Southern Style Macaroni & Cheese

I could have sworn I had posted about this, but apparently not. Raising a toddler and a 2 week long visit by family gets in the way of those plans I guess.  This recipe is so NOT low FODMAP for those sensitive to lactose or gluten, but to me is so totally worth it anyway. I am definitely making this again and it will be on the table at Thanksgiving. I’m already drooling in anticipation I love cheese that much. I used half cheddar and half vermont white cheddar for my cheese and cavatapi pasta because who doesn’t like big, thick noodles for their mac and cheese. I also put panko breadcrumbs on half to keep everyone happy.

Source: Found via Pinterest at The Budget Diet

Author: Kristl Story, TheBudgetDiet.com
Serves:8
Prep time:20 mins
Cook time:30 mins
Total time:50 mins

INGREDIENTS

  • 16 oz. box elbow macaroni
  • 4 cups sharp cheddar cheese, shredded (reserve 1 cup for the top)
  • 2 cups milk
  • 4 eggs, beaten
  • ½ stick of butter
  • 4 oz. cream cheese
  • salt and pepper to taste

INSTRUCTIONS

  1. Prepare macaroni according to instructions on box.
  2. Drain and return to pot.
  3. Add 3 cups of cheese, milk, eggs, butter and cream cheese.
  4. Add salt and pepper to taste.
  5. Pour into a greased 9 x 13 casserole dish.
  6. Top with the remaining 1 cup of cheese.
  7. Bake at 400 for 30 minutes.

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