Southern Mac and Cheese Make Ahead Tips: Can You Prepare It Ahead of Time? This mac and cheese casserole can be made ahead of time, but one thing you’ll want to do is wait to add the bread crumb topping. If you put them on top to start, the crumbs will become soggy. You can save the southern style mac and cheese for up to 2 days before baking it. Preheat the oven to 375 degrees Fahrenheit. To a medium saucepan over medium heat, add the butter. When the butter has melted, add the flour, salt, dry mustard, pepper.
12 servings The best baked macaroni and cheese — this one is a classic family favorite! No eggs, just a creamy sauce with LOTS of cheese! It’s the cheesiest and the best! Check out the How-To video at the end of this post to see how this macaroni and cheese is made.
Cold, rainy, winter daysor hot, steamy, summer weekend cookouts with barbecue—both are perfect for a warm, comforting, cheesy plate of creamy macaroni and cheese. It’s a kid-pleaser that adults cannot resist, even when we know it’s loaded with fat and calories. But that’s what makes it so good, right? And macaroni and cheese is so universal: You can serve it with, or even as a meal itself.
Creamy Macaroni and Cheese Recipe I tried a few different recipes for baked macaroni and cheese and finally settled on this one that I found in, minus the red pepper and the granulated garlic. I like to keep it simple: cheese, butter, milk, noodles. This recipe served us just fine until a couple of years ago when I read the now-famous Julia Moskin article in the, which recounted the author’s search for the perfect macaroni and cheese. Moskin tried several different versions and ended with the advice, “When in doubt, add more cheese.” Thus, the evolvement of my cheesiest creamy macaroni and cheese recipe began. After a few experiments, I’ve tweaked it to this version that includes extra-sharp Cheddar in the sauce, and more cheese once the sauce and noodles are combined. It’s buttery.
It’s luscious. It’s absolutely divine. My family and friends think this is the BEST baked macaroni and cheese this or that side of the Mississippi, north or south of the Mason-Dixon line. And yes, it’s also fattening so we don’t have it very often. But when you want comfort food, this is your dish. irp posts=”4390″ name=”Lasagna without Ricotta” Tools for Homemade Macaroni and Cheese Recipe For some recipes that call for grated cheese, like, I use my. This is because I want the cheese to be smaller.
But for recipes calling for baked or melted cheese, it’s perfectly fine to use the food processor—and SO MUCH EASIER! Here are some of the tools I use for this recipe: – mine is this Cuisinart 14-cup model because I use it so frequently, but for regular home-cooking you could get by with a smaller one like this. – I use a large one to cook the noodles in and then just use the same one to make the sauce. – you’ll serve the macaroni and cheese right from the dish so you want to have a nice one!
Ingredients for Southern Macaroni and Cheese. Butter. Flour. Half-and-Half. Milk. Cheese – the ratio of cheese to noodles is high, which is what makes this recipe so delicious!.
Noodles – serve different purposes. The best for this recipe is something tubular that can hold in some of the creamy cheese sauce. How to Make Macaroni and Cheese Step 1. Start by getting the cheese ready. Grate enough extra-sharp white Cheddar, extra-sharp Cheddar and sharp Cheddar to give you 12 cups of cheese.Cook’s Tip: You definitely want to use a food processor for this one! I only use Cracker Barrel cheese, and they have now changed their blocks to 8 ounces from what used to be 10, so now I use 2 of each different type which equates to about 12 cups of cheese.
Set aside six cups for the sauce. The remaining cheese will be split with three cups mixed into the noodles after the sauce has been incorporated, and the last three cups sprinkled on top. Next, start the sauce.
I just use the same stockpot in which I cooked the noodles. Drain the noodles and let them sit in the strainer. Then melt a stick of butter in the noodle pot and once melted, stir in half a cup of flour. Whisk continuously for a couple of minutes, then slowly whisk in the half-and-half and milk. Cook until thickened. Remove the pot from the heat and stir in the salt, pepper, and 6 cups of grated cheese.
Stir this well until the sauce is creamy and all the cheese is completely melted. Then mix in the noodles and stir until noodles are well coated with sauce. Now stir in 3 cups of grated cheese.Cook’s Tip: If you want to use Gruyere instead of the sharp Cheddar, I would mix it up and use some of it here and some on top. Pour the noodles and sauce into a lightly buttered 9×13 inch baking dish.
Sprinkle the remaining 3 cups of cheese on top of the noodles. Place the uncovered dish on a baking sheet wrapped with foil and bake for about 40 minutes, until the top is lightly browned and crusty.Cook’s Tip: Allow the macaroni and cheese to sit uncovered for a few minutes before serving and you may want to blot the top lightly with paper towels. Can You Freeze Macaroni and Cheese? You can freeze this baked macaroni and cheese before you bake it or you can freeze the leftovers or a whole dish after baking. I’ve done it both ways and I prefer to freeze before baking—but either way, it will turn out delicious! How to Freeze Mac and Cheese Before Baking:. Once you’ve mixed the grated cheese into the noodles and sauce, portion the mac and cheese into whatever containers you are using.
