Baked Macaroni

New Orleans Macaroni and Cheese

My mother’s name for Macaroni and Cheese was called Baked Macaroni. She did not use macaroni pasta but generally used spaghetti pasta. It is a creamy cheesy side dish went well with her Smothered Chicken. This is truly the ultimate comfort food.

This recipe is versatile so any type of pasta and a myriad of cheeses can be used. It is recommended to use sharp cheddar cheeses. Also, purchase cheese in block form and grate it. Prepared grated cheeses do not melt as well since they are coated with cellulose to prevent clumping.

Supplies

• 9×13 inch baking dish

Ingredients

• 16- ounce elbow pasta
• 1 can Cheddar Cheese Soup
• ½ cup sour cream
• 16 ounces extra sharp cheddar cheese grated (plus a ¼ cup or more for topping)
• 8 ounces Colby Jack cheese grated 
• 3 eggs
• 4 ounces whole milk
• 12-ounce can Pet milk® (evaporated milk)
• 4 tbsp butter (1/2 stick of butter)
• 1 tablespoon salt

Preparation

Preheat oven to 350 degrees.

Boil pasta (I used elbow macaroni) in salted water. Slightly undercook the pasta because it will cook a little more in the oven.

Drain pasta and do not rinse it. Mix cheddar cheese soup and sour cream into the pasta to thoroughly coat the pasta.

Fold in the shredded cheddar and Colby Jack cheeses and put in a baking dish.

In a small bowl whisk the eggs, milk, cheese and salt. Pour this mixture over the pasta.

Top with more shredded cheese and slices of butter.

Bake uncovered at 350 degrees for 40 minutes or until the top is brown and bubbly.

Enjoy Keeping It Creole!