SOUTHERN BAKED MACARONI & CHEESE (RELEASING MY INNER PAULA DEAN)

Ingredients

• 1 pound Elbow Macaroni (dry)
• 6 slices Bacon (cut into bite‑size pieces after cooking)
• 2 pieces Large Eggs (room temperature)
• 2 cups Whole Milk
• 1 teaspoon Kosher Salt (or to taste)
• 0.5 teaspoon Black Pepper (freshly ground)
• 0.5 teaspoon Garlic Powder
• 3 tablespoons Sour Cream
• 2 cups Cheddar Cheese (shredded fresh)
• 1 cup Monterey Jack Cheese (shredded fresh)
• 8 ounces Velveeta (cut into cubes)
• 0.25 cup Unsalted Butter (cut into pieces)
• 1 tablespoon Bacon Grease (reserved from cooking bacon)
• 0.5 cup Extra Shredded Cheddar (for topping)
• 0.25 cup Extra Shredded Monterey Jack (for topping)

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a boil, add the elbow macaroni and stir frequently for 7‑8 minutes until al dente, then drain and set aside.

   Time: PT8M

   Temperature: 100°C

2. Render the Bacon

   In a skillet over medium heat, cook the bacon strips until they are just beginning to crisp but still slightly soft, rendering the fat. Remove bacon, crumble, and reserve the grease.

   Time: PT5M

   Temperature: Medium heat (~180°C on stovetop)

3. Make the Custard Base

   In a mixing bowl, whisk together the eggs, whole milk, sour cream, kosher salt, black pepper, and garlic powder until smooth.

   Time: PT5M

4. Shred the Cheeses

   Using a box grater, shred the cheddar and Monterey Jack cheeses. Set aside separately.

   Time: PT5M

5. Cube the Velveeta

   Cut the Velveeta into 1‑inch cubes to help it melt quickly later.

   Time: PT2M

6. Combine Pasta and Cheese

   Return the drained macaroni to the pot. Add the Velveeta cubes, shredded cheddar, shredded Monterey Jack, butter pieces, crumbled bacon, and pour in the custard mixture. Stir over low heat until the cheese melts and the mixture is smooth.

   Time: PT5M

   Temperature: Low heat (~120°C)

7. Prepare the Baking Pan

   Spread 1 tablespoon of the reserved bacon grease around the bottom and sides of a cast‑iron skillet using a paper towel.

   Time: PT2M

8. Transfer to Pan and Top

   Pour the mac and cheese mixture into the prepared skillet. Sprinkle the extra shredded cheddar and Monterey Jack evenly over the top.

   Time: PT2M

9. Bake

   Place the skillet in a pre‑heated oven at 350°F and bake for 30‑40 minutes, until the top is bubbling and lightly browned.

   Time: PT35M

   Temperature: 350°F

10. Rest and Serve

    Remove from oven and let the dish rest for 5 minutes before serving so it sets and is easier to slice.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

25g

Carbohydrates

55g

Fat

30g

Fiber

2g