Lasonja WilliamsIf there’s one dish I can make over and over without any complaints from my family, it’s definitely mac and cheese. Being from the South, this dish is what we consider Soul Food. While there are many versions and shortcut recipes for mac and cheese, this one will surely bring you comfort. It’s super easy to make and is a perfect recipe for a Sunday dinner, potluck, or a holiday side dish. We hope you enjoy it as much as we do!
Ingredients:
- 1 pound elbow macaroni
- 8 Tablespoons unsalted butter, melted
- 1 cup shredded mild Cheddar cheese
- 1 cup shredded sharp Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 cups half-and-half
- 2 large eggs lightly beaten
- 1 cup Velveeta, cut into small cubes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Directions:
- Preheat the oven to 350 degrees Fahrenheit.
- Grease a 9×13 baking pan and set it aside.
- Combine Cheddar cheese and Monterey jack in a large bowl. Set aside.
- Prepare your elbow macaroni. Bring 3 quarts of salted water to a boil in a large pot. Add pasta and cook. Drain the noodles and add the drained noodles to a large bowl.
- Pour melted butter over the noodles and stir into the macaroni.
- Add the half-and-half, eggs, half the shredded cheese, Velveeta cheese, salt, and pepper to the noodles, and stir to thoroughly combine.
- Pour this mixture into the prepared baking pan.
- Sprinkle the top with the remaining cheese mixture.
- Bake in the preheated oven for about 30 minutes, until the edges are bubbling.
- Serve hot and enjoy!
You don’t have to be a master chef to wow your family and friends with this ooey gooey cheesy dish. In fact, they may just ask you to make it again and again. Luckily, you can pick up all the ingredients at your local Commissary.
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