Southern Baked Mac & Cheese
Servings 8
Equipment
- 8x8 2 Quart Baking Dish
Ingredients
- 8 oz dried macaroni
- 2 Tablespoons granulated chicken bouillon
- 1 1/2 cups shredded sharp cheddar cheese divided 1/2 cup reserved for topping
- 1 1/2 cups shredded colby jack cheese divided 1/2 cup reserved for topping
- 3 eggs beaten
- 1/2 cup sour cream
- 4 Tablespoons softened butter cup into pieces
- 12 oz can evaporated milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon seasoned salt Lawry's recommended
- 1/2 teaspoon garlic powder
- 1/4 cup parmesan grated
Instructions
- Preheat oven to 350℉ and spray baking dish with nonstick cooking spray. Prepare macaroni in large pot of boiling water according to package directions, adding chicken bouillon to the water to season the pasta as it cooks.
- Drain macaroni and let cool slightly. In a large bowl, toss macaroni with 1 cup of shredded sharp cheddar cheese and 1 cup of shredded colby jack cheese.
- In a medium-sized bowl, whisk together eggs, sour cream, softened butter, evaporated milk, kosher salt, pepper, seasoned salt, and garlic powder. Pour mixture into larger bowl with cheese and macaroni, and mix well. Transfer to baking dish and top with parmesan, followed by remaining cheddar and colby jack cheese. Bake for 30 minutes, until top is golden brown and sides are bubbly.