Allow the mac and cheese to cool, then sprinkle on the grated cheese. Place containers uncovered in freezer until frozen, then cover. To reheat, thaw and follow baking instructions above. How to Freeze Mac and Cheese After Baking:. Either leave in baking dish (if freezer safe) or portion the baked macaroni and cheese into smaller containers. Place containers uncovered in freezer until frozen, then cover. To reheat, thaw and allow to come to room temperature.
Place COVERED dish in oven on 350º for about 15 minutes, then uncover and bake for 10 minutes until bubbly.Cook’s Tip: I love that I get from Amazon—they go from freezer to oven and are great for taking dishes to friends. Variations for the Best Macaroni and Cheese Topping Suggestions for Mac and Cheese. Toasted panko crumbs. Crumbled buttery crackers. Crispy bacon Cheese Combinations. Cheddar and Monterey Jack.
Gruyere, Cheddar, and Parmesan. Cheddar, Asiago, and Mozzarella. Cheddar, Pepper Jack, and Mexican Crumbling Cheese. Cheddar and Provolone Is Macaroni and Cheese Healthy? Well, no, not really. Our baked macaroni and cheese recipe calls for lots of cheese and butter, which is what makes it taste amazing.
If you want healthy, you could try this version of To be clear, we don’t eat this mac and cheese recipe every week or every month. For us, this is a special occasion dish and everyone loves when they see mac and cheese on the table! Tips for Making the Best Macaroni and Cheese. Use good quality cheese. I like Kraft Cracker Barrel cheese. Cook the noodles before you start the macaroni cheese sauce. Have all the cheese grated and separated and ready before you start the sauce.
Don't rush the macaroni cheese sauce. Allow the sauce to thicken slowly, which is still less than ten minutes. Allow the mac and cheese to rest uncovered for 10-15 minutes before serving.
Blot the top of the baked mac and cheese with paper towels if needed before serving. How to Freeze Mac and Cheese Before Baking:. Once you've mixed the grated cheese into the noodles and sauce, portion the mac and cheese into whatever containers you are using. Allow the mac and cheese to cool, then sprinkle on the grated cheese.
Place containers uncovered in freezer until frozen, then cover. To reheat, thaw and follow baking instructions above. How to Freeze Mac and Cheese After Baking:. Either leave in baking dish (if freezer safe) or portion the baked macaroni and cheese into smaller containers. Place containers uncovered in freezer until frozen, then cover. To reheat, thaw and allow to come to room temperature. Place COVERED dish in oven on 350º for about 15 minutes, then uncover and bake for 10 minutes until bubbly.
If I’m making the mac and cheese to freeze, then I’ll put it in smaller containers, wrap in plastic wrap and then in foil. You can bake it from freezer to over just don’t forget to remove the plastic wrap. Bake at 350 for about an hour. You might turn the heat up a little toward the end to get a nice light browning on top. You can also freeze the leftover mac and cheese that’s already been cooked. Follow the same process until heated.
I like reheating in the oven better than microwave.
Southern Baked Mac and Cheese – super creamy, cheesy, soulful baked mac and cheese filled with great Southern flavors. You will never break open a box again! I wasn’t a fan of Mac and Cheese back then. But as they say, everything change. Over the years, I learn how to love that cheesy creamy goodness which is a staple in every American household.
Thanks to my son who seriously would live for mac and cheese every single day of his life. But of course, I got to say no to breaking up those boxes from time to time. You said boxes?”.
Yes, he is a huge fan of those boxed mac and cheese! He’d gladly turn down any scrumptious chicken dishes I make just for a plateful of his all time fave.
You could imagine my face the day I tricked him into eating REAL mac and cheese. Ahhh, it was a sweet victory! Not for long though. Mac and Cheese Sauce To start off, this cheesy bechamel sauce here is over-the-top! Aside from 1/2 cup of half and half (of light cream and whole milk), I also added a can of evaporated milk ( ) to add more creaminess and texture to my mac and cheese. And another secret I’m adding to this sauce?. Sprinkling it with 1/2-1 teaspoon adds dimension to this Southern Baked Mac and Cheese.
Am telling you it makes all the difference, unless you like bland. Best Cheese for Baked Mac and Cheese Don’t be scared when using cheese for this recipe. I used three (3) types of cheeses to grace in every noodle of this dish.
