Monday, June 7, 2010

Macaroni and Cheese for the Soul

Here's one for every Southern gal who needs a tried and true macaroni and cheese recipe. This will put some "South in ya mouth!"

Alison J.

1 lb. macaroni noodles
1 stick butter
1 c. shredded Sharp cheddar cheese
1 c. shredded Monterey Jack cheese
2 c. milk
1 c. (8 oz.) Velveeta, cubed
2 eggs, beaten
1/8 teaspoon ground pepper
1/4 teaspoon seasoned salt

Preheat the oven to 350. Spray a 2 1/2 qt. casserole dish with cooking spray.

Bring a large pot of water to a boil, and be sure to heavily salt your water. Add macaroni noodles to boiling water. Cook, covered for 7 minutes. Stir a few times while it's boiling to keep the noodles from sticking. You can also add about a tablespoon of oil to the water to help prevent sticking. Drain noodles, and return to pot.

Melt butter in a microwaveable dish or in a saucepan, on low heat. Pour butter over the cooked noodles and combine. Add all but 1/2 cup of the cheese to the noodles - reserve 1/4 cup of cheddar, and 1/4 cup of Monterey Jack cheese to top the macaroni before putting it in the oven. Add 2 eggs, milk, seasoned salt and pepper to your noodles and mix well.

Pour macaroni into greased casserole dish. Bake for 35-40 minutes, or until the top is golden and bubbly around the edges.

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