Army & Lou's Soul Food Macaroni and Cheese

Army & Lou's Soul Food Macaroni and Cheese: A Comfort Food Classic

This isn't just macaroni and cheese; it's a culinary journey back to simpler times, a taste of home, a warm hug in a bowl. I first discovered this recipe tucked away in an old magazine, a Midwest Living gem from 2006. It was a revelation – creamy, rich, and unbelievably satisfying. No longer would I have to trek to Chicago for this cheesy delight; I could now create this masterpiece in my own kitchen. And trust me, it's worth every bit of effort.

The beauty of this recipe lies in its simplicity. It's not fussy, it doesn't require a culinary degree, and yet the results are stunning. The combination of sharp cheddar, velvety Velveeta, and a creamy sauce is simply divine. Each bite is an explosion of cheesy goodness, a perfect blend of textures and flavors that will leave you wanting more. It's the kind of food that brings people together – perfect for family gatherings, potlucks, or even a quiet night in.

I remember the first time I made this macaroni and cheese. The aroma wafting from the oven was intoxicating, a symphony of cheese and butter. The anticipation was almost unbearable! And when I finally took that first bite, all I could do was sigh with contentment. It was everything I'd hoped for and more. Since then, it's become a staple in my home, a go-to recipe for those days when I need a little comfort and a whole lot of cheesy goodness. It's a dish that brings back happy memories and creates new ones with every serving.

This recipe is more than just a collection of ingredients; it's a tradition, a comfort, a celebration of simple pleasures. It's a reminder that sometimes the most satisfying meals are the ones that are made with love and simple, wholesome ingredients. So, gather your family and friends, put on some music, and prepare to be transported to cheesy heaven with this unforgettable macaroni and cheese. The journey is worth it, the destination even more so. It's a recipe that’s been passed down – not through generations, but through magazine pages – and now, thankfully, to my kitchen and hopefully yours too.

Beyond the Recipe: The best part of this recipe is how easily it can be adapted. Want to add some bacon for extra smoky flavor? Go ahead! Feel like experimenting with different types of cheese? Absolutely! The possibilities are endless. The true beauty of cooking lies in experimentation. Let this recipe inspire you to get creative and discover your own unique twist on a classic.

And don't be afraid to share this recipe with those you love. Whether you're a seasoned chef or a kitchen novice, this macaroni and cheese is a surefire way to impress your guests and win hearts. So, what are you waiting for? Get cooking!

Ingredients (a quick reminder):

• 1 can evaporated milk
• 3 eggs (slightly beaten)
• 1 can condensed cheddar cheese soup
• 1/4 teaspoon seasoning salt
• 10 ounces elbow macaroni
• 1 (8 ounce) package shredded sharp cheddar cheese
• 1 package Velveeta cheese pasteurized processed cheese, cut up (1 cup)
• 1/4 cup butter (cut into pieces)
• 1/4 teaspoon ground pepper (white if you have it)

Step-by-step

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