Southern mac and cheese (Print Version)
# Ingredients:
01 -
16 ounces elbow macaroni
02 -
2 large eggs
03 -
12 ounces evaporated milk
04 -
1/4 cup butter, melted
05 -
2 tablespoons prepared mustard
06 -
1 teaspoon seasoned salt
07 -
1 teaspoon black pepper
08 -
8 ounces Velveeta, melted
09 -
2 cups shredded mild cheddar cheese, divided
10 -
2 cups shredded sharp cheddar cheese, divided
# Instructions:
01 -
Cook the elbow macaroni according to the package directions. Preheat the oven to 350°F (175°C).
02 -
In a large bowl, whisk together the eggs, evaporated milk, melted butter, prepared mustard, seasoned salt, and black pepper until well combined. Stir in the melted Velveeta and 1 1/2 cups each of the mild cheddar cheese and sharp cheddar cheese.
03 -
Drain the cooked macaroni and add it to the cheese mixture. Stir until evenly coated.
04 -
Transfer the macaroni and cheese mixture to a greased 3-quart baking dish. Top with the remaining mild cheddar cheese and sharp cheddar cheese.
05 -
Bake, uncovered, in the preheated oven until the cheese is melted and the edges are bubbly, about 25-30 minutes.
# Notes:
01 -
For best results, allow the baked mac and cheese to rest for 5 minutes before serving.