Southern Macaroni & Cheese

Southern Macaroni & Cheese

16 Ounces Elbow Macaroni
3 1/2 Cups Sharp Cheddar Cheese shredded (reserve 1 cup for topping)
1/4 Cup Butter softened
1 1/2 Cups Milk whole or 2%
3 Eggs beaten
1/2 Cup Sour Cream
1/2 Teaspoon Salt

Extra GOOEY Version

16 Ounces Elbow Macaroni see note
7 Tablespoons Butter melted
2 Cups Heavy Cream
1 Cup Half and Half or whole milk
2 Large Eggs whisked in a bowl
3 Tablespoons Sour Cream
1 1/4 Teaspoon Season Salt see note
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
1 Teaspoon Salt
1/4 Teaspoon Pepper
16 Ounces Colby Jack Cheese shredded, Tillamook works best
8 Ounces Monterey Jack Cheese shredded
8 Ounces Sharp Cheddar Cheese shredded

Preheat oven to 350 degrees and spray a 9x11" casserole dish.
Cook the macaroni per package instructions.

Place the pasta in a large bowl and while still hot and add 2 1/2 cups cheese and butter.

In a medium bowl, combine the remaining ingredients, whisking to combine, and add to the macaroni mixture.

Pour macaroni mixture into a casserole dish, top with remaining 1 cup of cheese and bake for 30 to 45 minutes.

Serve immediately.

Gooey Version

Heat the oven to 375 degrees
Butter a 9x13 (or 8x8 works but it will be piled very high) dish and set aside.

Heat a pot of water to boiling and add 2 teaspoons salt and the pasta. Cook until al dente and drain. Meanwhile, melt the butter and set aside.

In a large bowl, add the pasta and toss evenly with the butter, mixing thoroughly before moving on.
Add the cream, half and half , eggs and sour cream and mix thoroughly again. Add the seasonings and stir to combine.

In a large bowl, toss together the Colby jack and Monterey jack cheeses . Sprinkle in 16 ounces and stir together. Add the sharp cheese and gently fold it all together.

Spread the mixture into the pan and sprinkle the remaining cheese all over the top. Bake for 35 minutes and then set out to rest for 5 minutes before serving.

*Comment - I usually end up using more cheese and seasonings than recommended. I like to use a combination of sharp cheddar and Monterey Jack cheese. I buy it in a big block and grate it fresh, it’s SO much better than pre-shredded. I probably at least double the salt, and I add a liberal amount of fresh ground pepper and a dash or two of cayenne…I basically shake until the voices of my southern ancestors whisper, “Stop, my child.” Highly recommend the seasoning additions!I also warm all of my dairy ingredients, namely the sour cream, and whisk it with the milk etc. That solved my curdling issues

Pecan and Honey Glazed Salmon

We eat salmon as often as we can here (well, the 3 of us that aren't allergic or picky!) and we make it one of two ways every time. I searched around for recipes and landed on this one - let's see how it goes...

UPDATE... I made it the night after I found the recipe and IT WAS WONDERFUL! 2 of our kids are allergic to seafood and our youngest is THE PICKIEST EATER ALIVE. So... usually the salmon is just for my husband, my best eater w no allergies and I. Not tonight. Little Miss Picky fell in love and she ended up eating my portion! This recipe is going into the rotation!

Pecan and Honey Glazed Salmon

1/4 cup honey
4 teaspoons finely chopped pecans
1 Tablespoon soy sauce, (for gluten-free use gluten-free soy sauce)
4 (6 oz ) salmon fillets
1/4 teaspoon salt
1/4 teaspoon black pepper


Preheat oven to 425 degrees.
Combine honey, pecans, and soy sauce in a large zip-top bag. Sprinkle fish with salt and pepper; add to bag and seal. Marinate in refrigerator at least 15 minutes. I like to marinate mine all day so all that flavor gets infused.
Remove fish and nuts from bag, reserving marinade. Place fish on foil lined pan and top with nuts.
Bake at 425 degrees for 15 minutes or until fish flakes easily with a fork, basting fish twice with remaining glaze while baking.