I’ve been in the catering business for the past decade and cooking for much longer than that. One dish that everyone seems to love is homemade macaroni and cheese, but if you’ve ever had dry or unseasoned mac and cheese, you know that a great recipe is everything. There’s a saying that the macaroni and cheese is actually more important than the turkey during the holidays, and I agree. It is the foundation of a great meal to savor. If your mac and cheese doesn’t give you the “mmm-mmm good, big smile and a nod” feeling, then please go back to see where you went wrong. Having perfected my macaroni and cheese recipe over time, I’m happy to share it. Make a pan for your family and friends this holiday season, and watch it disappear. This recipe is inspired by my very dear friend, Mrs. Mae Frank Stodghill, who worked tirelessly to support Boyd’s catering.
by Diane Boyd
Ingredients (Macaroni)
• 16 oz. box of elbow macaroni
Ingredients (Cheese Sauce)
• 2 teaspoons butter or margarine
• 1 tablespoon of Lawry’s seasoned salt (season to your taste)
• 6 fl. oz. evaporated milk (½ can)
• 1 teaspoon of sour cream
• 1 10.5-ounce can cheddar cheese soup
• ½ cup shredded sharp cheddar cheese
• ½ cup shredded mild cheddar cheese
• ½ cup shredded Colby cheese
• 1 large egg, beaten
• 1 cup 2% milk
• Additional shredded cheese and paprika for topping
“There’s a saying that the macaroni and cheese is actually more important than the turkey at the holidays, and I agree.”
Diane Boyd
Directions
Preheat oven to 365 degrees. Spray a 9×12 casserole dish with Pam cooking spray. Prepare elbow macaroni noodles, per instructions on box. Mix cooked macaroni with cheese sauce ingredients and stir well. Pour mixture in prepared casserole dish and cover the top with a generous layer of shredded cheese. Sprinkle with paprika. Bake for approximately 45 minutes or until golden brown.
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