![]() It's definitely not calorie/fat friendly, but if you're making it for a family get-together, no body will ask for the nutrition facts before tasting it! They'll only be asking for the recipe, trust me!! My version was also great warmed up the next day. ![]() The end product was anything but dry! I also added some regular salt along with the season salt. I used about 2 cups of heavy cream and 1 cup of milk. These cheeses worked so well together and tasted heavenly. 1 cup macaroni one egg 1/2 cup sour cream (yes, sour cream) 2-1/4 cups sharp cheddar cheese, shredded 1/2 stick butter (4 tablespoons) 1/2 teaspoon fresh ground black pepper 2 slices swiss cheese. And I did NOT by any means, use half a cup of each cheese!! I used more like 2 cups each, LOL! I only used half a brick of the cream cheese. But if want something good, it’s got to be made with real cheese, and it’s got to be baked. Here are the cheeses I did use: Cracker Barrel sharp cheddar, Muenster, Gouda, Monterey jack, and cream cheese. When youre craving homemade mac and cheese, this southern baked version is a wonderful option. 2 In 9-inch square baking dish, mix cooked macaroni, beaten eggs and shredded cheese. ![]() In Dutch oven or 3-quart saucepan, cook and drain macaroni as directed on package. I've had enough velvetta mac and cheese and this recipe was too good to mess it up with that. 2 cups uncooked elbow macaroni (about 6 oz) 3 eggs, beaten 1 block (10 oz) extra-sharp Cheddar cheese, shredded 2 1/4 cups milk Salt and pepper to taste Steps 1 Heat oven to 350F. I omitted the mild cheddar and vevetta cheese. I did change a few things up though- I boiled my pasta in salted water. First let me just start off by saying I am the EXPERT when it comes to mac n cheese! I've had it all and I know a great recipe when I see one! I made this last night.
0 Comments
Leave a Reply. |