For best flavor, I highly recommend adding a sharp cheddar to your baked mac and cheese. Just a warning though, don’t use the pre-shredded bagged cheese as it has stabilizers that makes it drier compared to fresh-grated cheese. Sharp cheddar cheese, mozzarella, jack cheese, are my top fave. Or you can also use pepper jack cheese, gouda, fontina and Gruyere. How long to bake mac and cheese? There is only one rule that you need to remember when baking mac and cheese: don’t bake it too long otherwise you’ll bake away the sauce leaving you with dry mixture.
Baking it at around 20 minutes at 375 degrees F (190 C) guarantees you that same stretchy cheesy baked mac and cheese with all the heart-melting sauce. Or you can also bake it at 30 minutes at 350 F(177 C); Although we’ve tried a couple of Mac and Cheese recipes, nothing compares to this one which has smooth silky sauce that permeates every inches of elbow macaroni there is. You’d fall head over heels with the brimming Southern flavors of what this baked mac and cheese has to offer. It’s got a note of heat and smokiness.
You’d need a bigger a spoon, for sure! This would be delightful at any time. Oh, especially during these cold winter months. So don’t wait for special occasions to whip up a pan of this.
Heck, you could even make this on a daily routine. Want more recipes like this? Try my and and my mac and cheese the Caribbean way –.
Happy eating! Tips and Notes:. Bread crumbs topping(optional) Place small skillet on medium heat with 2 tablespoons butter,then toss in 1 teaspoon, minced garlic, stir for about 30 seconds throw in bread crumbs, saute for about 3-4 minutes or until fragrant. Lightly salt and pepper if desired. Then Top the Mac and cheese with the bread crumbs and bake.
If using an egg(optional). In a medium bowl beat egg then add about 1/2 cup of the sauce to the egg, return the egg mixture to the sauce, stirring to blend well. Proceed with the cheese and next steps. Don’t use pre-shredded bagged cheese as it is drier. You have to get blocks of it and shred it yourself. Sharp cheddar cheese, mozzarella, jack cheese, are my top fave.
Or you can also use pepper jack cheese, gouda, fontina and Gruyere. Reheat in the microwave if there are any leftover then spray top with oil of butter for moisture. You don’t cover backed mac and cheese with foil as it would steam the inside and preventing to achieve that slightly crusty golden bubbly top.
Place small skillet on medium heat with 2 tablespoons butter,then toss in 1 teaspoon, minced garlic, stir for about 30 seconds throw in bread crumbs, saute for about 3-4 minutes or until fragrant and slightly brown. Lightly salt and pepper if desired. Percent Daily Values are based on a 2000 calorie diet.
How to Make Baked Mac and Cheese Add butter to skillet, as soon as butter melts whisk in flour. Continue whisking until flour is fully mixed with butter. Then cook for about a minute to get rid of the flour taste. Slowly add evaporated milk a little at the time, followed by the half and half; you do not want the mixture to form any lumps.
Simmer for about 3-5 minutes until mixture thickens slightly. Add seasonings, onion and garlic powder, creole seasoning and cayenne pepper. Bring to a simmer and let it simmer gently for about 2 minutes. Stir in the cheeses (reserve some as toppings later), and continue stirring until everything’s melted and evenly combined and, smooth.
Salt & pepper, to taste. Then add the pasta to the pot, stir to evenly incorporate.
Transfer the pasta mixture into a the pan or into a lightly greased 2-qt. Baking dish; top with remaining cheese.
I am so sorry that after those 300 years of documented southern cooking someone in your family did not branch out and try this recipe, because it makes the best mac and cheese EVER. A willingness to try something a new and different way in the interest in improving on an old favorite is the hallmark of a GOOD cook. But not a haughty one. In my extensive collection of vintage southern cookbooks there are multiple recipes using a ROUX (not rue). This is a classic southern recipe. Bless your heart, but not your bad manners. Linda, it is Roux (not rue) and it is a staple of creole cooking.
Last time I checked, the boot is much farther south than SC! That faux pas alone lets us know to discount the remarks. Not even 30 years ago, a lot of Southern cooking was done using lard but we learned healthier, more tasty ways of accomplishing great dishes and it is still just as southern. That is the difference between a good cook and a great one. That which does not adapt becomes extinct, dear. Have you even tried making this? It is delicious and definitely qualifies as soul food.
I’m sorry for whatever made you so sour. I pray your situation improves.
Great recipe. I give it 5 stars. If the recipe originated in the south, it is a southern recipe. Obviously southern cooking has been for now centuries, been inspired from cooking styles and dishes from around the world.
To say a families recipe is not “authentic southern” is to really fail to understand the virtue of what it is to be a southern dish. A dish like this, passed down from generation to generation in the south would be the epitamy of an authentic southern dish, that cannot be duplicated. I’m gonna try to make this tomorrow for our Thanksgiving meal in California!!
Wish me luck, and thanks for sharing this dish with us!!