Army & Lou's Soul Food Macaroni and Cheese |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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I have had this mac and cheese and it truly is awesomely rich and creamy! I had totally forgotten how good it was until I opened the June 2006 issue of Midwest Living and there it was. No more trips to Chicago to get it, here is the recipe! Ingredients:
10 ounces elbow macaroni |
1 (8 ounce) package shredded sharp cheddar cheese (2cups) |
1 (8 ounce) package velveeta cheese, pasteurized processed cheese, cut up (1 cup) |
1/4 cup butter, cut into pieces |
3 eggs, slightly beaten |
1 (12 ounce) can evaporated milk |
1 (10 3/4 ounce) can condensed cheddar cheese soup |
1/4 teaspoon seasoning salt |
1/4 teaspoon ground pepper (white if you have it) |
Directions:
1. Let cheeses and butter stand at room temperature.
2. Cook macaroni according to package directions until almost al dente'.
3. Drain macaroni and transfer to a large bowl.
4. Add 1 cup shredded cheese and Velveeta cubes to hot pasta and stir gently til cheeses start to melt.
5. In a medium mixing bowl, whisk the eggs, butter, milk, soup, salt and pepper.
6. Stir this mixture into the cooked macaroni mixture.
7. Transfer half into a 13x9 sprayed baking dish.
8. Sprinkle with 1/2 cup of shredded cheese.
9. Top with remaining macaroni mixture.
10. Bake covered at 325 degrees for 30 minutes.
11. Uncover.
12. Sprinkle with remaining 1/2 cup of shredded cheese.
13. Return to oven and bake 15 minutes more until cheese is melted and bubbly brown.
14. Let stand 10 minutes before serving to meld flavors.
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