Aunt Kizzy's Macaroni And Cheese

Mac n' cheese is an American favorite for a reason--it's warm, cheesy, and goes well with a wide range of flavors. This recipe is extra creamy from the evaporated milk. Pair with the Collard Greens With Applewood-smoke Bacon for a genuine Southern treat.

Servings: 12

Cook Time: 1 1/2 hour

Pair With: Mac and cheese goes with many wines--try a bold Zinfandel, like the Old Vine Gnekow Family Winery Campus Oaks Zinfandel.

Source: Recipe courtesy Aunt Kizzy's; photo by Tama Takahashi


2 lb. dry macaroni, cooked according to package directions

4 tablespoons butter

4 tablespoons flour

2 cups of evaporated milk

4 cups 3/4 cup grated sharp Cheddar cheese

1/8 teaspoon pepper

salt to taste


Preheat the oven to 350 degrees. Scald the milk (heat in a saucepan--do not let it boil). In a separate saucepan, melt the butter and whisk the flour into it. Cook over low heat, whisking, for a couple of minutes--do not let the mixture brown. Whisk in the warm milk and cook until smooth. Add 4 cups grated Cheddar cheese and pepper; add salt to taste. Mix with the cooked pasta and put into 8" baking dish. Top with extra grated cheese. Cover with foil and bake for 30 minutes, then uncover and bake another 30 minutes or until golden brown on top.



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Chef's Notes:

Years ago, I asked for this extra rich and cheesy macaroni and cheese recipe from Aunt Kizzy's Back Porch, the Los Angeles restaurant with great Southern food.