Recipe, Baked Macaroni and Cheese? Southern Style?

Answer 1

I agree with Jimmy. Here's my Grandmother's recipe who was from the south.

1 lb elbow macaroni
3 eggs
Milk
1 stick of butter or margarine
1 block Cream cheese (I believe it's 8 oz)
8 oz Extra Sharp Cheddar Cheese
8 oz Mild Cheddar Cheese
8 - 12 oz of Longhorn Cheese (save half for the top)
Add you favorite seasonings.

Make sure you grease your pan

Add Cream Cheese and eggs to Hot macaroni, then begin adding in cheeses, milk (add milk slowly you want enough that your dish isn't going to become dry but you don't want soup). add seasonings to taste (Taste it the raw eggs aren't going to kill you) add remaining cheese to top of macaroni once it's in the pan and bake for on 350 until golden or you can see that it's no longer loose

Enjoy!

PS

You can double this recipe by doubling all ingredients (You really don't have to double the cream cheese if you don't want to)

Answer 2

This is my favorite mac and cheese recipe:

INGREDIENTS
1 tablespoon vegetable oil
1 (16 ounce) package elbow macaroni
9 tablespoons butter
1/2 cup shredded Muenster cheese
1/2 cup shredded Cheddar cheese
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 1/2 cups half-and-half
8 ounces cubed processed cheese food
2 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper
DIRECTIONS
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 well and return to cooking pot.
In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
Preheat oven to 350 degrees F (175 degrees C).
Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.

Answer 3

True southern style macaroni & cheese consists of 3 or more cheeses, namely sharp cheddar, monterey jack or colby, swiss and provalone. Some use American, we don't. A thin white sauce is made with lots of butter, milk, flour, salt and pepper. Allow to cool slightly before blending in 2 eggs and some spicy mustard (worchester sauce is optional), combine with pre cooked (aldente) small type macaroni and place in large, well buttered, baking dish. Top with buttered bread crumbs and bake @ 350 for 45 mins. Unfortunitely I don't measure, so use gauge yourself accordingly. It's easy and Sooo good!

Answer 4

SOUTHERN-STYLE BAKED MACARONI AND
CHEESE

1 (7 oz.) pkg. or 2 c. uncooked macaroni
8 oz. (2 c.) shredded sharp cheddar cheese
1 3/4 c. milk
3 eggs
1 tsp. salt
1 tsp. dry mustard

Preheat oven to 350 degrees. Cook macaroni as package directs; drain. To hot macaroni, in same saucepan, add remaining ingredients except 1/2 cup cheese; mix well. Cook and stir over medium heat 3-5 minutes until cheese melts.
Turn into greased 1 1/2-quart shallow baking dish or 9x5-inch loaf pan. Top with remaining cheese. Bake 20-25 minutes or until bubbly. Refrigerate leftovers.

Answer 5

boil about 2 cups of pasta in salted water,when done drain and place in a baking dish,add about 1/4cup of evaporated milk,2 tablespoons butter,1/2 teaspoon salt,1/4 tsp.pepper and 1/4 cup shredded cheddar cheese,with a spoon or spatula stir this and spread evenly in baking dish.sprinkle macaroni mixture with another 1/4 to 1/2 cup shredded cheese.bake in oven for about 30 minutes or until cheese is good and bubbly. ENJOY///////.

Answer 6

1 pound macaroni elbows or cavatapi corkscrew shaped pasta twists

3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon paprika
3 cups whole milk
1 cup chicken stock
3 cups yellow sharp Cheddar
1 tablespoon prepared Dijon mustard



To boiling pasta water, add pasta and salt to season the cooking water. Cook 8 minutes, or until pasta is cooked to al dente
While pasta cooks, heat a medium sauce pot over medium heat. Add butter and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk and stock and raise heat a little to bring sauce to a quick boil. Simmer sauce to thicken about 5 minutes.

Drain macaroni or pasta. Add back to pot
Add cheese to milk sauce and stir to melt it in, about a minute or so. Stir in mustard and season sauce with salt and pepper. Pour over macaroni.
Adjust seasonings, transfer to a large serving platter and serve.