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Southern-Style Macaroni and Cheese is one of the cheesiest, most delicious Macaroni and Cheese recipes on the planet! Oh my, it uses THREE kinds of cheese, half-and-half or heavy whipping cream, REAL butter, eggs, and get this, Penzey’s Cajun Seasoning! What? You say. Cajun Seasoning? Really? Are you kidding? Nope. The Cajun seasoning is what gives this casserole it’s wonderful flavor. You don’t have to gob it on, but a generous sprinkle provides exceptionally good taste.
A couple of weeks ago we had a chili night at a friend’s house. We had several families from our Sunday school class over, each bringing side dishes, appetizers or desserts. I made a chili but I also signed up to bring a Mac and Cheese casserole because I didn’t think any of the kids would eat chili. I combed through the Pinterest archives and found this recipe. I decided to give it a chance and see how it would turn out. Even some of the kids with very picky palates loved this Mac and cheese recipe!
Southern-Style Macaroni and Cheese Big Oven
INGREDIENTS
- 36 oz. Skinner’s large cut elbow macaroni cooked according to package directions and drained
- 2 lbs. sharp cheddar cheese , shredded or one pound cheddar and one pound Monterey Jack
- 2 lbs. original Velveeta cheese cubed
- 2 cups half-and-half or heavy whipping cream not 2% milk
- 4 large eggs beaten
- sea salt, pepper & Penzey's Cajun seasoning to taste
- 1 cup unsalted butter (not margarine) 2 sticks
- minced fresh parsley for garnish
INSTRUCTIONS
Full Recipes>>Southern-Style Macaroni and Cheese