• Ebc809da0c54c8de9e23c6ce41e9f190

Southern Baked Macaroni And Cheese

Brenda, hope you enjoy these recipes as much as you enjoy retirement! Dispatch will never be the same without you, we will miss you so much!! -Colleen Riffel

Prep
Cook
Serves 5people
Ingredients
8-10
oz elbow macaroni
1/2
cup whole milk
1
can (12 oz) evaporated milk
2
eggs, lightly beaten
11/2
tsp white pepper
11/2
tsp granulated sugar
1/2
tsp salt or to taste
1/2
cup (1 stick) butter, cut into small pieces
2
tbsp sour cream
1/2
lb Velveeta, cut into small chunks
8
oz shredded Colby-Jack cheese or 4 ounces Colby and 4 ounces Monterey Jack
4
oz shredded sharp cheddar cheese
1
cup shredded mild cheddar cheese
Directions
1.
Preheat oven to 350º.
2.
Bring large pot of water to boil and then salt generously.
3.
Cook macaroni just shy of package directions, al dente. Drain well and place in 9" by 13" baking dish or pan.
4.
In same pasta pot, whisk together whole milk, evaporated milk, eggs, salt, pepper and sugar until combined. Pour mixture over cooked macaroni in pan.
5.
Add butter, sour cream, Velveeta, Colby-Jack and sharp cheddar cheeses. Stir to combine well and top evenly with shredded mild cheddar.
6.
Bake for 35 to 40 minutes until bubbly and lightly browned on top.
7.
Let rest 10 minutes or so before serving. Enjoy!

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