Growing up in the South, I was taught early on that macaroni and cheese is an unwritten requirement for any and all holiday feasts. After that, I was told another unwritten rule, one I’ve heard many times before, and that is, “only the best baked mac and cheese recipe graces the holiday table…and prayers to you if you even think about messing it up.” Though it may sound silly, the South places a high value on baked mac and cheese, which can be intimidating if your previous attempts at making it have been disastrous. I also got sucked into the debate over whether mac and cheese belongs in the main course or the side dish category.
Once, at a gathering, a friend made a dish from her family’s cookbook that was so good that I asked her for the recipe. If she could do it, I could do it, she told me. For fear of being crowned the queen of boxed macaroni and cheese, I told her I was going to do well this time.
Thanks to her, I was able to achieve my goals. Both the appearance and the flavor were superb. It wasn’t as sticky as a pan of glue, nor was it as dry as the Sahara.
It’s delicious and warming, and you’ll get nothing but compliments for it.
Ingredients:
Macaroni, elbow shape, 8-10 ounces
One half cup of melted butter
1/3 cup skim milk
(1) twelve-ounce can of evaporated milk
Two eggs, beaten lightly
Dry mustard, 2 teaspoons
Tabasco Sauce, Half a Teaspoon (or your preferred hot sauce)
Black pepper, 1/2 teaspoon
12 teaspoon of salt, or more to taste
Sour cream, 2 tablespoons
Shredded Velveeta, 1/2 pound (If you have the block, cut into very small chunks)
One cup of shredded Colby-Jack cheese or four ounces of Colby and four ounces of Monterey Jack
One-half cup of grated extra-sharp cheddar
1.25 ounces of shredded mild cheddar
Turn the oven on to 350 degrees Fahrenheit.
Prepare a 9-by-13-inch baking dish by buttering it. Putting aside.
Blend the various cheeses together in a bowl (If Velveeta is in chunks, the smaller the better for it to melt.) – If you want, you can save some cheddar to sprinkle on top of the mac and cheese.
Bring a large pot of water to a boil and liberally season it with salt. Macaroni should be cooked a couple minutes earlier than the package recommends for al dente.
After a thorough draining and rinsing in cold water, the pasta can be returned to the main pot. Toss the pasta with the melted butter and stir it around until it is evenly coated.
Whisk the whole milk, evaporated milk, sour cream, eggs, salt, pepper, dry mustard, and Tabasco sauce together in a medium bowl. Mixture should be served over macaroni already in the pot. Be patient and stir slowly to evenly coat.
Toss in half of the cheese mixture to the cooked pasta. To melt the cheese, stir constantly over low to medium heat. When the cheese has melted, add the remaining half and stir to combine.
Turn off the heat and transfer the macaroni and cheese to a 9×13 baking dish. If you’d like cheese, sprinkle it on top.
Put it in the oven for 35-40 minutes, or until the top is golden and bubbly. Give it a rest for about 10 minutes before serving. Enjoy!
Notes
To avoid overcooking and mushy pasta, remove it from the pot just before it reaches the al dente stage.
For example: My children enjoy a mixture of crushed Ritz crackers and melted butter. You can substitute this for the cheese or add it to the dish at the same time.
Instead of buying pre-shredded cheese, you should get a block of cheese and shred it yourself. I’ve always used pre-shredded because I’ve never had a problem with the texture. Therefore, if you value your own serenity and access to a cheese-shredding apparatus, it is recommended that you opt for the block cheese. It’s totally up to you to decide!