Recipe

Macaroni Cheese Southern Way Recipe

Add Step-by-Step Photos	Thenewagecook / All my dishes 10 months, 1 week ago Macaroni & Cheese is a classic on many tables all around the globe, it's easy, quick and most of the times we already have many of the ingredients in the pantry or the fridge, you'll enjoy this one ! ! ! Prep:10m Cook:1m Servings:10	Thenewageco
	cheesy spicy creamy

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Macaroni & Cheese wi

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Ingredients

1 lb. of Macaroni (cooked according to package directions)

2 cups of heavy cream and 1 cup of milk (mixed)

1 cup of Velveeta Cheese Block (cut into 1/4 inch cubes)

1/4 lb of melted butter

2 cups of Sharp Cheddar Cheese (grated)

2 cups of Extra-Sharp Cheddar Cheese (grated)

1 cup of Mozzarella Cheese (grated)

1 cup of Asiago Cheese (grated)

6 eggs (beaten)

1 pinch of salt

1 tps of ground black pepper

1/2 tsp of Cayenne pepper

Directions

(Preheat oven to 325F.)

Drain the pasta after cooked, put in a large mixing bowl and quickly add the Velveeta while pasta is hot, stir in 1/2 of the milk mixture and the melted butter.

Stir ingredients and mix all together for the pasta to start melting the Velveeta cubes.

(It will be a little soupy but when we add the eggs and it bakes, it'll bring all tight and together)

Add the 6 beaten eggs and the rest of the cheeses, the pinch of salt,

the black pepper and the cayenne, turn and toss until well combined.

After all is combined, add the rest of the remaining milk mixture and stir all that right in.

After all is nicely combined, pour the pasta mixture into a greased or sprayed baking dish and spread it into a nice even layer.

Bake for about 45 minutes to 1 hour, depending on how quickly it starts to brown.

The last 5 minutes turn the broiler for a nice brown on top.

After 45 minutes in the oven, keep an eye on it.

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Comments

debbie919 10 months, 1 week ago said:
Yowza! Love all the cheeses...thanks, great post!
Deb

lumpy1 10 months, 1 week ago said:
This sounds and looks delicious. holly

wynnebaer 10 months, 1 week ago said:
Yowza is right!!!!

lovebreezy 10 months, 1 week ago said:
The VELVEETA group thanks you. Love the mix of cheeses and the cayenne.

leebear 10 months, 1 week ago said:
HEY!I WAS JUST WONDERING WHEN YOU WERE GOING TO ADD A NEW RECIPE!THIS ONE IS SO DECADENT!IT ALSO LOOKS WONDERFUL!THANKS FOR A 5 STAR! 5 FORK!
COMFORT DISH! CAROL

lacrenshaw 10 months, 1 week ago said:
Oh, my! Where have you been all my GR life, newage? Is this the ultimate or what? You get so many fives for this that it amazes even ME! Thanks for sharing this one, new!
Lorraine

thenewagecook 10 months, 1 week ago said:
Hello Lorraine ! ! !
Thanks for you comment, I am sorry and please excuse my ignorance but what does "GR life"
means ? ? ? I am just curious :-)))

Well cooking and music are my 2 biggest passions in my life, it's like second nature to me.

I wish I could land in a job related to cooking, mostly like a private chef or private chef's assistant.

That's about all I would ask for.
Thanks again, Lorraine for you comment and
LET'S KEEP ON COOKIN' ! ! !

jett2whit 10 months, 1 week ago said:
Always a delicious tasty treat. Stop by my page sometime. Jett

krumkake 10 months, 1 week ago said:
I love a mac and cheese that can be "cut" like this and stays together - 6 eggs will do that, I guess! This looks fantastic, and I am looking forward to making it within the next week...my mouth is watering (oh, by the way, "GR" is the abbreviation most of us use for Group Recipes, so La was asking you where you had been all of her Group Recipes life!)..Krum

gagagrits 10 months, 1 week ago said:
Wow, six eggs thats amazing, sounds wonderful ya'll....:)

bluewaterandsand 10 months, 1 week ago said:
Wow, has to be good with all that cheese! Looks fabulous!

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Alterations

pollymotzko 9 months ago said:
I'm going to try to cut down on some of the fat while still keeping the flavor by substituting either lowfat or nonfat evaporated milk for the heavy cream and milk; 2 cups egg substitute; 1/4 cup corn oil margarine or the spread of your choice.
I'll try it.
There's enough cheese in the recipe that this will be "rich" no matter even if you make those substitutions.
Bon Appetit!

Polly Motzko

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