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Urbane Guerrilla · 01-27-2012, 09:16 PM

Swiped from a poster off The Armour Archive.

Soul Food Mac&Cheese the way they don't tell you they do it. High fat.

1 lb macaroni elbows

2 eggs

1 1/2 pints BUTTERMILK (the secret)

1 (8 oz or so) container sour cream

pepper to taste (a lot)

Velveeta (1 box)

Boil noodles, drain. Rinse in cold water. While all that's going on mix the sour cream, buttermilk, eggs and pepper in a bowl. Slice the Velveeta.

Put a layer of Velveeta on the bottom of a 9 x 12 pan. Pour the liquid mix in with the noodles. Spray it with Pam first.

Pour the resulting mix in the pan. Layer Velveeta on top, bake for 35-40 min @ 400F. There will be liquid in there that will thicken on standing, and the resulting mix will actually rise slightly over the top of the pan. Doesn't matter; stir, serve, eat up.

[UG in here] Some editing went on; Blackbow didn't capitalize hardly.

Also works using Muenster or any other suitable meltable cheese. The roux-milk-shredded cheese route also works, though by then the recipe is completely different, more chef-ly; they were kicking these ideas around discussing it in the thread. The interesting feature seems to be the buttermilk with sour cream.

01-27-2012, 09:16 PM	#460
Urbane Guerrilla Person who doesn't update the user title Join Date: Jul 2002 Location: Southern California Posts: 6,674	Soul Food Mac & Cheese Swiped from a poster off The Armour Archive. Soul Food Mac&Cheese the way they don't tell you they do it. High fat. 1 lb macaroni elbows 2 eggs 1 1/2 pints BUTTERMILK (the secret) 1 (8 oz or so) container sour cream pepper to taste (a lot) Velveeta (1 box) Boil noodles, drain. Rinse in cold water. While all that's going on mix the sour cream, buttermilk, eggs and pepper in a bowl. Slice the Velveeta. Put a layer of Velveeta on the bottom of a 9 x 12 pan. Pour the liquid mix in with the noodles. Spray it with Pam first. Pour the resulting mix in the pan. Layer Velveeta on top, bake for 35-40 min @ 400F. There will be liquid in there that will thicken on standing, and the resulting mix will actually rise slightly over the top of the pan. Doesn't matter; stir, serve, eat up. [UG in here] Some editing went on; Blackbow didn't capitalize hardly. Also works using Muenster or any other suitable meltable cheese. The roux-milk-shredded cheese route also works, though by then the recipe is completely different, more chef-ly; they were kicking these ideas around discussing it in the thread. The interesting feature seems to be the buttermilk with sour cream. __________________ Wanna stop school shootings? End Gun-Free Zones, of course.