Macaroni and cheese is a lot like gumbo or curry – everybody has their own family recipe or way to make it. I hope before it’s all said and done that we have family and friends that upload their special mac and cheese recipes, so you have lots to choose from! Let me start it off by posting our family macaroni and cheese recipe which is 75% my Mom and 25% me. At least that’s the way I feel about it, or as they say that’s my story and I’m sticking to it! I consider macaroni and cheese as one of soul food’s 7 elite side dish recipes, which to me are ( in no particular order)…
- 1. collard greens (greens in general)
- 2. cornbread & rolls
- 3. macaroni & cheese
- 4. candied sweet potatoes
- 5. potato salad | cole slaw
- 6. stuffing
- 7. other starches – mashed potatoes | rice, etc
Just give me those 7 sides and I don’t really care what kind of meat you’re serving – it’s all good! This mac & cheese is rich and creamy with a velvety cheese sauce made from 5 cheeses, heavy whipping cream and eggs. For a really creamy mac & cheese, you can leave out the eggs and it will give you a delicious baked and creamy mac & cheese! Soul good!
Update: I don’t know what I was thinking but I forgot some other VERY important sides that should also be added!!! I left out biscuits, beans, grits, corn pudding – and so many others, the list goes on!!! Don’t know WHAT I was thinking!!! Not! 🙂 In my own defense, I think my list above is holiday/Thanksgiving & Christmas centered. Please forgive me for all the delicious side dishes that I omitted that are truly stars in their own right!
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- 3 lb elbow macaroni – boiled and drained
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- 3 c. shredded sharp cheddar – divided
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- 1 1/2 c. shredded parmesan – divided
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- 1/2 c. shredded asiago – divided
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- 1 stick butter – melted
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- 1/8 c. butter – melted
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- 6 c. Velvetta cut into cubes and divided
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- 2 c. half and half
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- 2 c. heavy whipping cream or evaporated milk
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- 2 c. milk
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- 3 eggs (optional)
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- 2 tsp onion powder
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- 2 tsp salt
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- 1 tsp black pepper
- Mixed shredded cheeses for topping
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- Add 2 c. each of milk, half and half and heavy whipping cream to a 4 qt sauce pan on low heat. Add 2 cup of original velvetta cubes and 2 c. of sharp velvetta, 2 c. sharp cheddar, 1 c. parmesan and 1/8 c. asiago to warming liquid. Pour cooked, drained macaroni into a large aluminum bowl. Add 1 cup of shredded cheddar cheese and 1 cup each of velvetta cubes, 1/2 c parmesan to bowl of macaroni and toss to mix. Add 1/8 c melted butter, salt and pepper and onion powder. Toss macaroni to distribute ingredients throughout.[br][img src=”https://sweetmotherskitchen.com/wp-content/uploads/2014/11/DSCN1223-150×150.jpg”]
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- When cheese in pan has melted completely in the warming milk, add tempered, beaten eggs (optional) to cheese sauce. Spread remaining 1/8 c. melted butter in bottom of baking pan. Pour macaroni mixture into pan. Pour cheese sauce over macaroni mixture in baking pan until sauce reaches top of macaroni.[br][img src=”https://sweetmotherskitchen.com/wp-content/uploads/2014/11/DSCN1226-150×150.jpg”]
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- Sprinkle top of dish with mixture of 1/2 c parmesan, 1/8 c asiago, 1 c shredded sharp cheddar) and bake at 350 for 45 minutes to an hour, until set or until temp reaches 165 degrees on food thermometer, and has a golden brown crust.[br][img src=”https://sweetmotherskitchen.com/wp-content/uploads/2014/11/DSCN12311-150×150.jpg”]
- Enjoy!