Description
A rich and creamy Southern classic, this baked macaroni and cheese is comfort food at its finest. Packed with layers of cheesy goodness, a custard-like base, and a golden crust, it’s perfect for any occasion.
Ingredients
• 8 to 10 ounces elbow macaroni
• 1/2 cup whole milk
• 1 (12-ounce) can evaporated milk
• 2 eggs, lightly beaten
• 1 1/2 teaspoons white pepper
• 1 1/2 teaspoons granulated sugar
• 1/2 teaspoon salt (or to taste)
• 1/2 cup (1 stick) butter, cut into small pieces
• 2 tablespoons sour cream
• 1/2 pound Velveeta, cut into small chunks
• 8 ounces shredded Colby-Jack cheese (or 4 ounces Colby and 4 ounces Monterey Jack)
• 4 ounces shredded sharp cheddar cheese
• 1 cup shredded mild cheddar cheese
Instructions
1️⃣ Preheat the oven to 350ºF (175ºC). Boil the elbow macaroni in salted water until al dente, then drain well and transfer to a 9×13-inch baking dish.
2️⃣ In a large bowl, whisk together whole milk, evaporated milk, eggs, white pepper, granulated sugar, and salt. Pour this mixture evenly over the macaroni.
3️⃣ Add butter, sour cream, Velveeta, Colby-Jack cheese, and sharp cheddar cheese to the macaroni. Stir thoroughly to combine all ingredients.
4️⃣ Spread shredded mild cheddar evenly over the top.
5️⃣ Bake in the preheated oven for 25–30 minutes, or until the top is golden and bubbly.
Serve warm and enjoy the ultimate comfort food experience! 🧡