A Southern mac and cheese recipe that cuts like a casserole? Yes, please!
———
The Lady and Son’s Southern Baked Mac-and-Cheese
A Southern mac and cheese recipe that cuts like a casserole? Yes, please! Cooked elbow pasta, cheddar, butter, and a few more ingredients are baked to a golden crisp in a casserole dish.
Extra cheese is optional, but your family will thank you for it!
Servings: 6-8
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients
- 1 lb. of elbow macaroni noodles (one box)
- 1 Tbsp salt
- 1 lb. of freshly shredded sharp cheddar cheese, divided
- 1/2 cup sour cream
- 3 Tbsp. of butter
- 1 cup evaporated milk
- 4 oz. of cream cheese, softened
- 3 eggs, beaten
- For Serving:
- Sharp cheddar cheese, shredded
- Salt and pepper, to taste
Cooking Instructions
- Preheat the oven to 350°F. Boil three quarts of water in a large pot, and cook a one-pound box of elbow macaroni noodles with one tablespoon of salt until slightly overcooked. (About 10 minutes)
- Cut four ounces of sharp cheddar cheese into 1/2-inch cubes, and grate the remaining 12 ounces. Set aside.
- Drain the pasta in a strainer and pour it into a large mixing bowl. Stir in the four ounces of cubed cheddar cheese.
- Add the sour cream, butter, evaporated milk, and cream cheese. Stir well, and set aside to cool. In a separate dish, beat the three eggs.
- Once the pasta mixture has cooled a little, taste the sauce for seasoning before stirring in the beaten eggs.
- Generously coat a 9x13 baking dish with a non-stick spray or butter.
- Pour half the pasta mixture into your dish, top with shredded sharp cheddar cheese, and then pour in the rest.
- Bake the macaroni and cheese in a 350°F oven for 25-30 minutes. Remove the dish from the oven, and stir the mixture carefully to ensure the cheese is well distributed.
- Top with additional shredded cheese, and a pinch of salt and pepper if desired. Return to the oven and bake for another 5-10 minutes until the cheese on top melts and begins to brown in spots.
- Let cool slightly before serving.
———
Watch “Positively Paula” Mondays at 5:30 PM ET only on RFD-TV! You can also stream any episode anytime with a subscription to RFD-TV Now.
Related Stories
High milk production and soft retail demand are squeezing prices and margins — making careful feed and risk management essential through year-end.
Pull out the popcorn! We’ve rounded up the 10 best cowboy movies of all time.
Arizona producers are proving that desert farming and water conservation can coexist through technology, reuse, and efficiency — reinforcing both food security and environmental stewardship.
Farm Bureau Economist Faith Parum discusses key outcomes from the U.S.-China trade agreement and the benefits of expanding trade across Southeast Asia.
The U.S.-China summit raises hopes for stronger exports and reduced barriers, but U.S. ag players should remain strategically cautious until concrete volumes and certifications materialize.
Global agriculture is stabilizing after years of price swings, with flat to modestly rising returns expected as productivity offsets slower demand growth.
Tara Vander Dussen, fifth-generation dairy farmer, environmental scientist, and co-host of Discover Ag, joined RFD-TV to talk about her work in agriculture and her passion for sharing the story of dairy.
Dr. Jeffrey Gold, President of the University of Nebraska, joined RFD-TV to discuss how seasonal stress and mental health concerns can make it more challenging to get a restful night’s sleep
Prepare for softer milk checks into winter, watch cull-cow values and timing, and stress-test cash flow as product prices recalibrate.
