That is why I only make this dish a few times a year( holidays) I have to be honest here, and tell you that this dish is super high in fat and calories ( like all things that taste so freaking good). Also instead of using regular milk I use half & half, and evaporated milk.
#RECIPE CHEESE FOR MACARONI AND CHEESE MAC#
Seriously- get on Instagram, search “soul food ” and see how many people try to pass off the boxed mac and cheese for the real deal, LOL!įor my southern baked macaroni and cheese I use several cheeses. When I finally made my way to the front of the line, I wanted to freaking cry! The so called macaroni and cheese that I had been waiting for was nothing more than boxed macaroni and cheese smothered in mild cheddar! Ooh that really burned my biscuits! Sadly, a lot of people make their ” famous” macaroni and cheese like this. Everyone raced to the front of the line to dig in.
#RECIPE CHEESE FOR MACARONI AND CHEESE FULL#
About 2 hours into the cookout the wife, finally came out with this huge platter full of mac and cheese. My mouth was watering, and frankly I just wanted him to shut up, and go grab me a plate. This man keep telling everyone that it was the real deal, and it was truly southern. Being that macaroni and cheese is one of my favorite foods, I was excited to get a taste of this “famous” mac and cheese. I remember going to a cookout, a year ago, and the host of the party keep bragging to all of the guest how bomb his wife’s mac and cheese was. SO many people have made macaroni and cheese, and claimed it to be southern, and all it was baked macaroni and cheese. They’re darn delicious, but not southern- and there is a difference!
Yes, I have 3 or more other macaroni and cheese recipes already available, however none of them are truly southern. The time has come for me to finally share and upload a video on me making my SOUTHERN baked macaroni and cheese. What makes it different from any of my other macaroni and cheese recipes? The ingredients, and texture! (Fridge cold Mac & Cheese takes longer to bake). Remove foil then bake further 25 minutes until top is golden.
Cover with foil and bake 15 minutes at 180C/350F. Refrigerate or freeze (thaw fully in fridge before baking). In this post I’m going to share my last installment of mac and cheese recipes, LOL ( I don’t want yall to grow bored!) Today we are making southern baked macaroni and cheese. Make cheese sauce per recipe, mix through pasta, sprinkle on breadcrumb topping. Just a few days ago, I typed up the recipe for my Classic Macaroni and Cheese( previously the recipe was available only in the video). Since I’ve been on YouTube, I’ve shared many recipe for macaroni and cheese. I apologize if this appears to be a duplicate.) It definitely was good and I would certainly make it again.(Part of this post was accidentally posted as the classic macaroni and cheese. When I had initially taken it out after the 45 min the first time, it was very creamy and would have been ready to go. So if I had to do it over again, I would do the same except cook it in the oven closer to serving time, check on it after 15 min or so to add in the shredded cheese and go from there. It was a little thick, but still tasted very good. We get excited to see it at the holiday dinner, it fits in seamlessly wherever it goes, and it never ceases to give some true Southern flair. So, I let it sit again and about an hour before the party, put it in the roaster, added the shredded cheese and put it on warm. In the South, we know that mac and cheese is worthy of the Thanksgiving table just like every other creamy casserole and hearty carb-packed dishespecially this best-ever versionbecause down here, mac n cheese is like everyones favorite aunt. I was anticipating it taking much longer so unfortunately, it was way earlier than when I was going to serve it. I cooked it at 350 and went to stir it after 45 min and it was cooked through already. (Thankful we have an extra fridge we can use for stuff like this) The day I was cooking it, I pulled it out of the refrigerator in the morning to start getting it to room temp. I took the roaster pan out of the freezer and put it in the refrigerator 3 days before I was cooking it to start to thaw it. I put the prepared mac and cheese (minus the shredded cheese) in the roaster pan and put that in the freezer. This recipe worked well freezing, thawing and cooking in the oven/roaster.
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