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- SPECIAL MAC AND CHEESE DISHES CRACKED
- SPECIAL MAC AND CHEESE DISHES FULL
- SPECIAL MAC AND CHEESE DISHES CRACK
Scoop out some of the cheese sauce and slowly add that to the eggs to temper them, continuously whisking as you add the hot cheese sauce to the eggs.
SPECIAL MAC AND CHEESE DISHES CRACK
Crack eggs into a separate bowl and lightly whisk. Pour half and half or milk into a medium saucepan, add Velveeta and cook over medium low heat until all of the cheese has melted. Stir together the shredded cheeses and set aside. Boil macaroni according to package directions, rinse and set aside to drain.
SPECIAL MAC AND CHEESE DISHES CRACKED
1/4 teaspoon freshly cracked black pepperīutter a 4 quart baking dish set aside.1 pound block of original Velveeta brand cheese, cut into small cubes.2 cups freshly shredded Monterey Jack cheese.2 cups freshly shredded sharp cheddar cheese.Recipe: Super Creamy Macaroni and Cheese ©From the Kitchen of Deep South Dish Make the cheese sauce with half and half or whole milk (or even a combination of the two) and Velveeta, temper the eggs with the sauce before adding that back into the sauce, then layer in the components in a 4 quart casserole dish - elbows, seasoning, thin slices of cold butter, shredded cheese and sauce repeat. Pre-shredded bagged cheese has fillers and stablizers in it that will affect the outcome of this recipe. Use only block cheese that you shred yourself.Use real, pure butter - not margarine, not a butter substitute - and I highly recommend Land O'Lakes brand especially.Use half and half or whole milk, not low fat or fat free.Use only the original version of Velveeta brand processed cheese - no generics, no lower fat varieties.The process is the same and the same rules apply. Don't deviate from the recipe and you'll be thrilled. For all that is holy, please don't try to use all cheddar, because you'll end up with a clumpy, curdled mess that you will be very unhappy about. Yes, that requires a processed cheese to achieve (even Martha Stewart agrees), so if you've got a beef with American cheese or Velveeta, then this isn't the recipe for you. To distinguish it from the original big brother, I've labeled this one "super creamy" because that's just what it is - rich, gooey and super creamy - the way, at least in my opinion, a macaroni and cheese is supposed to be.
SPECIAL MAC AND CHEESE DISHES FULL
Still, many of you have grown to love it, and have asked me to pare down the holiday recipe, not only because one 4-quart baking dish full is often plenty enough for many families, but also, you wanted a version of it for those other special family occasions - like birthdays and dinner parties, or potlucks, picnics, church suppers and even funerals, where you still want something special, but don't need quite as much as the big batch recipe makes. I don't make the big batch version often, because it's such a huge casserole, and also what I would consider a no-calorie-left-behind dish, both reasons that it's mostly reserved for major holidays - like Thanksgiving and Christmas. You couldn't ask for a better compliment than that! Over the last seven years, I've had so many letters and comments with compliments about this macaroni and cheese, so much so, that it's become a holiday tradition for a lot of Deep South Dish readers, sometimes replacing long-held family holiday recipes.