Easy Peasy Baked Mac & Cheese!

 

As most of you who have been following my blog for several years know,  I have some definite ideas about macaroni and cheese and how it should and shouldn't be made!  I wrote extensively about this in my post for my original  Traditional Southern Macaroni and Cheese.    

Nothing has really changed about my views on this and I still make that recipe, because I really like it that way, but I have created a somewhat easier version of baked mac and cheese that's also really tasty!  

This "Easy Peasy Baked Mac & Cheese" is almost as easy as the stovetop version some people are making and calling mac and cheese.   It does need to be baked though, I just can't skip that step and call it mac and cheese.  You knew that though.  

This recipe bakes up a bit lighter than my original recipe.  It's still cheesy, but just not maybe as heavy on the cheese!  I can't really describe it, but it has met with approval from some of my best mac and cheese judges...my son, my nieces and nephews and now my great niece!   They all seemed to heartily approve!

This is the face of approval...lol!!! 

Here is what you will need:

1  (1 lb.) box of elbow macaroni, cooked according to directions

1/2 cup butter or 1 stick cut in pats

1 lb. Velveeta cheese, diced

3 cups whole milk

1  (12 ounce) can evaporated milk

3 cups shredded sharp Cheddar cheese, divided

2 cups shredded Swiss or Gruyere cheese

2 eggs, beaten

1 cup sour cream

1/2 tsp. seasoned salt

1/2 tsp. pepper

Preheat oven to 350degrees.  Cook the pasta in a large pan.  Make sure to liberally salt the water.  There is nothing worse than macaroni and cheese that has pasta that has not been salted.   Drain the pasta and then place it back in the warm pan.  We are going to mix in this pan.  It helps it all to blend and incorporate.

Add the pats of butter and the diced Velveeta and toss.  Add the milk and the canned evaporated milk.  Add 1/2 of the sharp cheddar cheese, saving the rest for the topping.  Add the Swiss or Gruyere cheese.  Toss lightly to mix.  

Add the beaten eggs at this point.  It's important to wait to add eggs after the milk and cheese so you don't unintentionally scramble them in the hot macaroni!  The eggs give this a sort of custard like texture that is unique to southern mac and cheese!  It's a very good thing in my opinion! 

 

Add 1 cup sour cream, seasoned salt and pepper and lightly fold it in!

Pour into a 9" x 13" casserole dish that has been sprayed with nonstick spray.

Sprinkle the top with the reserved cheddar cheese!    Place in a preheated 350 degree oven and bake for 40 to 45 minutes!

It should be just starting to brown a little around the edges!  Remove from the oven and enjoy!

It's delicious!