Ultimate Macaroni & Cheese Recipe

Ultimate Macaroni & Cheese Recipe
No Thanksgiving dinner in the South would be complete without macaroni and cheese. It is one side dish that is absolutely essential. The following Ultimate Macaroni & Cheese is an easy version, especially since the versatile Basic Cream Soup Mix is used to create the sauce. If you don't happen to have it on your pantry shelf, directions are given for a more time-consuming, but equally delicious sauce as a substitute.
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You may vary the types of cheese – add Gorgonzola, havarti, gouda, Gruyere, etc. for part of the cheddar, and even add Velveeta or similar to make a creamier sauce if you like; we prefer it the old fashioned Southern way, however, just as it is. The casserole can be assembled the day before, and baked just before ready to serve; it will take slightly longer to cook if it has been refrigerated.

16 Servings


12 ounces elbow macaroni, cooked in boiling salted water al dente (2 1/2 cups dry)

Cream Sauce:
1 1/2 cups water
1 cup Basic Cream Soup Mix

1/2 cup heavy cream
2 eggs

4 cups shredded cheddar cheese, divided

1/4 cup melted butter
  1. Preheat oven to 350°.
  2. Drain the cooked macaroni in a large colander and set aside.
  3. Mix the cream soup mix and water in a medium saucepan; bring to a boil, whisking constantly, turn down to a simmer, and cook until slightly thickened.
  4. Whisk together the heavy cream and eggs; whisk the mixture into the cream soup mixture and stir until smooth.
  5. Stir in two cups of the cheese.
  6. Spread half of the macaroni over the bottom of a 9 x 13" baking dish.
  7. Pour half of the cream sauce over and mix with the macaroni.
  8. Top with 1 cup of the cheese and drizzle half of the butter over the cheese.
  9. Repeat the layers.
  10. Bake uncovered 40-50 minutes or until the cheese is lightly browned and the casserole is bubbly.
    Note: if you don't have cream soup mix handy, melt 3 tablespoons butter in a medium saucepan. Whisk in 4 tablespoons flour and stir over medium heat 2 minutes. Whisk in 1 1/2 cups milk and 1/2 teaspoon chicken or vegetable bouillon; stir over medium heat until boiling. Proceed as directed above.

    Amount Per Serving
    Calories 293 Calories from Fat 162
    Percent Total Calories From: Fat 55% Protein 17% Carb. 27%

    Nutrient Amount per Serving
    Total Fat 18 g
    Saturated Fat 11 g
    Cholesterol 80 mg
    Sodium 295 mg
    Total Carbohydrate 20 g
    Dietary Fiber 0 g
    Sugars 0 g
    Protein 13 g

    Vitamin A 11% Vitamin C 0% Calcium 0% Iron 6%






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Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.