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Army & Lou's Soul Food Macaroni and Cheese

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“I have had this mac and cheese and it truly is awesomely rich and creamy! I had totally forgotten how good it was until I opened the June 2006 issue of Midwest Living and there it was. No more trips to Chicago to get it, here is the recipe!”
READY IN:
1hr
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Let cheeses and butter stand at room temperature.
  2. Cook macaroni according to package directions until almost al dente'.
  3. Drain macaroni and transfer to a large bowl.
  4. Add 1 cup shredded cheese and Velveeta cubes to hot pasta and stir gently til cheeses start to melt.
  5. In a medium mixing bowl, whisk the eggs, butter, milk, soup, salt and pepper.
  6. Stir this mixture into the cooked macaroni mixture.
  7. Transfer half into a 13x9 sprayed baking dish.
  8. Sprinkle with 1/2 cup of shredded cheese.
  9. Top with remaining macaroni mixture.
  10. Bake covered at 325 degrees for 30 minutes.
  11. Uncover.
  12. Sprinkle with remaining 1/2 cup of shredded cheese.
  13. Return to oven and bake 15 minutes more until cheese is melted and bubbly brown.
  14. Let stand 10 minutes before serving to meld flavors.

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