Southern baked macaroni and cheese are filled with all different types of cheeses, and that’s what makes this recipe a top winning southern side dish by SimplyFoodByTy on YouTube. I know a lot of people do not like baked mac and cheese because they rather have it creamy and cheesy. However, baked mac and cheese is not for everyone, but I love any kind of macaroni and cheese. This is a great side dish for the holidays or for any southern meals. I’ve always alternated the recipes of mac n cheese I would make for Thanksgiving, and see what works best. So, I am excited to make this because it’s going to be so many layers of cheese.
Ingredients:
- 1 lb elbow macaroni
- 1 stick butter, Kerrygold
For the cheese sauce:
- 8 oz Monterey Jack
- 8oz sharp cheddar
- 8 oz white cheddar
- 1 (8 oz) cream cheese
- 16 oz Velveeta cheese
- 8 oz mozzarella cheese
- 1 stick butter, Kerrygold
- 1/2 cup all-purpose flour
- 2 cups whole milk
- 1 cup half and half
- 1 tsp black pepper
- 1/2 tsp seasonal salt
- 1 tsp paprika
- 1 tsp creole seasoning
- 2 1/2 tbsp of sweetened condensed milk
For the baking process:
- 3 large eggs
- 1/2 stick Kerrygold butter
- 8 oz sharp cheddar
Directions:
First, start off by cooking the elbow macaroni and cheese until al dente, and drain. Transfer to a baking dish and add a stick of butter to coat the noodles. Set aside, and work on the cheese sauce. In a pot, add a stick of butter, and all-purpose flour. Stir everything together, and add the liquids. Continue to watch SimplyFoodByTy tutorial on YouTube for full instructions and details.
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Next, before adding the cheese sauce to the macaroni noodles, add the 3 large eggs to the noodles and mix. Add the cheese sauce and smooth everything evenly. Sprinkle cheddar cheese and slices of butter on top. Bake at 350F for 35-40 minutes.
This can be a lot to make because you would need to buy many different kinds of cheese, but I think it’s worth it if you want to be really cheesy.
