Southern Baked Macaroni and Cheese

Southern Baked Macaroni and Cheese
Southern Baked Macaroni and Cheese
Try this Southern Baked Macaroni and Cheese recipe, or contribute your own.
  • Preparing Time: 30 minutes
  • Total Time: 1 hour
  • Served Person: 0
vegetarian white meat free tree nut free nut free contains gluten red meat free shellfish free contains pasta contains dairy contains eggs pescatarian
  • 3 eggs
  • 2 tsp salt
  • 2 cups shredded monterey jack cheese
  • 1/2 tsp ground black pepper
  • 2 cups half & half
  • 2 cups uncooked elbow macaroni pasta
  • 2 cups american and mild cheddar shreds
  • 4 cups shredded sharp cheddar cheese
  • 14 oz can evaporated milk
  • Carbohydrate 46.9839976919791 g
  • Cholesterol 909.11393957641 mg
  • Fat 289.672297405355 g
  • Fiber 0.313583333333333 g
  • Protein 203.909439242406 g
  • Saturated Fat 183.058200567101 g
  • Serving Size 1 1 recipe (1569g)
  • Sodium 4837.36256644715 mg
  • Sugar 46.6704143586458 g
  • Trans Fat 14.9760153464147 g
  • Calories 3596 calories

Pour 6 cups of water in a pot along with 2 tsps of salt. Bring the water to a boil, then add the pasta and cook until it's al dente ( cooked, but firm).Drain the pasta, and rinse under cool water. Set it to the sideIn a large mixing bowl beat all three eggs until frothy. Next add in the evaporated milk, then the half & half. Mix until well incorporated.Add all of the cheeses, except 1 cup of sharp cheddar, and 1/2 cup monterey jack cheese.Next add in the pasta, then the salt, and black pepper. Fold in.Spray your bake dish with non sticking spray, then pour the macaroni into the dish.Sprinkle the remaining cheese on top of the macaroni.Bake uncovered on 350 F, for 40 minutes.Let the macaroni and cheese sit for 5-10 minutes before serving.Enjoy!