New Soul Mac N’ Cheese (modified)


(After seeing Paula Deen’s recipe-at bottom-I decided to also share this one.  I 1st prepared it to go with Christmas Dinner 2011 and boy was it a hit.  I’ve made it a few times since.  It will be one I prepare for years to come.)

New Soul Mac N’ Cheese (modified)

(Jennie Heberg)

2 T soft butter (or 3)

1 13 oz. pkg. whole wheat elbow mac

Seasonings I used: 

S & P to taste; Tony Chachere’s creole seasoning (a few shakes to fit your taste); chili pdr. to taste; 1 tsp. Italian seasoning; Parsley and Paprika

4 oz. each shredded Sharp Cheddar and Mozzarella cheeses

5 c. milk (can use skim, light evaporated, almond or soy)

1/2 c. water

1/2 c. softened sun dried tomatoes

1 chopped onion

1/4 each yellow, red and orange bell pepper, chopped

1 c. cubed ham (or bacon, sausage, or whatever your fave meat would be, even crabmeat, shrimp, or lobster would be good, too)

Preheat oven to 350 melting butter in casserole dish (13×9 is good).  Add dry pasta to melted butter and stir.  Begin adding seasonings, veggies and stirring well with each addition.  Pour all 5 cups of milk, the water, cubed ham and half of each of the cheeses over the mixture and stir well once again.  Once that is evenly fixed, sprinkle remaining cheeses evenly over the top, then top with parsley and paprika.  I covered my dish with foil and baked for 1 1/2 hours, then removed the foil and left in oven for about 10 more minutes.

I must say, this is some very good mac n’ cheese!  My son who loves his Pizza casserole so much said ‘Luuved It’ when asked what he thought!  So ~ there ya go!  Out of the mouths of babes!  My best sign of approval!


Paula Deen’s Healthier Mac n’ Cheese



2 cups whole wheat or regular elbow macaroni (8 ounces)

2 cups shredded reduced-fat Cheddar cheese (8 ounces)

½ cup low-fat evaporated milk

2 large eggs, lightly beaten

¼ cup reduced-fat sour cream

1 tablespoon Dijon mustard

½ teaspoon salt

¼ teaspoon cayenne pepper

1/3 cup grated Parmesan cheese


Preheat the oven to 350°F. Coat a 13×9 inch baking dish with cooking spray.

In a large pot of boiling salted water, cook the macaroni according to the package directions. Drain well and transfer the pasta to a large bowl. Add the Cheddar and stir until the pasta is coated and the cheese has melted.

In a medium bowl, whisk together the evaporated milk, eggs, sour cream, mustard, salt and cayenne pepper.  Add the milk-egg mixture to the macaroni and cheese and stir well to combine. Scrape the mixture into the prepared baking dish and sprinkle the Parmesan evenly over the top. Bake until golden brown and crispy around the edges, 35 to 40 minutes.


About gingy55

The Lord has blessed me in so many ways; family, friends, and those who may one day be friends. Being blessed with a rich heritage of cooks, I decided to share some of my life with those who are interested. I pray that you're going to be able to add to your repertoire of meals either by using my recipes or customizing them for you, your family and friends. BTW Gingy is the name my brother and sister called me when we were little as they couldn't say Jennie.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s