Classic Southern Style Baked Mac & Cheese
The classic, the legend of the potluck: Southern style Mac & cheese. The right technique and blend of ingredients keep this packed with cheesy flavor, but not greasy.
Ingredients
- 225 g or 1/2lb Sharp cheddar, shredded
- 225 g or 1/2lb Colby jack, shredded
- 225 g or 1/2lb American cheese, shredded (sub velveeta)
- 125 g or 1c grated parmesan
- 450 g or 1lb macaroni
- 3 eggs
- 125 g or 1/2c sour cream
- 2 12 oz or 350ml cans evaporated milk
- 2 g or 1tsp black pepper
- 8 g or 1 3/4tsp salt
- 115 g or 1 stick unsalted butter, melted
Instructions
- 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.
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