Betty Jo Melvin's Macaroni And Cheese

5.0
(8)
8 Reviews

"Today" show anchor and journalist Craig Melvin shares his mother's prized mac and cheese.

By Betty Jo Melvin
Updated on February 9, 2024
Recipe tested by
Southern Living Test Kitchen
Southern Living Test Kitchen
Recipe tested by Southern Living Test Kitchen

The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama.

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Active Time:
20 mins
Total Time:
1 hr 10 mins
Servings:
10

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 Melvin’s Macaroni and Cheese recipe baked and ready to serve out of the baking dish

Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Brockman

Ingredients

  • 6 Tbsp. butter, cubed, plus more for baking dish

  • 12 oz. uncooked elbow macaroni (about 3 cups)

  • 1 (12-oz.) can evaporated milk

  • 1 cup plus 2 Tbsp. whole milk

  • 3 large eggs, lightly beaten

  • 1 1/2 oz. processed cheese (such as Velveeta), cut into 1/2-inch cubes

  • 1 1/2 tsp. kosher salt

  • 1/2 tsp. black pepper

  • 11 1/2 oz. pre-shredded sharp Cheddar cheese (about 3 cups), divided

  • 4 1/2 oz. pre-shredded mild Cheddar cheese (about 1 1/2 cups), divided

Directions

  1. Preheat oven to 425°F. Grease a 13- x 9-inch baking dish with butter, and set aside.

  2. Prepare macaroni according to package directions for al dente. Drain and transfer to a large bowl.

  3. 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.

  4. Transfer macaroni mixture to prepared baking dish. Sprinkle evenly with remaining 1/2 cup each sharp Cheddar and mild Cheddar.

  5. Bake, uncovered, in preheated oven until golden and bubbly, 45 to 50 minutes. Serve immediately.

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