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Thanksgiving: Special Occasion Macaroni and Cheese

Source of Recipe


From "Deep South Dish" by Mary Foreman



List of Ingredients



• 2 pounds medium-size elbow macaroni
  
• 1 pound sharp Cheddar cheese
  
• 1 pound Monterey Jack cheese
  
• 2½ cups whole milk
  
• 1 (2-pound) block original Velveeta, cut into chunks
  
• 4 large eggs
  
• Kosher salt, black pepper, and Cajun seasoning to taste
  
• 2 sticks butter, sliced thin
  






Instructions



1. Preheat oven to 375° F. Spray a large baking dish with nonstick cooking spray.
   
   
2. Boil macaroni; rinse, drain, and set aside. Shred Cheddar and Monterey Jack cheeses into a large bowl.
   
   
3. Pour 2 cups milk into large saucepan; warm over medium-low heat. Add Velveeta, Cheddar, and Monterey Jack, and heat until melted, stirring constantly. Add additional milk only if needed to thin. Remove from heat, and set aside.
   
   
4. Crack eggs into a separate bowl, and lightly whisk. Scoop out some cheese sauce, and slowly add to eggs to temper them, continuously whisking. Once well-tempered, add eggs to cheese sauce, and mix well.
   
   
5. Add half the macaroni to baking dish; season with salt, pepper, and Cajun seasoning. Cut thin pats of one stick butter on top of macaroni. Ladle half the cheese sauce over macaroni. Repeat layers of macaroni, seasoning, butter, and cheese sauce.
   
   Bake, uncovered, 30 to 35 minutes, or until bubbly and browned.
   
   Makes about 12 servings
   
   






Final Comments


This makes a big holiday crowd batch, but halves nicely. Avoid substituting pre-shredded cheeses, as they contain fillers and stabilizers that affect results.