Southern Macaroni and Cheese
- Number of Servings: 12
Ingredients
2 c. elbow macaroni4 lg. eggs4 c. whole milk1 stick butter8 oz. Philadelphia Cream Cheese, 8 oz.16 oz. Colby cheese1 tsp. salt1/4 tsp. black pepper
Heat oven to 350. Cook the macaroni until almost done. Drain and spread in a 9-by-13-inch casserole. Combine the remaining ingredients and spread over the macaroni. Bake, covered, in a water bath for 45-50 minutes. Makes 8-12 servings.
NOTE: There are several tricks to Mrs. Farris' mother's recipe. First a custard of eggs, milk, margarine, cream cheese and Colby cheese are combined in a blender or food processor. You want to blend this until the cheeses and margarine are indistinguishable. I found it unnecessary to grate the cheese. Just cut it into cubes and let the blender or food processor do the rest. Then pour the custard over eight ounces of cooked macaroni.
The second trick is how the dish is baked. The casserole is covered tightly with foil and then is placed in a large roasting pan in a water bath. A water bath allows you to bake delicate foods, such as custards and cheesecakes, with gentle heat that is less intense than the direct heat of the oven. The water should come about halfway up the sides of the casserole. The resulting dish is "very creamy and good warmed over," Mrs. Farris says.
Mrs. Bigger's recipe has a similar list of ingredients. Some of her cooked macaroni is placed in the bottom of a deep casserole dish and is dotted with butter and sprinkled with sharp cheddar cheese. The layers are repeated and then the custard is poured over the top. The dish is baked uncovered until bubbly and golden. Mrs. Biggers says her family has been serving the dish as long as she can remember.
Either dish makes a good meatless entree served with steamed broccoli or a big tossed salad. You also can serve them as part of an old-fashioned Southern Sunday supper with fried chicken or baked ham and lots of vegetable side dishes.
Number of Servings: 12
Recipe submitted by SparkPeople user MALADYS.
NOTE: There are several tricks to Mrs. Farris' mother's recipe. First a custard of eggs, milk, margarine, cream cheese and Colby cheese are combined in a blender or food processor. You want to blend this until the cheeses and margarine are indistinguishable. I found it unnecessary to grate the cheese. Just cut it into cubes and let the blender or food processor do the rest. Then pour the custard over eight ounces of cooked macaroni.
The second trick is how the dish is baked. The casserole is covered tightly with foil and then is placed in a large roasting pan in a water bath. A water bath allows you to bake delicate foods, such as custards and cheesecakes, with gentle heat that is less intense than the direct heat of the oven. The water should come about halfway up the sides of the casserole. The resulting dish is "very creamy and good warmed over," Mrs. Farris says.
Mrs. Bigger's recipe has a similar list of ingredients. Some of her cooked macaroni is placed in the bottom of a deep casserole dish and is dotted with butter and sprinkled with sharp cheddar cheese. The layers are repeated and then the custard is poured over the top. The dish is baked uncovered until bubbly and golden. Mrs. Biggers says her family has been serving the dish as long as she can remember.
Either dish makes a good meatless entree served with steamed broccoli or a big tossed salad. You also can serve them as part of an old-fashioned Southern Sunday supper with fried chicken or baked ham and lots of vegetable side dishes.
Number of Servings: 12
Recipe submitted by SparkPeople user MALADYS.
Nutritional Info Amount Per Serving
- Calories: 383.1
- Total Fat: 29.5 g
- Cholesterol: 90.4 mg
- Sodium: 546.7 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 0.3 g
- Protein: 16.2 g
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