Alexa play “I Know You See It” by Yung Joc
Southern Baked Mac
No matter the event, family and friends always request this dish. This recipe can be doubled and tripled***. Just ensure for every 2 cans of evaporated milk, you use 1 egg.
Serves 4-8 people
Ingredients
- 12 oz Large elbow noodles
- 8 oz block Pepper Jack
- 16 oz block Sharp Cheddar
- 8 oz block Medium Cheddar
- 8 oz block Monterey Jack
- 2 cans of evaporated milk
- 2 tbsp knorr chicken bouillon powder
- 1 egg
- 3 tbsp cold butter
- Slap ya’ mama
- Adobo seasoning
Let’s get to it
now it is time for the nitty gritty
- Begin to boil some water in a large pot
- Shred the cheese: Yeah, you have to shred it. Use a hand grater, ninja, or any other gadget. Mix all the cheeses and set in the fridge.
- Preheat the oven to 350
- Add the bouillon powder to the boiling water: let it come back to a boil, and then add in your noodles. Cook them al dente, and stir to avoid noodles sticking on the pot.
- Drain the noodles: add 3 tbsp cold butter to the baking dish and toss until the butter has melted.
- Mix cans of milk and egg(s): Season with the seasoning you choose or the 2 I mentioned (adobo and slap ya mama).
- Pour mixture over noodles, then mix in 3/4 of the shredded cheese. The noodles should be almost completely covered, no more than a half inch above the liquid. If the liquid is not there, add half-and-half and mix until the level is met.
- Spread the rest of the cheese on top.
- Cover your dish with aluminum foil; nonstick is best. Put the dish in the oven for 3o minutes, remove the foil, and return the dish to the oven until the top is brown — about 15-30 minutes
- Take the dish out and let the dish set for at least 30 minutes
*** When doubling and tripling the recipe, increase the bake time covered by 10 and uncovered by 5-10. i,e. 24 oz noodles bake covered for 40, uncovered for 20-40. The cooling time must be increased, too. Add 15-30 minutes per additional 12 oz of noodles.
