Southern Style
Mac & Cheese
We’re not sure if there is a dish more loved than mac and cheese. It satisfies both kids and adults alike, and it doesn’t hurt that it’s covered in cheese. There are a million different ways to make it, but we happen to think our version is the best.
Ingredients
1 lb elbow macaroni
2 cups whole milk
2 large eggs
4 cups shredded cheddar(extra sharp)
1 stick unsalted butter(melted)
2 cups shredded Colby Jack
1 tbsp Crystal Hot Sauce
Kosher salt
freshly ground black pepper
Directions
1
Heat oven to 350°F.
2
Salt a large pot of water generously and bring to a boil.
3
Cook macaroni according to bag, until a little under al dente. Drain in colander and rinse under cold water. Set aside.
4
Whisk milk and eggs in a large bowl. Add in cooked macaroni, 2 cups of your extra-sharp Cheddar, melted butter, 1 1/2 teaspoons of salt, 1/2 teaspoon of pepper, and 1 Tbsp of Crystal Hot Sauce. Stir well until combined.
5
In an even layer, add half the macaroni mixture to a 9-by-13-inch baking dish. Sprinkle 1 1/2 cups Colby Jack on top. Layer the remaining macaroni mixture on top. Cover with foil and bake on the middle rack of the oven for 20 minutes.
6
Remove from oven. Carefully remove and discard the foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack for about 3 to 5 minutes (until cheese starts to brown in spots.) Watch closely to prevent burning.
7
Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture will firm up as it cools.) Serve warm.