For South Carolina native Craig Melvin, it wouldn't be Christmas without his mother Betty Jo's famous macaroni and cheese. "Mom's mac and cheese is the official family side dish. If someone can’t attend a get-together, they’ll call ahead to request a plate be set aside," says Craig.
![Betty Jo Melvinâs Macaroni and Cheese recipe baked and ready to serve out of the baking dish](https://www.southernliving.com/thmb/E6LHb6JhCB1cPgnv5RX_3oB9OBw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/27651_CMmacncheese_353-0bf3d49da1c942efb38be845c489e7a5.jpg)
Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Brockman
Ingredients
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6 Tbsp. butter, cubed, plus more for baking dish
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12 oz. uncooked elbow macaroni (about 3 cups)
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1 (12-oz.) can evaporated milk
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1 cup plus 2 Tbsp. whole milk
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3 large eggs, lightly beaten
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1 1/2 oz. processed cheese (such as Velveeta), cut into 1/2-inch cubes
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1 1/2 tsp. kosher salt
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1/2 tsp. black pepper
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11 1/2 oz. pre-shredded sharp Cheddar cheese (about 3 cups), divided
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4 1/2 oz. pre-shredded mild Cheddar cheese (about 1 1/2 cups), divided
Directions
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Preheat oven to 425°F. Grease a 13- x 9-inch baking dish with butter, and set aside.
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Prepare macaroni according to package directions for al dente. Drain and transfer to a large bowl.
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Stir butter into hot macaroni until melted. Stir in evaporated milk, whole milk, and eggs until well combined. Fold in pro cessed cheese, salt, pepper, 2 1/2 cups of the sharp Cheddar, and 1 cup of the mild Cheddar.
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Transfer macaroni mixture to prepared baking dish. Sprinkle evenly with remaining 1/2 cup each sharp Cheddar and mild Cheddar.
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Bake, uncovered, in preheated oven until golden and bubbly, 45 to 50 minutes. Serve immediately.