 1/2 teaspoon of ground mustard, and 1/2 teaspoon of smoked paprika, stirring to combine and taste for seasoning.

Add 2 lightly beaten extra large eggs to the macaroni mixture and stir until well blended.

Pour the macaroni mixture into a greased 9x13 baking dish, spreading it evenly.

Top with additional Kobe Jack and mild cheddar cheese before baking.

Preheat the oven to 350°F and bake for about 30 minutes until the cheese is melted.

Let the baked macaroni and cheese sit for 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens