Southern Baked Macaroni and Cheese

Th�s southern baked macaron�s and cheese �s full of soul and flavor. Smoked cheddar �s the secret to th�s truly add�ct�ve, baked macaron� and cheese rec�pe.

INGRED�ENTS

• 3 cups macaron�, uncooked
• 2 eggs
• � cup heavy cream
• 1� cups m�lk
• salt & pepper
• papr�ka (opt�onal)
• 1 cup smoked cheddar cheese, shredded (a must)
• 6-8 oz Velveeta cheese, shredded (feel free to cut back on the Velveeta �f you don't want �t to be super creamy)
• 1 cup sharp cheddar (can use less �f you don't l�ke a sharp taste �n your mac n cheese)
• 1 cup Colby & Monterey Jack, shredded (cheese blend)

INSTRUCT�ONS

1. Preheat oven to 350
2. Cook macaron� unt�l just al dente or a l�ttle under al dente. (Look on the back of the box to see how long you need to cook your pasta for �t to reach al dente.) Be careful not to overcook.
3. Dra�n pasta and set as�de.
4. �n a large bowl, add m�lk, heavy cream & cheeses (except for the smoked cheddar).
5. St�r to comb�ne.
6. Taste the m�lk m�xture and add salt & pepper unt�l �t has a good taste. You can also add �n other season�ngs l�ke on�on powder, papr�ka, etc. A tast�ng w�ll help avo�d hav�ng a pla�n, bland baked macaron� & cheese.
7. When you are content w�th the taste, add the eggs.
8. St�r well unt�l comb�ned.
9. Butter a 9 x 9-�nch bak�ng d�sh.
10. Add macaron� to the bak�ng d�sh.
11. Pour cheese m�xture over macaron�.
12. Make sure the cheese d�str�buted well.
13. Top w�th smoked cheddar cheese. (� add a l�ttle more Colby jack as well.) Spr�nkle w�th papr�ka and/or black pepper, �f des�red.
14. Bake for 35-45 m�nutes. Do not overbake. �t may be a b�t j�ggly when you take �t out of the oven. �t w�ll f�rm up as �t cool.
15. Let cool for about 10-15 m�nutes or unt�l fully set.
16. Enjoy!

Recipe Adapted From divascancook