A Simple Southern Baked Macaroni and Cheese

A simple Southern baked macaroni and cheese dish can be made in about one half hour, and you can still achieve a wonderful smoothness and creaminess. The cheese that creates the most velvety texture is Velveeta cheese. No matter what cheese snobs may say, Velveeta is about as creamy as a cheese can be.

The secret is to add extra sharp cheddar, a little parmesan and maybe a little Romano cheese to the Velveeta. The taste of these cheeses will carry throughout the dish, yet the creaminess of the Velveeta will stand. Even if Velveeta isn't known as a gourmet food, it still helps create gourmet macaroni and cheese.

Southern Baked Macaroni and Cheese
Ingredients You Will Need:
1 stick butter
6 thin sausage patties, fried and drained
1 ½ pounds elbow macaroni (or fun shapes), boiled in half water/half milk
1 cup Velveeta, cubed
1 cup heavy cream
4 eggs, beaten
2 cups extra-sharp cheddar cheese, shredded
1 cup mozzarella cheese, shredded
½ cup Romano cheese, grated
½ cup parmesan cheese, grated

Run the stick of butter around the baking pan, and then melt the remainder in a small saucepan. Crumble four of the sausage patties on the bottom of the baking pan, and set aside. Pour the hot pasta into a large bowl, and add the Velveeta cubes. Mix until it begins to melt. Add the warm melted butter, cream and then the beaten eggs. Stir until the mixture is well blended. Add the other cheeses, and continue stirring, allowing the hot pasta to melt the cheese. Salt and pepper the pasta, and then pour it over the sausage patties. Press the pasta firmly into all corners of the pan. Crumble the remaining two sausage patties over the noodles, and press it down with the back of a spatula.

Place the baking dish into an oven that has been preheated to 325 degrees Fahrenheit, and bake for about 40 minutes.

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