SIMPLE SOUTHERN STYLE MAC N CHEESE
The smaller you cut the cheese the faster they will melt down in the pot. After stirring the ingredients together for three minutes or so it will become easier as the cheeses will be melting. Take a few breaks in between stirring if needed but do not let mixture burn.
Provided by amira a
Categories Pasta Sides
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Bring pot of water to a boil and add a dash of salt. Cook elbow noodles until they are tender (12-15 min)or follow directions on package. Drain noodles.
- 2. In the mean time chop the three different cheese(extra sharp, sharp, & Monterey Jack) into small cubes. You are welcome to shred the cheese. Set aside.
- 3. Once the noodles are cooked and drained return them back into the pot. Turn burner on low, Now you will combine the rest of the ingredients. Pour one can of evaporated milk into pot with the noodles. A few dashes of seasoning salt. A few dashes of black pepper. Add the cheese into the pot. As well as the 3 Tbs of butter. Stirring until the ingredients are melted together. Careful not to let anything burn. This may take 5-10 minutes.
- 4. Once mixture has melted down and ingredients are well mixed together; pour mixture into an oven safe pan. Preheat oven to 350. And bake for 30 minutes. Let cool for five minutes before serving.
SOUTHERN MAC AND CHEESE
Kardea Brown's grandma has been making this macaroni and cheese for more than 50 years - and before that, her great-grandmother made it. It's a staple at family gatherings, especially during the holidays. Kardea put her own twist on the recipe by adding cream cheese and sour cream. "It creates a creamier texture and slightly tangy flavor," she says.
Provided by Kardea Brown
Categories main-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350˚ F. Butter a 9-by-13-inch or other 3-quart baking dish.
- Bring a large pot of salted water to a boil. Add the macaroni and cook, stirring occasionally, until al dente, about 7 minutes. Drain, then rinse with cold water.
- Using the same pot the macaroni was cooked in, melt the butter over medium heat. Add the flour and whisk until smooth. While whisking constantly, slowly add the milk and then the heavy cream. Bring to a simmer, then add the cream cheese and all but 1/2 cup shredded cheddar and stir until melted. Stir in the granulated garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove the cheese sauce from the heat and stir in the macaroni. Season with salt and pepper.
- Whisk together the eggs and sour cream in a small bowl and then fold into the mac and cheese. Spread in the baking dish, then fold in the cubed cheddar and top with the remaining 1/2 cup shredded cheddar. Bake until the mac and cheese just begins to brown on top, 20 to 30 minutes. Loosely cover with foil and bake 10 to 15 more minutes.
CLASSIC SOUTHERN MACARONI AND CHEESE
Provided by Virginia Willis
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch ovenproof casserole dish.
- Bring a large pot of salted water to a boil. Add the macaroni and cook until tender (a little more than al dente), about 12 minutes. Drain well in a colander.
- In a large bowl, combine the macaroni, cheese, milk and eggs. Add some salt and pepper. Transfer to the prepared dish.
- Bake until golden brown and bubbly, about 30 minutes. Transfer to a rack to cool slightly before serving.
SOUTHERN MACARONI AND CHEESE
There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It's adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can't find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place.
Provided by Kiera Wright-Ruiz
Categories dinner, weeknight, casseroles, noodles, pastas, main course, side dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
- In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
- Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.
- Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
- Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.
SOUTHERN STYLE MACARONI AND CHEESE
Very cheesy, very easy and oh so good! This is my family's absolutely favorite mac and cheese. I can't even think about making a different recipe without getting, "what, are you nuts?". You can bake this in the oven or use the crockpot method. Hope you like this as much as we do!
Provided by CCinSC
Categories Cheese
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Cook macaroni per package directions using the lower end of the cooking times as you will be cooking it more in the oven.
- Drain macaroni and put into oven proof casserole.
- Add all the ingredients except for the sliced cheddar.
- Mix well.
- Cover macaroni mixture with sliced cheddar.
- Oven cooking: Bake in 350º oven for 25-30 minutes until cheese is melted and casserole is heated through.
- Crockpot cooking: Cook 3-4 hours on low.
