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When I think of comfort food, I think of a nice pan of warm, bubbly macaroni and cheese. There are many different ways that you can make macaroni and cheese but through the years I have adapted my own, which is a mouthful of creamy cheesy pasta.

I’ve found the key to creamy macaroni to be not making a roux and melting the cheese in. Sometimes it can turn out grainy or lumpy, and is a lot of extra work to make a separate sauce. With my method, I leave the noodles draining in the strainer in the sink, and use that same pot to melt the butter and stir everything up!

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Glam Kitchen Ingredient Tips

  • Because we aren’t melting the cheese into a sauce, pre-shredded is a great timesaving option. Watch for sales on shredded cheese at the store. You can easily stock up and keep cheese in the freezer for whenever you want to make this recipe.
  • Make sure you beat the eggs before you put them in the recipe. You won’t be able to break them up well enough if you crack them straight into the pasta.
  • Cream and half and half? You bet! We are going all in on this macaroni. Don’t be afraid of fat! You can use whole milk for the half and half if that’s what you have, but don’t skimp on the cream.

I’ve found the key to creamy macaroni to be not making a roux and melting the cheese in. Sometimes it can turn out grainy or lumpy, and is a lot of extra work to make a separate sauce. With my method, I leave the noodles draining in the strainer in the sink, and use that same pot to melt the butter and stir everything up!

Glam Kitchen Ingredient Tips

  • Because we aren’t melting the cheese into a sauce, pre-shredded is a great timesaving option. Watch for sales on shredded cheese at the store. You can easily stock up and keep cheese in the freezer for whenever you want to make this recipe.
  • Make sure you beat the eggs before you put them in the recipe. You won’t be able to break them up well enough if you crack them straight into the pasta.
  • Cream and half and half? You bet! We are going all in on this macaroni. Don’t be afraid of fat! You can use whole milk for the half and half if that’s what you have, but don’t skimp on the cream.

Southern Mac N Cheese

Old Fashioned Soul Food Baked Mac and Cheese

Shauntay
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Servings 12

Ingredients
  

  • 16 ounces macaroni noodles
  • 2 cup heavy cream
  • 1 cup half n half
  • 1 stick unsalted butter melted
  • 2 eggs, beaten
  • 2 tbsp sour cream
  • 1 tsp seasoning salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/8 tsp ground black pepper
  • 24 ounces Colby Jack or Monterrey Jack cheese shredded
  • 8 ounces sharp cheddar cheese shredded

Instructions
 

  • Preheat oven to 375 degrees
  • Boil macaroni noodles according to packaging (prepare them al dente), drain them and set aside
  • In a large bowl, add pasta noodles and melted butter, stir well
  • Add heavy cream, half and half, sour cream, seasoning salt, onion powder, garlic powder, and black pepper-stir well
  • Stir in beaten eggs and 16 ounces of Monterey Jack cheese, stir well
  • Stir in 8 ounces sharp cheddar cheese and mix well
  • Grease a baking dish with butter (or spray with non stick spray) and pour in macaroni mixture
  • Sprinkle remaining 8 ounces of Monterrey jack cheese over the top
  • Bake for 35-40 minutes or until bubbly and golden
  • Remove from oven and let it sit for 5-10 minutes before serving