This is my lightened –up, simplified version of southern style macaroni and cheese. What makes this macaroni and cheese southern style? It is thicker and richer than your basic creamy macaroni and cheese.
I adore the texture of this dish. I have to control my urge to eat more than one generous helping!! I love to assemble this casserole a day in advance, cover and refrigerate until ready to bake. It saves a lot of time when I have several dishes to prepare.
You can also add diced, low-sodium ham, prepare your favorite vegetable side and make it a meal. Jazz it up however you chose and make it your own.
You can get creative with your cheese combination to kick up the flavor of your dish. I love to mix gruyere, cheddar and parmesan. Get crazy and have fun!
Southern Style Macaroni and Cheese
Ingredients
- 8 oz uncooked elbow macaroni cook according to package directions (I prefer Dreamfields, it's a low-glycemic, low-carb pasta that actually tastes good!)
- 2 eggs beaten
- 1 cup extra-sharp white cheddar shredded (such as Cabot's)
- 1 ½ cups regular 50% less fat Cabot's sharp cheddar cheese shredded
- 1/3 cup light sour cream
- 1 ½ cups 2% organic milk
- ½ stick smart balance butter melted
- Dash ground mustard
- ¼ tsp cayenne pepper optional
- Salt and pepper to taste
Instructions
- Preheat oven to 375 degrees. Boil macaroni according to package, drain and cool. In a large bowl, mix all other ingredients (except ¾ cup cheddar cheese for topping). Toss with cooked macaroni. Transfer to a baking dish sprayed with butter flavored non-stick spray. Top with remaining cheese.Bake for 30-40 minutes or until just cheese just starts to turn golden (do not brown).
- Let sit for 10 minutes before serving to thicken.
You’ll never know the difference between this lightened-up version of Southern Style Macaroni and Cheese and the original decadent favorite!
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Jacquelyn says
March 30, 2011 at 1:03 amThis is like the mac and cheese my grandma used to make! Great memories, and a great recipe. Thanks for sharing, and for recommending Cabot cheese!
~Jacquelyn
Amee says
March 30, 2011 at 2:39 amJacquelyn, you’re very welcome! I am a big fan of Cabot cheese..it’s delicious. I hope you enjoy this recipe:)
Stephanie says
November 26, 2014 at 11:13 pmThis was insane!! I have been looking for a southern version recipe forever!!! Made some mods, but only minor ones, and it turned out way better than I hoped it would! This cold yankee dreaming of being back south thanks you!
Amee Livingston says
November 26, 2014 at 11:29 pmAwesome Stephanie! I’m so glad you loved the mac and cheese!! It’s my all time favorite comfort food! Happy Thanksgiving!
Dorothy says
November 19, 2016 at 10:33 amCan this be frozen
Amee Livingston says
November 27, 2016 at 9:37 pmFreezing it could mess with the pasta texture, so I prefer to make it fresh.