Homemade Mac n Cheese: Southern Style

I love this mac n cheese recipe. Dad would make it for Thanksgiving or on very special occasions when we were kids. This dish brings back good memories of my childhood. I do believe my son loves this dish as much as I did and will have those fond memories as well. I hope you will enjoy this spin on Mac n Cheese! I think your family will fall in love with it too! So going back to the boxed stuff will not be an option!

• 1 lb uncooked elbow macaroni
• 1 1/2 cans (12 ounces) evaporated milk
• 2 tsp black pepper
• 2 tsp Mrs. Dash
• 1/2 tsp garlic
• 2 tsp oregano
• 4 eggs
• 1 1/2 large blocks of sharp cheddar cheese
• 1 1/2 cups shredded cheese (your choice of what kind)
• 1/2 cup butter
• 2 tbsp of flour to thicken

Preheat the oven to 425 degrees F (220 degrees C).

Spray a 9×13-inch casserole dish with cooking spray to keep from sticking.

Fill a large pot with water and bring to a boil add salt to help keep the noodles from sticking together and to season. Stir in the macaroni and return to a boil. Cook pasta uncovered, stirring occasionally, until it has cooked through but is still slightly firm, about 8 minutes then drain.

Slowly melt butter in a large pot over low heat. Stir in evaporated milk and black pepper; cook until heated through.

Whisk eggs in a bowl until smooth; whisk about 1/2 cup of the evaporated milk mixture into the eggs, until thoroughly incorporated. Whisk the egg mixture back into the saucepan with evaporated milk mixture. Continue to heat gently, whisking constantly, until the evaporated milk mixture almost comes to a simmer and the sauce thickens. I add a pinch or 2 of flour to help with the thickening process. Gently the cooked macaroni into the sauce and stir to combine.

Cut your blocked cheese up into squares. I sometimes buy the bags of cheese that are already in small blocks. It saves time in cutting the cheese up.

Spoon the macaroni mixture into the bottom of the prepared casserole dish mixed with the cut cheese and top with 1 1/2 cup shredded Cheddar cheese.

Bake in the preheated oven until casserole is bubbling, about 20 to 30 minutes. However halfway through the cooking process you will need to stir the mac n cheese mixture to help with cooking it all the way through.

Remember you can add more seasonings to fit your liking and you are able to scale down the size if needed. You will have leftovers!

I will fry up bacon and add to the top of it just to have that extra goodness!