Southern Baked Macaroni and Cheese
Exploring the Irresistible Delight of Southern Baked Macaroni and Cheese with a Secret Ingredient: Eggs**
Servings 6 -8 servings
Ingredients
- 2 cups elbow macaroni or favorite noodle of choice
- 1 cup sharp cheddar cheese shredded
- 1 cup white cheddar cheese shredded
- 1 1/2 cup half and half
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup butter melted
- 1 tsp All purpose seasoning like adobo
- 1 tsp cajun seasoning
- 1 tsp smoked paprika to taste
- Kosher salt and pepper to taste
Instructions
- 1. Preheat your oven to 375°F. Grease a baking dish and set it aside.
- 2. Boil the elbow macaroni according to the package instructions. Drain and set aside.
- 3. In a mixing bowl, whisk together the half and half, eggs then season with salt, and pepper.
- 4. To the cooked noodles add melted butter, sour cream, seasoning and half the shredded cheese and mix well
- 5. Add milk/egg mixture to the noodles and stir well to combine
- 6. Transfer the macaroni mixture to the greased baking dish. Sprinkle the remaining shredded cheese over the top and some in the middle to layer
- 7. Cover the baking dish with foil and place the baking dish in the preheated oven and bake for 25-30 minutes, or until cheese starts to melt, increase heat to 400 degrees and bake until golden brown crust develops, about 10-15 minutes
- 9. Remove from the oven and let it cool slightly before serving.
Notes
Use hand shredded cheese for best results
Don't overcook pasta for the best texture
Keep an eye on the mac and cheese as it develops the brown crust, don't burn the cheese!
Cool mac and cheese for at least 5 minutes before servings to allow it to set