Ol' School Mac & Cheese

Just like your grandmother might have made. Maybe. Possibly. Probably not.


8 oz elbow macaroni noodles

4 tbsp salted butter (diced)

8 oz Velveeta (diced)

1 C colby cheese (shredded)

1 C monterrey jack cheese (shredded)

1 C sharp cheddar cheese (shredded)

2 tbsp sour cream

12 oz evaporated milk

1/3 C heavy cream

1 egg

1/2 tsp granulated sugar

1/2 tbsp seasoned salt

1/2 tsp ground mustard

1/4 tsp cayenne pepper

1/2 tsp onion powder

1 tsp garlic powder

1/2 tsp paprika

1 tsp white pepper

1/2 tbsp cracked black pepper

1/4 tsp ground nutmeg


Grease your 8×8″ square dish and preheat the oven to 350ยบ.

Grate your cheeses and combine together in a large bowl. Cut your butter and velveeta into small cubes. Place the butter, velveeta, and half of the shredded cheeses in the prepared dish.

On your stovetop, cook your macaroni in salted water according to the package directions, just past al dente. While the noodles are boiling, prepare your custard.

In a large bowl, whisk together the evaporated milk, cream, sour cream, egg, sugar, and all seasonings except paprika. Beat until totally combined, with no streaks of egg.

Immediately after draining them, dump the hot noodles into the baking dish. Stir together, letting the noodles start to melt the cheeses. Spread everything around as evenly as possible.

Sprinkle on a thin layer of cheese, then pour the custard over it The liquid should come just to the top of the noodles. Sprinkle on another layer of cheese, then paprika.

Bake for 40-45 minutes, or until browned to your liking. Let sit for at least 10 minutes before serving. I’m for real: let it sit. At LEAST ten minutes!

Source : deepfriedhoney.com