I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Southern Baked Mac & Cheese
...in your mind.
Southern Baked Mac & Cheese

Southern Baked Mac & Cheese

Ingredients

  • 16 ounces elbow macaroni - but really use any shape want
  • 3 eggs, lightly beaten
  • 2 cups whole milk
  • 2 tablespoons sour cream
  • Kosher salt & fresh ground pepper
  • 1 teaspoon garlic powder
  • 1/2 pound bacon, diced and cooked until ‘just’ beginning to get crispy…just
  • 8 ounces Velveeta, rough chopped
  • 2 1/4 cups shredded sharp cheddar cheese, plus
  • 1 1/4 cup shredded Monterey Jack cheese
  • 1/4 cup butter

Directions

  1. Preheat oven to 350 degrees
  2. Beat eggs in a medium bowl, whisk in milk and sour cream, add salt, pepper & garlic powder - mix well and set aside
  3. Cook the mac in a large pot of salted boiling water about a minute less than the instructions, drain well and put back into the pot
  4. Add the bacon to the mac, along with all the cheeses, but hold back 1/4 each of the cheddar and Monterey jack and add the butter - mix all really well
  5. Pour in the egg mixture, stir super well to combine then pour into a lightly greased 9 x 13 baking dish, or about a 10 or 11 inch round cast iron pan
  6. Top with remaining cheese, and bake 30 to 40 or until bubbly, beginning to brown and looking magnificent
  7. Let cool a bit - eat
Southern Baked Mac & Cheese

Southern Baked Mac & Cheese

Ingredients

  • 16 ounces elbow macaroni - but really use any shape want
  • 3 eggs, lightly beaten
  • 2 cups whole milk
  • 2 tablespoons sour cream
  • Kosher salt & fresh ground pepper
  • 1 teaspoon garlic powder
  • 1/2 pound bacon, diced and cooked until ‘just’ beginning to get crispy…just
  • 8 ounces Velveeta, rough chopped
  • 2 1/4 cups shredded sharp cheddar cheese, plus
  • 1 1/4 cup shredded Monterey Jack cheese
  • 1/4 cup butter

Directions

  1. Preheat oven to 350 degrees
  2. Beat eggs in a medium bowl, whisk in milk and sour cream, add salt, pepper & garlic powder - mix well and set aside
  3. Cook the mac in a large pot of salted boiling water about a minute less than the instructions, drain well and put back into the pot
  4. Add the bacon to the mac, along with all the cheeses, but hold back 1/4 each of the cheddar and Monterey jack and add the butter - mix all really well
  5. Pour in the egg mixture, stir super well to combine then pour into a lightly greased 9 x 13 baking dish, or about a 10 or 11 inch round cast iron pan
  6. Top with remaining cheese, and bake 30 to 40 or until bubbly, beginning to brown and looking magnificent
  7. Let cool a bit - eat