Baked Macaroni & Cheese

View photos and entire recipe article HERE
Recipe by South Your Mouth

Baked Macaroni & Cheese
8 ounces uncooked ziti*
1 egg, beaten
1 cup sour cream
1/3 cup whole or evaporated milk
1/4 cup butter, melted
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
3 cups (12-oz. by weight) shredded cheddar cheese, divided
1/4 teaspoon garlic salt

Cook pasta in liberally salted water per package instructions for al dente preparation. Drain pasta and set aside.

Meanwhile whisk egg, sour cream, milk, butter, salt, pepper and cayenne in a large bowl until well combined and smooth. Add pasta and 2 cups cheese then toss to coat.

Add mixture to a small baking dish (about 1.5 quart). Top mixture with remaining one cup of cheese. Sprinkle with garlic salt. Bake uncovered at 350 degrees until browned and bubbly (about 35-40 minutes).

*I prefer the extra large elbow macaroni noodles but they're almost impossible to find these days so I use ziti. Any large, tubular pasta will work. You want a large pasta so that the custard and cheese has enough room to really get inside the pasta. 


Southern Style Baked Macaroni & Cheese
16 ounces jumbo elbow macaroni noodles*, uncooked
2 eggs
2 12-oz. cans evaporated milk
1 teaspoon salt
1/2 teaspoon dry mustard
4 cups (16-oz. by weight) shredded cheddar cheese
1/4 cup butter
Cooking spray

Cook pasta in liberally salted water per package instructions for al dente preparation. Drain pasta and set aside.

Meanwhile whisk eggs, evaporated milk, salt and dry mustard in a large bowl until well combined.

Spray a large baking dish** with cooking spray.  Layer pasta and shredded cheese (3 layers of each - starting with pasta and ending with cheese) in the baking dish.

Pour milk mixture evenly over pasta and cheese.  Slice butter into pats and place evenly over top of cheese layer.

Bake uncovered at 350 degrees until browned and bubbly (about 35-40 minutes).

*I prefer the extra large or jumbo elbow macaroni noodles but they're not available use any large, tubular pasta such as ziti or rigatoni. You want a large pasta so that the custard and cheese has enough room to really get inside the pasta.

** For best results use a deep dish (4" deep) 9x9 or 10x10 pan or equivalent.  You can use a standard (2" deep) 13x9 dish if that's all you have but you'll have to reduce the layers to two layers of pasta and two layers of cheese (instead of 3 layers of each).
Comments