Southern macaroni and cheese Recipe

Name: Southern macaroni and cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb Elbow macaroni; 1 cup Whole milk; 1 can Evaporated 12 oz milk; 2 eggs; 2 tbsp Sour cream; 1/2 lb Sharp cheddar cheese; 1 cup butter; 1 lb Velveeta cheese cut into chunks; 1 dash Salt and pepper; 1/2 cup Sharp cheddar cheese (set aside) for topping

Servings: persons

1 lb Elbow macaroni
1 cup Whole milk
1 can Evaporated 12 oz milk
2 eggs
2 tbsp Sour cream
1/2 lb Sharp cheddar cheese
1 cup butter
1 lb Velveeta cheese cut into chunks
1 dash Salt and pepper
1/2 cup Sharp cheddar cheese (set aside) for topping

1
Boil elbow macaroni for 5 mins
2
Place pasta in a mixing bowl
3
Butter the baking dish on all sides
4
And butter, sour cream, and 1 cup of sharp cheddar cheese to pasta.
5
fold together
6
Add milk mixture
7
Season with salt and pepper and toss
8
Sprinkle with cheddar cheese that was set aside
9
Bake for 30 to 45 minutes until top is brown

1340

kcal

Calories

118

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb Elbow macaroni, 1 cup Whole milk, 1 can Evaporated 12 oz milk, 2 eggs, and more.

Yes, Southern macaroni and cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Southern macaroni and cheese

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