Food and Recipes Pasta Types Macaroni Betty Jo Melvin's Macaroni And Cheese 5.0 (7) 7 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 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. Learn more about the Southern Living Test Kitchen Rate PRINT Share 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. 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 Preheat oven to 425°F. Grease a 13- x 9-inch baking dish with butter, and set aside. Prepare macaroni according to package directions for al dente. Drain and transfer to a large bowl. 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. Transfer macaroni mixture to prepared baking dish. Sprinkle evenly with remaining 1/2 cup each sharp Cheddar and mild Cheddar. Bake, uncovered, in preheated oven until golden and bubbly, 45 to 50 minutes. Serve immediately. Rate It Print