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Southern Style Baked Macaroni and Cheese
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- #16715
Don't mess with a southerner's mac and cheese. This recipe is a classic baked version that is creamy and cheesy.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
9 reviews
3 comments
ingredients
1 package (16 ounce size) elbow macaroni
1 pound sharp New York cheddar cheese, grated
1 teaspoon dry mustard powder
3 eggs, beaten
milk
salt and pepper
directions
Preheat the oven to 350 degrees F.
Bring a large pan of water to a boil. Add the elbow macaroni and cook until just al dente.
Drain the macaroni well and return it to the pan. Stir in 3/4ths of the grated Cheddar, dry mustard powder, eggs, and just enough milk to bring the liquid just up to the top of the pasta.
Cook over medium heat, stirring constantly, until the cheese melts.
Pour the macaroni and cheese into a 3-quart baking dish and cover tightly with aluminum foil. Place the baking dish in the oven and bake at 350 degrees F for 25-30 minutes or until it is mostly set in the middle.
Remove the foil, top with the remaining cheese, and bake for 5 more minutes. Let the mac and cheese sit for 5 minutes before serving.
Optional: top with chopped green onions or diced, cooked bacon.
nutrition data
672 calories, 42 grams fat, 34 grams carbohydrates, 39 grams protein per serving.
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reviews & comments
Ok - what's with the cottage cheesy quality after this was baked? Is that the eggs? Didn't like that! Also kind of bland.
You added more egg and milk which would change the texture significantly.
I also used 16oz of pasta. I wasn't sure that was right so I added an extra egg just in case. And just a tiny bit more cheese. I also added crushed red pepper flakes, and used a can of carnation milk along with regular milk. It's in the oven now. It smelled awesome until it really got cooking on the stove top. I think that's when the eggs started to cook and it lost its cheesy rich smell. Waiting to see how it turns out.
October 30, 2013
For extra creamy mac and cheese use evaporated or whole milk!
June 12, 2013
This was super easy to make. I only changed the yellow mustard to spicy brown mustard. Wonderful recipe
June 24, 2009
sooo i've come from having tons of good mac & cheese from southern families that i know and this was far from a disapointment but if you wanna kick it up.....add some cream cheese, with a lil less cheddar....and a splash of lousiana crystal hot sauce....SOOOO GOOD
June 8, 2009
This recipe was the best. It was very helpful. It is the best macaroni n cheese ever! Thanx for the recipe.
May 25, 2009
This is a very good recipe. I added more cheese, and mustard, but even "as is" is is great.
April 11, 2009
Similar recipe to what I've grown up on. My mother substitutes the milk with buttermilk - gives it an even richer taste, she calls it heart attack mac and cheese.
November 1, 2008
This style of mac & cheese is comfort food to me, and this recipe is a good basic start. There were a few problems, though. I think one other reviewer is correct that the macaroni package size should be 16 oz instead of 6 oz. The oven temperature and pan size also were missing. I baked mine in a 13-by-9-by-2-inch pan in a 350-degree oven. However, the results were great, and with these revisions, I'll be making this again and again.
November 21, 2007
OH MY GOODNESS THAT'S ALL I CAN SAY VERY SIMPLE, LIGHT ON YOUR POCKET AND SIMPLY DELICIOUS, THIS IS BY FAR THE BEST MACARONI I'VE EVER FIXED JUST UNBELIEVABLE. THANKS FOR THE RECIPE DEFINATELY ONE TO KEEP.
I think the recipe should have 16 ounces of macaroni noodles. Not 6.
December 1, 2003
I think this ranks in the top 3 Best Mac & Cheese ever! I cooked it in a deep dish cass., so instead of baking 5 minutes at the end, I low broiled for about 10 minutes. Of course, heavy on the pepper. If you like southern mac & cheese pie, then this recipe is for you. Grab a fork and forget your manners!