Southern Style Macaroni and Cheese

Deep South DishReviews(5)
Kimberly: "I am a can't-cook kid, but I've been making this…" Read More
10Ingredients
1000Calories
55Minutes

Ingredients

  • 2 pounds elbow macaroni (medium cut)
  • 1 pound sharp cheddar cheese
  • 1 pound monterey jack cheese
  • 2 pounds Velveeta (block of original, brand cheese)
  • 2 1/2 cups whole milk
  • 4 large eggs (beaten)
  • cajun seasoning
  • cracked pepper
  • kosher salt
  • 1 cup butter (pure)
Read Directions

NutritionView more

1000Calories
Sodium75%DV1800mg
Fat94%DV61g
Protein86%DV44g
Carbs23%DV69g
Fiber8%DV2g

PER SERVING *

Calories1000Calories from Fat550
% DAILY VALUE*
Total Fat61g94%
Saturated Fat37g185%
Trans Fat
Cholesterol250mg83%
Sodium1800mg75%
Potassium600mg17%
Protein44g86%
Calories from Fat550
% DAILY VALUE*
Total Carbohydrate69g23%
Dietary Fiber2g8%
Sugars12g24%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(5)

Yummly User
Kimberly 4 Aug
I am a can't-cook kid, but I've been making this dish for over a year, and it is always a huge hit at potlucks and large get-togethers. I chose not to use the Cajun seasoning because I don't know what that is, but still I rock it every time!!!!!! My sister does catering and just called me for the recipe!
Nico M. 29 May
I received RAVE reviews for following this recipe EXACTLY. It's going to be my secret weapon for potlucks with family and work. Thanks!
Brandon C. 26 Dec 2017
PERFECT !!!!! I will forever use the recipe
SB118 25 Dec 2017
Great! Didn't modify
Allison Black 9 Jul 2017
Contrary to the negative remarks about this recipe, it is by far one of the best I've ever made and all my guests agreed. I'm always in search of a good mac and cheese recipe and this is it. I as well, when we're having pool gatherings, like to use my crockpots and although the author of this recipe said she had never made it that way I was willing to tackle it. My only variations were that I used penne pasta because it holds up well in a crockpot and upon assembling, I didn't use the second stick of butter. I also topped with French's fried onions (we used to have a local restaurant that used the onions on theirs and if you ate there it was must you have their mac and cheese). I followed recipe to a T otherwise and it was awesome for cooking in the crockpot, I started my cooking off on warm, as to not heat it too fast, then I switched to low. After the top cheese was melted and it was nice and gooey, I added the onions and switched back to warm. I was trying to avoid burning around the edges since all crockpots get really hot these days. The cheese sauce mixed with the cheddar and jack made this so creamy. I really think next time I may even cut butter back to half stick between the two layers. I had no curdling like others had stated and I definitely didn't have dry clumps of pasta. PERFECTO!!!