"This is the best mac 'n cheese ever! I started out by going through the recipes on this site and when I found one I wanted to try, I was putting together the first few ingredients and said, 'Ya know what would be great to add to this...' and that's where the 'Best Mac 'N Cheese Ever' was created. By the time I was done and it was served at our New Year's Day lunch everyone was raving about how delish it was. Try this easy recipe for a down-home Southern taste of the Best Baked Mac 'N Cheese Ever!" — CASS CLARK
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1 (16 ounce) package
4 extra large
1 (16 ounce) container
ground black pepper
shredded Cheddar cheese
shredded Cheddar-Monterey Jack cheese blend
processed cheese food (such as Velveeta®), torn into 4 pieces
Step 3 does not mention about adding the evaporated milk so don't forget to add it. I made this for a Christmas Eve party and everyone enjoyed it.
I wouldnt say it was the best mac n cheese but it was ok. Mine was a little dry for me i was hoping it was gonna be more creamy ill play around with the recipe maybe add more milk and less eggs. Also it was a little bland for me needs wayyyy more seasoning!! I did crumble bacon on the top that was the best part!
A very good Mac & Cheese. I may cut back the eggs to one or two next time and add a little more milk to keep it less firm and more saucy.
This was delicious. I made it w/o the evaporated milk b/c I forgot it b/c it wasn't listed in the directions, only in the list of ingredients, but it was still wonderful. I had nothing left at the end of the meal.
You can really tweak the ingredients and still come out with great results. I didn't have 16 oz. of sour cream, but I did have 8 oz. of greek yogurt. I hate only using 1 cup of evaporated milk, especially when it comes in a 12 oz. can, so I used the whole can. I used whatever cheese I had on hand, which wasn't enough but used Velveta processed cheese to get up to the 4-cup cheese requirement. I only used 1 tsp. of white pepper and 1 tsp. of garlic salt (instead of seasoning salt--whatever that is) for seasoning. I still drizzled the butter on top before baking, but next time around I think I'll add it to the milk/cheese mixture just to save a step. The texture was still firm and allowed perfect service slicing. But somehow the creaminess of the cheese still came through. The crusted macaroni around the edges really added a pleasant texture! Will definitely make this again!
I used 4 tbs butter and some flour and made a roux, then added the evap milk to make a white sauce. Then I melted the processed cheese in this, added the eggs and sour cream that I had wisked together, then added the cheese and cooked mac. I also added chopped ham bits, the rest of the seasoning and threw it in the oven. I think it turned out awesome!! It turns out the season salt is KEY to the great taste, it takes the edge off the sour cream flavor. I also just used random cheese that needed to be used in addition that it called for.
I thought it was a good recipe but VERY peppery. I would suggest doing 1 teaspoon of pepper (or less), not two. If your not a salt person either, cut the salt in half too. Otherwise, it was good!
* Percent Daily Values are based on a 2,000 calorie diet.
Best Mac 'N Cheese Ever!
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 251
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