Southern Macaroni & Cheese
16 Ounces Elbow Macaroni3 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
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.
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
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.
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.
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
*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
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