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    You are in: Home / Recipes / Southern Macaroni and Cheese Recipe
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    Southern Macaroni and Cheese

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on March 27, 2007

      This is the recipe that my Mother used to make M&C. I remember she used saltine crackers and good New York Red Rind Cheddar Cheese. It was so delicious. Of course, there was no vegetable spray at the time, so she would butter the bottom of the baking dish.

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    • on November 29, 2013

      Made it as a Thanksgiving side dish and my husband loved it. The crust is what makes this recipe stand out. He says it reminds him of the mac and cheese his mom made him as a boy. The kids are more of a soft,creamy, and cheesy type of mac so next time I'll add a more creamy cheese like Velveeta maybe. We'll see.

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    • on February 24, 2013

      I used whole-wheat pasta, (colby cheese), whole-wheat breadcrumbs instead of crackers, and reconstituted dry milk. Heavily modified and it still turned out fantastic! Thanks for sharing a great recipe.

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    • on January 04, 2008

      this was very good Marg! very rich and buttery/cheesey and we loved the crunchy topping!! It made a great side with our meatloaf. I will probably make it again, great comfort food, next time I will cut back some on the butter though so i won't feel so guilty!! Forgot to say that I did use wholewheat macaroni! thanks for posting.

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    • on July 14, 2007

    • on March 22, 2005

      Simple, tasty old fashioned mac & cheese. I used white cheddar and crushed Cheez-its on top. Thanks for the recipe Marg!

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    Nutritional Facts for Southern Macaroni and Cheese

    Serving Size: 1 (69 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 290.2
     
    Calories from Fat 147
    50%
    Total Fat 16.3 g
    25%
    Saturated Fat 10.1 g
    50%
    Cholesterol 47.8 mg
    15%
    Sodium 228.3 mg
    9%
    Total Carbohydrate 23.8 g
    7%
    Dietary Fiber 0.9 g
    3%
    Sugars 0.6 g
    2%
    Protein 11.7 g
    23%

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