Real Recipes From Real Home Cooks ®

down home mac n cheese

★★★★★ 2
a recipe by
Precious Echevarria
Warren, MI

The key to this very satisfying comfort food is the 7 blends of cheeses and cream. This is the dish that never makes it through a gathering, it's always devoured (lol). Enjoy !!

★★★★★ 2
serves 10-12
prep time 35 Min
cook time 1 Hr
method Bake

Ingredients For down home mac n cheese

  • 1 lb
    macaroni, elbow
  • 8 oz
    sharp cheddar cheese shredded
  • 8 oz
    italian cheeses blend shredded
  • 1 pkg
    extra sharp cheddar cheese ( bar)
  • 8 oz
    blue cheese
  • 1 stick
    butter salted
  • 1 1/2 can
    evaporated milk
  • 2 c
    milk, whole
  • 1 pkg
    sour cream 16 oz
  • 5
    eggs beaten
  • 1/4 c
    yellow mustard
  • 1 Tbsp
    onion powder
  • 1 tsp
  • 1 tsp
    black pepper

How To Make down home mac n cheese

  • 1
    Boil 2 1lb boxes of elbow maccaroni, drain then place in large casserole dish or aluminum serving pan.
  • 2
    Cut stick of butter into small to med sized pats then distribute equally into still hot pasta. Add onion powder, then mustard. Mix ingredients together.
  • 3
    In a seperate bowl mix together sour cream and 1/2 can evaporated milk until smooth and creamy.
  • 4
    Slowly begin adding shredded cheeses in layers, mixing into maccaroni after each layer. Save some sharp and extra sharp for top layer when done with preperation.
  • 5
    Pour sour cream mixture over the top, then remaining can of evaporated milk and stir until well mixed.
  • 6
    In a seperate bowl, beat the 5 eggs well and pour over top then 2 cups of milk mix well. Sprinkle remaining cheeses to cover top. Sprinkle paprika then black pepper over top of mixture.
  • 7
    Place in 375 degree oven on center rack, and bake for 1 hour. When done top layer should be golden brown and mixtue should be bubbly. Serve Immediately. Maccaroni and cheese should be creamy and gooey...NJOY !!!

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