Southern Macaroni and Cheese
This will be your new favorite macaroni and cheese dish. Perfect for Thanksgiving, Christmas, or even a Sunday night dinner.
Equipment
- large pot
- colander
- mixing bowl
- measuring cup
- measuring spoons
- 9x13 inch baking dish
- aluminum foil
Ingredients
- 16 oz elbow macaroni
- 2 cup whole milk
- 2 eggs
- 3 cup extra-sharp cheddar shredded
- ½ cup butter melted
- 2 cup colby jack shredded
- 1½ tsp salt
- 1 tsp black pepper
- 1½ tsp cayenne pepper
Instructions
- Heat oven to 350℉.
- Fill a large pot with 16 oz of water. Bring the pot to a boil, add elbow macaroni and cook until a little under al dente, about 5 minutes.
- Take pot off heat and transfer to a colander. Rinse macaroni under cold water for about 1 minute.
- In a mixing bowl, combine 2 cups of whole milk, 2 large eggs, the cooked macaroni, 2 cups of shredded extra-sharp Cheddar, ½ cup of melted butter, 1½ teaspoons of salt, 1 teaspoon of pepper, and 1½ teaspoons of cayenne.
- In a 9-by-13 inch baking dish, spread half the macaroni mixture in an even layer. Sprinkle 1½ cups of shredded Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer.
- Cover the dish with aluminum foil. Bake in oven for 30 minutes.
- Remove dish from oven. Remove and discard the aluminum foil covering dish. Spread the remaining 1 cup of shredded extra-sharp Cheddar and ½ cup of shredded Colby Jack on top of baked macaroni.
- Broil on top rack of oven until cheese is browned in spots, about 3 to 5 minutes.
- Remove dish from oven and allow sit for 5 to 10 minutes. Enjoy!
Notes
I used Trader Joe's Wisconsin Extra-Sharp Cheddar Cheese.
The macaroni and cheese makes a large mess in the dish so I recommend getting a baking dish from the Dollar Store so you can easily throw the dish away after use.
The macaroni and cheese makes a large mess in the dish so I recommend getting a baking dish from the Dollar Store so you can easily throw the dish away after use.