Soul Food Macaroni And Cheese

SOUL FOOD MACARONI AND CHEESE RECIPE

Steps:

• Pour 8 cups of water into a pot, and sprinkle in 1 tsp of salt.
• Bring the water to a boil, over high heat, then add in the elbow macaroni pasta.
• Cook the pasta until it is al dente ( cooked but still firm), then drain the pasta and rise it under cool water.
• Place a large sauce pan over medium heat, then toss in 4 tbsp of butter.
• Melt the butter down completely, then sprinkle in 2 tbsp of flour.
• Whisk the ingredients until they are well incorporated, then pour in the evaporated milk and half & half.
• Whisk the ingredients, and continue to cook it over medium heat for about 3 minutes.
• Reduce the heat to low, then add in the cream cheese, gouda, and havarti.
• Stir the mixture until the cheese melts, and you have a nice creamy cheese sauce.
• Sprinkle in the seasoning salt, pepper, paprika, onion powder, and garlic powder. Mix until well incorporated.
• Toss the macaroni pasta into a large pot, and pour in the cheese sauce.
• Stir everything until it is well combined, then pour half of the macaroni and cheese mixture into a 9 x 13 bake dish.
• Sprinkle some of the sharp cheddar, mozzarella, and colby jack on top of the mac and cheese.
• Next add the remaining macaroni and cheese into the bake dish, and top it off with the remaining cheese.
• Bake the macaroni and cheese, in a preheated oven, on 350 F for 25-30 minutes.
• Remove from the oven, and let sit for 5 to 10 minutes.
• Serve and enjoy!

ARMY & LOU'S SOUL FOOD MACARONI AND CHEESE

Steps:

• Let cheeses and butter stand at room temperature.
• Cook macaroni according to package directions until almost al dente'.
• Drain macaroni and transfer to a large bowl.
• Add 1 cup shredded cheese and Velveeta cubes to hot pasta and stir gently til cheeses start to melt.
• In a medium mixing bowl, whisk the eggs, butter, milk, soup, salt and pepper.
• Stir this mixture into the cooked macaroni mixture.
• Transfer half into a 13x9 sprayed baking dish.
• Sprinkle with 1/2 cup of shredded cheese.
• Top with remaining macaroni mixture.
• Bake covered at 325 degrees for 30 minutes.
• Uncover.
• Sprinkle with remaining 1/2 cup of shredded cheese.
• Return to oven and bake 15 minutes more until cheese is melted and bubbly brown.
• Let stand 10 minutes before serving to meld flavors.

SOUL FOOD MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 F. Lightly butter a deep 2 1/2 quart casserole. Bring a large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot. In a small saucepan, melt 8 tablespoons of the butter. Stir into the macaroni. In a large bowl, mix all the shredded cheeses. To the macaroni, add the half-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with the salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining 1 tablespoon of butter Bake until it's bubbling around the edges, 35 minutes. Serve hot