How can i make a good sothern style maccaroni&cheese?

Answer 1

INGREDIENTS
1 (16 ounce) package uncooked elbow macaroni
3 (8 ounce) containers cottage cheese
1 (16 ounce) container sour cream
3 eggs
2 cups shredded sharp Cheddar cheese
1/4 teaspoon cayenne pepper
1 teaspoon paprika
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large bowl combine cooked pasta, cottage cheese, sour cream, eggs, Cheddar cheese and cayenne pepper. Mix well and transfer to prepared dish. Sprinkle with paprika.
Cover loosely with aluminum foil and bake 40 minutes.

Answer 2

Ingredients:
8 ounces elbow macaroni, cooked
8 ounces cheddar or Colby cheese, shredded
1/2 cup butter, melted
Saltine crackers
2/3 cup milk
Salt and pepper


Directions:

Spray a flat bottomed casserole dish with vegetable spray. Put half of the macaroni in the dish, top with half of the shredded cheese. Sprinkle with salt and pepper. Repeat. Mix the melted butter and enough crushed saltines to absorb the butter, together. Spread on top of cheese layer. Pour milk slowly over all. Bake at 350F for 30-40 minutes or until milk is no longer liquid. Let set for about 10 minutes before serving.

Answer 3

Boil your macaroni noodles and then drain them.
In a sauce pan, add in a small amount of butter, let it get melted and bubbly and whisk in a little flour and let it cook. Slowly add in a can of evaporated milk until it come to a boil while still whisking it. Remove from heat, and add Velveeta cheese and cheddar cheese, salt & pepper, and a small amount of butter. Stir the cheese into the mixture until the cheese is all melted, you may return to heat on low to do this.
In a casserole dish pour you noodles in it, then pour the cheese mixture on the noodles and stir until the noodles are fully covered. Sprinkle cheddar cheese on top and bake in the oven on 350 degrees for 25-30 minutes.

Answer 4

Here are a few recipes for you:

Southern Macaroni and Cheese

1 (16 ounce) package uncooked elbow macaroni
3 (8 ounce) containers cottage cheese
1 (16 ounce) container sour cream
3 eggs
2 cups shredded sharp Cheddar cheese
1/4 teaspoon cayenne pepper
1 teaspoon paprika

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a large bowl combine cooked pasta, cottage cheese, sour cream, eggs, Cheddar cheese and cayenne pepper. Mix well and transfer to prepared dish. Sprinkle with paprika.

Cover loosely with aluminum foil and bake 40 minutes.

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Sandy's Macaroni and Cheese

INGREDIENTS:
16 oz elbow macaroni
1 stick butter or margarine
salt
pepper
8 oz grated mild cheddar cheese
8 oz grated sharp cheddar cheese
8 oz grated Velveeta brand cheese
2 eggs, beaten
1 can evaporated milk
paprika

PREPARATION:
Boil macaroni and drain. Add butter or margarine. Add salt and pepper to taste. Add cheese to macaroni. Add eggs and milk. Sprinkle paprika on top of macaroni and cheese. Bake at 350 degrees till browned.

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Southern Macaroni and Cheese

16 ounces large elbow macaroni
1 lb cheddar cheese
8 ounces monterey jack cheese
8 ounces Velveeta cheese
2 eggs
2 1/2 cups milk
1/2 cup real butter
2 teaspoons all-purpose flour
4 teaspoons salt
2 teaspoons black pepper
2 teaspoons olive oil

Boil the macroni in a large pot with the olive oil until tender.
While the macaroni is boiling, shread the cheedar cheese and the Monterey Jack cheese onto separate plates.

Pour milk into a mixing bowl. Add the eggs, salt, pepper, and flower. Add melted butter. Mix until ingredients are well blended.
When macaroni is finished cooking, remove from pot and rinse well with cold water.

Pour the macaroni into a large oven safe dish (I prefer an aluminum pan for easy clean up.

Mix about half of the cheedar cheese into the macaroni. Mix in all of the Monterey Jack cheese. Cut the Velveeta cheese into chunks and mix into macaroni. Pour the milk and egg mixture over the macaroni and mix well. Spread the remaining cheedar cheese over the top of the macaroni.

Bake uncovered at 350 degrees for 30 minutes.

Answer 5

I use the cheapest mac and cheese I can find,when I put the mac to boil, I let the water almost dry up, then add milk(alittle) and let it cook way down---then a chunk of butter----keep stirring--then my package cheese.Too dry,add dab more milk.Turn off, and keep stirring til nice and creamy.Salt to taste---BAM.The secret is soft mac and butter with the milk...

Answer 6

"Old-Fashioned Macaroni and Cheese" - 4 to 6 servings

2 cups uncooked elbow macaroni
3 tbsp. butter or margarine
2 tbsp. finely chopped onion
2 tbsp. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
2 cups milk
3 cups shredded American cheese
1 tbsp. buttered bread crumbs

Prepare macaroni according to package directions; drain.
In large saucepan, melt butter; add onion and cook until tender. Stir in flour, salt and pepper; blend in milk. Cook, stirring constantly, until thickened and bubbly. Add cheese; stir until melted.
Combine macaroni and cheese mixture; mix well. Pour into buttered 2-quart baking dish; top with bread crumbs. Bake at 350* until hot and bubbly, about 30 minutes.


"Creamy Ham 'n' Macaroni" - 6 servings

2 cups uncooked elbow macaroni
1/4 cup butter; cubed
1/4 cup all-purpose flour
2 cups milk
4 tsp. chicken bouillon granules
1/4 tsp. pepper
2 cups (8 oz.) shredded Cheddar cheese; divided
1 1/2 cups cubed fully cooked ham
1/4 cup Parmesan cheese

Cook macaroni according to package directions; drain and set aside. In large saucepan, melt butter over low heat; whisk in flour until smooth. Whisk in milk, bouillon and pepper; bring to boil. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in 1 cup of the Cheddar, ham, Parmesan and macaroni.
Transfer to greased 2-quart baking dish; sprinkle with remaining Cheddar. Bake, uncovered, at 350* for 20-25 minutes or until bubbly. Let stand 5 minutes before serving.


"Triple-Cheese Macaroni" - 6 servings

1 (16 oz.) pkg. elbow macaroni
2 eggs
1 (12 oz.) can evaporated milk
1/4 cup butter; melted
2 tbsp. prepared mustard
1 tsp. seasoned salt
1 tsp. pepper
8 oz. process cheese (Velveeta); melted
2 cups (8 oz.) shredded mild Cheddar cheese; divided
2 cups (8 oz.) shredded sharp Cheddar cheese; divided

Cook macaroni according to package directions.
Meanwhile, in a large bowl, whisk eggs, milk, butter, mustard, seasoned salt and pepper until combined. Stir in process cheese and 1 1/2 cups of each Cheddar cheese.
Drain macaroni; stir into cheese mixture. Pour into a greased 3-quart baking dish; top with remaining cheeses. Bake, uncovered, at 350* for 25-30 minutes or until cheese is melted and edges are bubbly.

Answer 7

lots of butter, every kind of cheese in your fridge, and babke until you get the crust, yummy.

Answer 8

Add some alligator and deep fry it? hahahahaha