Southern Style Macaroni And Cheese

Course Side Dish

Cuisine American

Keyword southern-style-mac-and-cheese

Prep Time 25

Cook Time 40

Total Time 1 5

Servings servings

Calories 380kcal

Author Melissa Sperka

Ingredients

2 cup dry elbow macaroni
2 cups shredded sharp cheddar cheese
2 cups shredded medium cheddar cheese
2 cups whole milk
1 10 3/4 oz can cheddar cheese soup
2/3 cup soft easy melting cheese [i.e. Velveeta or Cheez Whiz]
1/2 cup sour cream
4 Tbsp melted butter (plus additional 2 Tbsp softened butter for the top)
2 large eggs
1 tsp ground mustard
1/2 tsp salt
1/2 tsp white pepper

Instructions

Preheat the oven to 350°F and spray a 13 x 9 inch baking dish with cooking spray.
In a medium size pot, boil the elbow macaroni in salted water until al dente Drain well.
In a blender, blend together the milk, sour cream, cheddar cheese soup, cheez whiz, eggs, melted butter, white pepper, ground mustard, and salt. You can also do this by hand with a whisk.
Layer one half of the cooked macaroni in the bottom of the baking dish. Sprinkle with 1 1/4 cups each of the shredded cheddar cheese.
Spread the last of the cooked elbow macaroni over the cheese layer.
Pour the creamy sauce evenly over the macaroni. Sprinkle the remaining 1 1/2 cups shredded cheddar cheese on top. Dot the top with butter.
Bake for 40-45 minutes or until golden and bubbly. Serve hot.

Notes

You may choose to use a pre-shredded blend of cheddar cheese from the dairy section of the grocery store. Typically it's a combination of mild, medium and sharp cheddar cheese. Any combination of cheese will work in the same amount.

Nutrition