It sure doesn’t get any better than this southern style mac and cheese. Rich in flavor, extra cheesy, and true to it’s classic southern roots with those crispy brown edges.
- 1 lb (1 box) elbow macaroni
- 1 stick unsalted butter
- 2 eggs
- 2 cups half and half
- 2 cups (16 oz block) extra sharp cheddar cheese, grated
- 2 cups (16 oz block) Monterey Jack cheese, grated
- 8 oz block Velveeta cheese
- 1 tsp seasoned salt
- 1/4 tsp ground mustard
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- A pinch of fresh cracked black pepper
- Preheat the oven to 350°F and butter a 9X13-inch baking dish.
- Hand-grate the extra sharp cheddar and Monterey Jack cheese and set aside.
- In a large sauce pan, bring water to a boil.
- Cook macaroni according to package directions (al dente).
- Drain water from macaroni and return to pot.
- While macaroni is still hot, add butter, and stir until butter has melted completely and fully coated the macaroni.
- In a medium sized bowl, combine the eggs, half and half, and all of the spices together. Whisk until fully incorporated.
- Add egg mixture to macaroni pot as well as the majority of the grated cheese, leaving a few handfuls for topping. Cube the Velveeta and add in as well. Stir to mix well. The mixture will look creamy and all the cheese should have melted. If you see a few chunks of cheese unmelted, this is ok as any remains will melt away in the oven.
- Pour contents into prepared baking dish and top with any remaining grated cheese.
- Bake for 35-40 minutes or until top of mac and cheese is lightly golden brown.
- Let cool before serving and enjoy!