Nutrition Facts : Calories 494.3, Fat 30.9, SaturatedFat 18.9, Cholesterol 138, Sodium 776.6, Carbohydrate 29.9, Fiber 1, Sugar 3.5, Protein 24
SOUTHERN-STYLE MAC 'N' CHEESE
Round out this cheesy pasta classic with roasted sweet potato, a staple food in the southern US states, and turn up the temperature with a pinch of cayenne
Provided by Diana Henry
Categories Dinner, Main course, Pasta, Supper
Time 55m
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Peel the sweet potatoes and cut into small bite-sized chunks. Toss in a 20cm gratin dish with the olive oil, cayenne and some seasoning. Roast for 25-30 mins, or until golden and soft, tossing occasionally.
- Meanwhile, melt the butter in a saucepan and add the flour. Stir together to make a roux, and cook for a couple of mins. Remove from the heat, then slowly pour in the milk a little at a time, stirring well after each addition. Put the pan back on the heat and bring to the boil, stirring all the time. Turn the heat down, add the mustard and nutmeg, and season well. Add in most of the cheese (keep some for the top) and continue to stir. Taste for seasoning. Keep on a low heat so it stays warm until the macaroni is ready.
- Cook the macaroni in boiling, lightly salted water for a couple of minutes less than it says on the packet. Drain (reserve some of the pasta cooking water), then stir the pasta and cooked sweet potato into the cheese sauce. The mixture should be quite thick, but add a little of the pasta cooking water to loosen if necessary. Taste for seasoning.
- Tip the mixture into the gratin dish, then scatter over the rest of the cheese and return to the oven. Bake for about 20-30 mins, or until the top is golden brown and bubbling.
Nutrition Facts : Calories 462 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 1 milligram of sodium
SOUTHERN STYLE MACARONI AND CHEESE
The recipe for this wonderful regional take on mac and cheese is an adaptation of one in The Gift of Southern Cooking (Knopf, 2003) by Edna Lewis, a Southern culinary legend, and Scott Peacock, the former chef of Atlanta's Watershed restaurant. Two ingredients set this macaroni and cheese apart from the pack: grated onion and Worcestershire sauce. This came from Saveur.com. When I made this I made a few changes. I used 3 bricks EXTRA-SHARP CHEDDAR CHEESE, COLBY CHEESE which was grated and MUENSTER CHEESE which was cubed. I left out the onions, nutmeg and worchestershire sauce. I doubled the pasta.
Provided by internetnut
Categories Cheese
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- 1. Heat oven to 350°. Bring a 4-qt. saucepan of salted water to a boil. Add pasta and cook until cooked halfway through, about 3 minutes. Drain pasta and transfer to a greased 9" x 13" baking dish. Stir in the cubed cheddar cheese and set aside.
- 2. Combine 1 1⁄2 teaspoons salt, flour, mustard, black pepper, nutmeg, and cayenne in a large mixing bowl. Add the sour cream and the eggs and whisk until smooth. Whisk in the half-and-half, heavy cream, onions, and Worcestershire. Pour egg mixture over the reserved pasta mixture and stir to combine. Sprinkle the grated cheese evenly over the surface. Bake until the pasta mixture is set around the edges but still a bit loose in the center, about 30 minutes. Let cool for 10 minutes before serving.
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- 2. Bring a large pot of water to boil. Add the macaroni and cook until al dente, about 7 minutes. Strain in a colander, run cold water over the noodles then set aside.
- 3. In the same pot the pasta was cooked in, melt the butter over medium heat, add the flour and whisk until smooth. Slowly add the milk while whisking then the heavy cream and bring to a simmer. Stir in the shredded cheese (reserving 1/2 cup for the top) and cream cheese until melted, then season with salt, pepper and granulated garlic powder. Remove the cheese sauce from the heat and stir in the macaroni. Taste and season with salt and pepper.
- 4. In a separate bowl, whisk the egg together with the sour cream then fold into the macaroni and cheese. Spread mixture into prepared baking dish, fold in the cheese cubes and top with the remaining shredded cheddar cheese.
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