Saturday, September 3, 2011

Mac and Cheese

Comfort food at its best.  Creamy and cheesy, Yum!  This is a combination of my Mom's recipe and a Paula Deen recipe.

  • 4 C. elbow macaroni, cooked
  • ½ lb. Velveeta cheese, cut into squares
  • 2 eggs, scrambled
  • ½ C. sour cream
  • 4 T. butter, cut into small squares
  • 1 C. evaporated milk
  • ½ T. Tony Chachere’s Creole Seasoning
  • 1 C. finely grated Cheddar cheese
  1. Preheat oven to 350 degrees
  2. Cook the macaroni as directed on the package and drain
  3. In a large bowl, combine all of the following ingredients, except the Cheddar cheese
  4. Add the macaroni and mix well
  5. Transfer the mixture into a baking dish
  6. Bake for 30 minutes
  7. Remove the casserole from the oven and sprinkle with the Cheddar cheese
  8. Return to the oven for 5 minutes to melt the cheese
  9. Let the casserole cool for 10 minutes before serving
Tips and Tricks:
  • Don’t be tempted to cook the macaroni, al dente.  The macaroni should be fully cooked before mixing in the other ingredients.
  • 2 C. of uncooked macaroni will yield 4 C. of cooked macaroni. 
  • If you are making this for a special occasion, you can prepare this ahead of time, but wait to bake it the day it is to be served.

1 comment:

  1. Oohw yeah... Creamy cheesy delicious looking M n C. That's what I'm talkin' about!