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Southern Baked Macaroni & Cheese

Southern Baked Macaroni & Cheese

It’s almost Thanksgiving and that means it’s time for some comforting stick-to-your-ribs SOUL FOOD! The best time of the year when the leaves begin to change and everything is made with pumpkin spice!! But, of all things fall Thanksgiving is definitely my favorite! You get much needed time with your family and friends and the food, the food, THE FOOD!!

Thanksgiving in my family is everything – a time to laugh, sing, dance, and cook, cook, and cook some more!! Collard greens, southern dressing, warm buttery yeast rolls, sweet candied yams, the turkey of course, and y’all my favorite baked macaroni and cheese!!

 

Now, the macaroni and cheese is taken very seriously, and can be done very right or very wrong! But, no worries I care about your Thanksgiving dinner I have the BEST recipe to ensure that your macaroni and cheese is done RIGHT!

Lucky for you peeps, I stepped in the kitchen and whipped up this perfectly cheesy, creamy, and crazy flavorful macaroni and cheese. This beauty features creamy Colby jack cheese, medium cheddar, and shredded sharp cheddar on top for that extra “mmmmmm!”

The perfect side dish made the southern way — baked, filled with love and flavor!

 

Southern Baked Macaroni & Cheese

Ingredients:
1 box of elbow noodles (16 oz)
2 tbs salt (to season pasta water)
1 block of medium cheddar (8 oz), cubed and shredded (see note #1)
1 block of Colby Jack (8 oz), cubed and shredded
2 eggs, beaten
1 can of Campbell’s cream of chicken, strained (see note #2)
¾ cup chicken broth
1 ¼ cups milk
1 8 oz container of sour cream
1 stick of butter, melted
½ tsp onion powder
¼ tsp paprika
Salt and pepper to taste
1 pack of deluxe cheese sauce (see note #3)
1 pack of shredded sharp cheddar

 

Directions:

  1. Preheat oven to 350 degrees.
  2. Add water to a large pot and bring to boil to cook pasta. Once brought to a boil, add in 2 tbs of salt and add in pasta. Cook pasta for 9-11 minutes or until tender. Drain water from pot and let pasta cool.
  3. Once pasta has cooled, add in eggs, cream of chicken, and chicken broth. Mix well.
  4. Add in milk, sour cream, cheese sauce, and melted butter. Mix well. Add in cubed and shredded medium cheddar and Colby Jack. Mix well.
  5. Add in onion powder and paprika. Season with salt and pepper to taste.
  6. Butter a baking dish and add mixture into baking dish. Top with shredded sharp cheddar.
  7. Bake for 50-55 minutes or until browned and tightened (see note).
  8. Remove when done and let set for 5-7 minutes.
  9. Dig in & enjoy!

 

Notes:

  1. For both the medium cheddar and Colby jack, grate half of the block and cube the other half. This creates different textures of cheese within the macaroni!
  2. Use a kitchen sifter to remove the bits of chicken in the cream of chicken. We DO NOT want this in the macaroni! If you do not have a strainer, carefully remove the chicken bits with a spoon.
  3. Cheese sauce comes in the Kraft Deluxe macaroni and cheese box, original cheddar flavor.
  4. Baking time may vary depending on the baking dish you use. I used a cast iron skillet and it took 50-55 minutes to bake.
  5. Macaroni and cheese is done when it has browned on top & the mixture has tightened up and is no longer loose.

 

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