Homestyle Mac n' Cheese

Preheat oven to 375

Equipment: 2qt Oblong Baking Dish


4 cups shredded Colby/Monterrey Jack cheese

3 1/2 cups milk

2 eggs

1 clove minced garlic

2 cans cheddar cheese soup

2 tablespoons butter

2 teaspoons ground black pepper

2 teaspoons creole seasoning

Dash paprika

3 1/2 cups cooked large elbow macaroni


Boil macaroni till al dente and set aside. Melt butter in sauce pan on medium low. Once the butter is melted add the garlic for about 15 seconds. Just long enough to wake it up. Remove from heat and place in a bowl. In a mixing bowl add the milk, eggs, cheddar cheese soup, garlic butter, pepper and creole seasoning. Mix with a hand mixer until fully incorporated.  Begin adding some of the pasta to the baking dish spreading to even out until the pasta comes about halfway up the side of the dish (you will probably have some pasta leftover, I can never get the exact amount right when making pasta). Add the cheese soup/milk mixture and two cups of the shredded cheese and mix together. The mixture should be fairly liquidy (if that's a word). If it looks too thick add a bit more milk and mix again. Smooth the mixture over with a spoon and then sprinkle the remaining shredded cheese on top. Sprinkle with paprika. Place in the oven on the middle rack for approximately 20-25 minutes. Mac and cheese should be done when the top just begins to brown. Eat. Enjoy. Thank me.

Fort Worth, Texas

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