This is how mac n’ cheese deserves to be made; exactly the way Mom used to make it, or perhaps how the local barbeque place does their classic mac n’ cheese! This Down-Home Mac N’ Cheese shows us its Southern style, using egg to help bind the melty, sharp, cheesy macaroni together. The egg also adds another layer of richness to the dish, making it more delectable, and such a great side dish to fried chicken, grilled meats, or wilted greens. Come home to Down-Home Mac N’ Cheese!
Ingredients
- 1 tablespoon unsalted butter, for greasing a dish
- 2 cups elbow macaroni
- 8 ounces extra-sharp cheddar cheese, grated
- 2 cups milk
- 2 large eggs, lightly beaten
- coarse salt, to taste
- ground black pepper, to taste
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Using the butter, grease a 9×13-inch casserole dish.
Step 3 –Bring a large pot of salted water to a boil.
Step 4 –Add the macaroni and cook until tender, just past al dente, according to package directions, about 12 minutes.
Step 5 –Drain the pasta well.
Step 6 –In a large bowl, combine the cooked macaroni, the cheddar cheese, the milk, the beaten eggs, the salt, and the pepper.
Step 7 –Transfer the macaroni mixture to the prepared dish.
Step 8 –Bake until golden-brown and bubbly, about 30 minutes.
Step 9 –Allow it to cool slightly.
Step 10 –Serve.
