Classic Southern Style Baked Mac & Cheese
RECIPE
CLASSIC SOUTHERN STYLE MAC AND CHEESE
▪225g or 1/2lb Sharp cheddar, shredded
▪225g or 1/2lb Colby jack, shredded
▪225g or 1/2lb American cheese, shredded (sub velveeta)
▪125g or 1c grated parmesan
▪450g or 1lb macaroni
▪3 eggs
▪125g or 1/2c sour cream
▪2 12oz/350ml cans evaporated milk
▪2g or 1tsp black pepper
▪8g or 1 3/4tsp salt
▪115g or 1 stick unsalted butter, melted
Stir macaroni into well salted boiling water and cook per package instructions or until al dente (should still have a strong bite and not be totally soft).
Drain off water and add the noodles into a large bowl.
Mix all cheeses together into a separate bowl.
In another separate bowl make egg custard by whisking together 3 large eggs, sour cream, evaporated milk, salt and pepper.
Add egg custard, melted butter, and about 85-90% of the shredded cheese blend into the large bowl with the cooked macaroni. Gently stir together. Mixture will be very runny.
Pour cheesy noodle mixture into a 9”x13” (23x33cm) baking dish, smooth down the top, and top with reserved shredded cheeses. Bake at 375F/190C for 35-40 min until cheese on top is golden and melted.
