Southern prepared macaroni and cheddar, otherwise named soul food macaroni and cheddar. It’s definitely a comforting food. Creamy, rich, and deliciously mushy, with those fresh browned cheddar edges… nobody can oppose superbly heated macintosh and cheddar.
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Southern Mac and Cheese Recipe
Prep 15 m Cook 33 m Ready In 48 m Serving 20
Ingredients
1 pound elbow macaroni
4 pounds Cheddar cheese, sliced
1 1/2 cups milk
5 eggs, or more to taste
1 tablespoon yellow mustard
ground black pepper to taste
Directions
Preheat stove to 300 degrees
Heat a large pot of lightly salted water to the point of boiling. Cook elbow macaroni in the bubbling water, mixing once in a while until delicate yet firm to the chomp, 8 minutes. Drain.
Layer a portion of the macaroni in a 5-quart preparing dish; top with a layer of cheddar. Keep layering macaroni and cheddar into the dish, finishing with a cheddar layer.
Mix the eggs, milk, and mustard together in a bowl; pour over macaroni blend, until milk blend gets to the entirety of the macaroni.
Prepare in the heated stove until the cheddar is softened for about 20 to 25 minutes. Season with dark pepper.
Nutrition Facts
Per Serving: 478 calories; 32.1 g fat; 19.1 g carbohydrates; 27.8 g protein; 143 mg cholesterol; 599 mg sodium.
Ingredients
- 1 pound elbow macaroni
- 4 pounds Cheddar cheese, sliced
- 1 1/2 cups milk
- 5 eggs, or more to taste
- 1 tablespoon yellow mustard
- ground black pepper to taste
Instructions
Preheat stove to 300 degrees
Heat a large pot of lightly salted water to the point of boiling. Cook elbow macaroni in the bubbling water, mixing once in a while until delicate yet firm to the chomp, 8 minutes. Drain.
Layer a portion of the macaroni in a 5-quart preparing dish; top with a layer of cheddar. Keep layering macaroni and cheddar into the dish, finishing with a cheddar layer.
Mix the eggs, milk, and mustard together in a bowl; pour over macaroni blend, until milk blend gets to the entirety of the macaroni.
Prepare in the heated stove until the cheddar is softened for about 20 to 25 minutes. Season with dark pepper.
