This site was designed for the latest version of Chrome, Firefox, Safari, and Internet Explorer (version 10+). Some features may not work correctly in your browser. OK
Mac and cheese: Think outside the (blue) box


Southern Style Baked Macaroni and Cheese


1 1/2 lbs. elbow macaroni cooked al dente (follow box instructions)

1 stick butter

1/2 cup flour

1/2 cup whole milk

1 cup half n half

8 oz. Monterey jack

8oz. sharp Cheddar

8oz. white Cheddar

8oz. mozzarella cheese

16 oz. Velveeta cheese

8 oz. cream cheese

1/2 cup of sour cream

1 tsp. black pepper

1 1/2 tsp. season salt

1 tsp. paprika

3 large eggs beaten

2 1/2 tablespoons of sweetened condensed milk

1/2 cup whole milk

8 oz. shredded sharp Cheddar cheese.

1/2 stick butter

Optional: 1 tsp. Cajun seasoning or Creole seasoning


Put 3 pinches salt in water to cook the noodles according to package instructions. Drain and allow to cool.

To make the roux: Melt butter then add flour. Cook till thick on medium heat in a large deep nonstick pan.

Then add whole milk and half and half and whisk. Once it starts to thicken, add Monterey jack, sharp Cheddar, white Cheddar, mozzarella cheese, Velveeta and cream cheese.

This will be very thick you need to keep stirring till mixed using medium heat. Next fold in the sour cream, then the black pepper, season salt, paprika and optional Cajun or Creole seasoning.

Sir in 2 1/2 tablespoons of sweetened condensed milk and 1/2 cup whole milk. Stir until well blended.

Next add 3 large beaten eggs to the cooled, cooked elbows. Pour the mixture into a large deep lasagna pan and add the cheese sauce to the elbows mixing well.

Top with 8 oz. shredded sharp Cheddar cheese. Cube 1/2 stick butter on top of cheese.

Bake 350 degrees for 35-40 minutes.

Let sit 10 minutes before serving.

See full story on The Morning Call

- + Disclaimers