No One Makes Mac & Cheese Like the South

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while adding creaminess.

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: colby cheese

Colby cheese is often less expensive and melts well.

monterey jack cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone is a cost-effective melting cheese.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Margarine can be a less expensive fat substitute.

Start by preparing the cheese blend with 1 lb sharp cheddar, 1 lb low moisture mozzarella, 6 to 8 oz KBY Jack, and 6 to 8 oz red wax gouda.

Cut the cheeses into pieces that fit into the food processor hopper.

Use the cheese grater attachment on the food processor to shred the mozzarella first, then set it aside.

Prepare a seasoning blend with about 1 teaspoon of mustard powder, garlic powder, paprika, onion powder, and half the amount of MSG and salt.

Season the cheese with some of the seasoning blend.

In a bowl, prepare the custard base by beating 3 eggs, then adding 2 cups of cream and 1 can of evaporated milk.

Add 2/3 cup sour cream directly to the cooked pasta and season with salt and some of the seasoning blend.

Boil water and add salt and 2 packets of cowo de poo for flavor.

Preheat the oven to 375°F.

Cook the cavatapi pasta for 4 minutes and 15 seconds until par-cooked, then drain it.

In a bowl, add the drained pasta, a couple knobs of butter, and mix in the sour cream and remaining butter.

Season the pasta with the remaining seasoning blend and mix in about a third of the cheese blend.

Grease the baking dish thoroughly to help crisp the mac and cheese.

Layer half of the pasta into the greased baking dish, pour in half of the custard base, and add a layer of cheese on top.

Add the remaining noodles and top with the rest of the cheese and custard base, ensuring everything is compacted.

Transfer the baking dish onto a sheet tray and add any remaining moisture if needed.

Bake in the preheated oven at 375°F for 45 minutes, turning it after 25 minutes for even cooking.

Let the mac and cheese rest for 25 to 30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens