One thing you should know about Parade? We absolutely love a good family recipe. A few of my favorites include the genius potato salad recipe passed down to Martha Stewart from her Aunt Catherine, as well as Beyonce's lemonade recipe from her grandma, Agnez, which was immortalized on her iconic album, Lemonade.
Family traditions like family recipes carry stories and meaningful connection, and that's something we see reflected time and time again on Today. Al, Savannah, Willie, Sheinelle and the rest of the wonderful Today show gang have always been about so much more than morning headlines. Food has also played a significant role in the show, and over the years, we’ve seen the hosts eat delicious food, swap and share recipes, debate cooking techniques and share many, many family recipes.
One of my absolute favorite family recipes from the Today crew was shared by Craig Melvin. His contribution to the Today Loves Food cookbook, which is a compilation of family recipes shared on Today over the years, comes straight from the kitchen of his mother, Betty Jo. The dish is called Craig’s Mom’s Over-the-Top Mac & Cheese, so I think it’s easy to see why it caught my attention. With a promise like that, I knew I had to give it a try.
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What Makes Betty Jo's Over-the-Top Mac & Cheese So Special?
This recipe made its debut during a Today segment, where Melvin introduced this next-level mac and cheese, which he said was a staple at every family gathering growing up. His co-hosts were the first to confirm that Betty Jo’s mac and cheese is an absolute hit, and Melvin himself refers to it as the “stuff of legend.”
Betty Jo’s mac and cheese will quickly rise to the top of your list of go-to holiday recipes. It’s got a Southern-style custard base made with evaporated milk, whole milk and eggs, and then there’s Velveeta cheese, two types of cheddar and plenty of butter. If you’ve been on the hunt for a dependable, delicious mac and cheese recipe, look no further. Craig’s mom has got you covered.
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Start by preheating the oven to 425°, then generously grease a large baking pan with butter. Next, bring a large pot of water to a boil, making sure to salt the water well. Cook the macaroni until it's almost al dente and then drain.
Transfer the noodles to a large bowl and then toss them with the butter. Stir until the butter has completely melted and all of the noodles are coated. Add the evaporated milk, whole milk and eggs to the noodles, stirring until fully combined. Add the Velveeta and both cheddars, reserving a 1/2 cup of each cheddar.
Pour the mixture into the greased baking pan, sprinkle the remaining cheddar cheese on top and stick the mac and cheese in the oven. You want the cheese to be nice and crispy with a deep golden brown color and lots of bubbling around the edges. This should take about 45 minutes. Once the mac and cheese has finished baking, let it rest for just a bit and then dig in!
Related: Willie Geist’s Mom’s Version of This Classic Pasta Dish Is a Family Favorite
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My Honest Review of Betty Jo's Mac & Cheese
Craig Melvin’s mom’s mac and cheese tastes exactly like the kind of comfort food you hope to find on a holiday table or at a Sunday dinner. It’s rich, extra cheesy and unapologetically old-school in the best way possible. I loved the contrast between the golden, bubbly top and the creamy, cheesy pasta underneath.
Compared to some other mac and cheese recipes I’ve tried, this one fully leans into indulgence, and that’s what makes it so satisfying. It’s the kind of macaroni and cheese that's nothing fancy, but it still tastes fabulous.
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