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Recipe Feature: Southern Style Mac n' Cheese

Recipe Feature: Southern Style Mac n' Cheese

I wanted to create a meaningful way to celebrate Juneteenth this year and food always seems to be my go-to with any celebration. This recipe was one of the first thoughts I had for the evening meal, so I figured what better way than to also share it across our community! I've been making and playing with this recipe on and off for the last 10 or so years and it never fails to please.  I hope that you enjoy! 


1/2 cup milk
12oz evaporated milk
2 eggs
1/2 tsp salt
1 Stick of butter (1/2 cup)
2 tablespoons sour cream
8 oz. cream cheese (cubed)
8 oz. mozzarella (shredded)
4 oz. sharp cheddar (shredded)
8 oz. mild cheddar (shredded)
10 oz. macaroni

Boil and drain your macaroni leaving it slightly al dente.  I always choose to salt my water so the pasta itself can be seasoned and this is the best way to do it.  Pour finished pasta into your baking dish.

Mix the milk, evaporated milk, eggs  & salt and then pour over the pasta mixing to coat. 

Add your cubed cream cheese and about 3/4 of the shredded cheese.  Mix and then add the remaining cheese to the top before placing in the oven.  

Bake on 350 for 35-40 minutes. Top will be golden and bubbly.  Wait 10 minutes or so before serving and enjoying!  

In the past I have added cooked and shredded BBQ pork or chili flake to this recipe which are excellent options in my opinion if you are making it in celebration of the Juneteenth holiday! 

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