1/3 Photos of Army & Lou's Soul Food Macaroni and Cheese
I have had this mac and cheese and it truly is awesomely rich and creamy! I had totally forgotten how good it was until I opened the June 2006 issue of Midwest Living and there it was. No more trips to Chicago to get it, here is the recipe!
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Units: US | Metric
- 10 ounces elbow macaroni
- 1 (8 ounce) package shredded sharp cheddar cheese (2cups)
- 1 (8 ounce) package Velveeta cheese, pasteurized processed cheese, cut up (1 cup)
- 1/4 cup butter, cut into pieces
- 3 eggs, slightly beaten
- 1 (12 ounce) can evaporated milk
- 1 (10 3/4 ounce) can condensed cheddar cheese soup
- 1/4 teaspoon seasoning salt
- 1/4 teaspoon ground pepper (white if you have it)
- 1Let cheeses and butter stand at room temperature.
- 2Cook macaroni according to package directions until almost al dente'.
- 3Drain macaroni and transfer to a large bowl.
- 4Add 1 cup shredded cheese and Velveeta cubes to hot pasta and stir gently til cheeses start to melt.
- 5In a medium mixing bowl, whisk the eggs, butter, milk, soup, salt and pepper.
- 6Stir this mixture into the cooked macaroni mixture.
- 7Transfer half into a 13x9 sprayed baking dish.
- 8Sprinkle with 1/2 cup of shredded cheese.
- 9Top with remaining macaroni mixture.
- 10Bake covered at 325 degrees for 30 minutes.
- 12Sprinkle with remaining 1/2 cup of shredded cheese.
- 13Return to oven and bake 15 minutes more until cheese is melted and bubbly brown.
- 14Let stand 10 minutes before serving to meld flavors.
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Nutritional Facts for Army & Lou's Soul Food Macaroni and Cheese
Serving Size: 1 (160 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 520.3
- Calories from Fat 270
- Total Fat 30.0 g
- Saturated Fat 18.2 g
- Cholesterol 158.3 mg
- Sodium 984.8 mg
- Total Carbohydrate 38.8 g
- Dietary Fiber 1.5 g
- Sugars 3.7 g
- Protein 23.4 g
The following items or measurements are not included: