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Homemade Macaroni and Cheese
Homemade Macaroni and Cheese is a creamy side dish that tastes amazing thanks to three surprise ingredients.  Easy to make!  Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Homemade Macaroni and Cheese
Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Homemade Macaroni and Cheese
Instructions
  1. Preheat oven to 375 degrees.
  2. Boil elbow macaroni until “al dente” by following instructions printed on the package. Avoid overcooking until mushy because it will negatively impact the taste and texture of this side dish.
  3. Pour cooked/drained elbow macaroni in an ungreased 9 x12 casserole dish.
  4. Sprinkle with salt, coarse ground black pepper, and garlic powder (if using). Stir until well combined. Set aside.
  5. Prepare the cheese. Thinly slice or shred ONE block of cheddar cheese and ONE block of Monterey Jack cheese. Layer slices over top of seasoned elbow macaroni. Set aside.
  6. In a medium sized bowl or large measuring cup, beat one egg. Add fat free cultured buttermilk, cultured buttermilk sour cream, and one egg. Stir together until well combined.
  7. Drizzle liquid mixture over top of cheeses. Stir until well combined.
  8. Place in preheated oven for 12-15 minutes OR until cheese is melted.
  9. While dish is in the oven, cut remaining block of cheddar cheese into thin slices.
  10. Carefully remove hot casserole dish from oven. Stir mixture until melted cheese is evenly distributed.
  11. Layer remaining cheddar cheese slices over top. Place under broiler for 5 to 10 minutes OR until cheese has melted and formed brown spots.
  12. After baking, the Homemade Macaroni and Cheese should be soupy. After cooling 10-12 minutes, it will thicken to a creamy cheese sauce.
  13. Serve warm or hot.
Recipe Notes