Put the boxed macaroni and cheese aside and treat your family to this rich, creamy Southern-style alternative. Southern-style macaroni and cheese is typically made by stirring shredded cheese into the hot, cooked macaroni noodles and then pouring an egg and cream mixture over top. The casserole is then baked in an oven until the cheese browns. Southern macaroni and cheese isn’t much more work than the stove top method, but it tastes much better.
- 1/2 pound elbow macaroni
- 1/2 pound shredded sharp cheddar cheese
- 2 eggs
- 1 1/2 cups heavy cream (or half and half)
- 1 cup of milk
- Salt and pepper to taste
Preheat your oven to 350 degrees F. Fill a sauce pot with about 3 quarts of water. Add 1 teaspoon or so of salt to the water and bring to a boil.
Once boiling, pour the macaroni elbows in. Cook the macaroni for four minutes, stirring occasionally. You do not want to cook the macaroni through; it should still be somewhat crunchy.
Drain the water from the pot. Add the cheese to the pot and stir to coat the noodles. Combine the beaten eggs, cream and milk in a small bowl. Pour over the cheese and noodles. Stir to combine.
Pour the mixture into the 9-by-13 inch baking dish. Sprinkle pepper and a bit of salt on top, if you like. You can also add more shredded cheese to the top. Place the baking dish in the oven. Cook it for 30 minutes until the cheese is melted and the top edges are browned.
Let the macaroni and cheese cool for 10 minutes before cutting into and serving.