Soul Food’s Mac and Cheese

“Velveeta does a body good” – Erin Raizk.  Straight from Soul Food cookbook and Erin’s kitchen, the BEST mac and cheese recipe.  There is nothing healthy about this one.  I can attest to this recipe because I have been at parties where Erin has made this, and it is pretty much finished before any other food has been touched.  Erin says: I only trust “soul food accredited” comfort foods, and this mac and cheese will make you famous.  If you like spicy, I suggest using 12 oz rather than 4 oz. of chopped jalapenos- cuts the insane cheesiness perfectly. – ts

16 oz box of macaroni
1 stick of butter (softened)
1 13 oz can of evaporated milk
1 block of sharp cheddar cheese (approx 16 oz)
1 block of sharp or milk cheddar cheese (approx 8 oz)
1 box of Velveeta
1 4oz can of jalapeno peppers, chopped
salt and pepper to taste

  1. Cook the macaroni according to package directions.
  2. Cook about 1 minute less then the package directions.
  3. While the macaroni is cooking, cut 16 oz block of cheese into small cubes and slice Velveeta into pieces.
  4. Then take the cooked macaroni, drain but do not rinse.  Return the macaroni to pot.
  5. Add butter, milk, cheese cube and slices to hot macaroni.  Mix well, until butter and Velveeta melt.  The mixture will be soupy.  The cheese cubes will not melt completely.
  6. Add jalapeno peppers; add salt and pepper to taste.  Pour into baking dish.
  7. Cover the top with the remaining cheese (grated, sliced or cute into cubes).
  8. Bake at 350 for 35 minutes.  You want the top to brown and the pasta to set.
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1 Comment

Filed under Comfort food, Party food, Pasta, Southern food

One response to “Soul Food’s Mac and Cheese

  1. Pingback: Strawberry-Rhubarb Pie | Nummy Num Num

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