Southern Macaroni And Cheese Food

AUTHENTIC SOUTHERN BAKED MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Butter an 8 by 11 or 9 by 13-inch baking dish and set aside.
• Fill a large stockpot or dutch oven halfway with chicken broth (or water if you don't have broth), and bring to a boil. Add in elbow macaroni and cook until just under al dente, according to package directions. Do not fully cook or overcook the macaroni pasta, it'll finish cooking through completely in the oven. Once just under al dente, drain the pasta.
• While the pasta boils, use a wooden spoon to mix the half and half, heavy cream, half of the cheddar cheese, half of the Colby jack cheese, all of the mozzarella cheese, all of the American cheese, and all of the cream cheese in a large mixing bowl.
• Add smoked paprika, garlic powder, onion powder, mustard powder, and some kosher salt and pepper, stirring well and tasting the mixture to ensure there is a good flavor. Do not add too much salt, since cheese is pretty salty and will add its saltiness as it bakes. Once satisfied with the seasoning, stir in the cooked macaroni and eggs until well incorporated with the cheese.
• Pour the macaroni mixture into the baking dish and spread evenly.
• Top the macaroni and cheese generously with the rest of the cheddar cheese and colby jack cheese. Sprinkle the top with a little more smoked paprika, if desired.
• Bake the mac and cheese for 35 minutes or until the cheese crust is bubbly and nicely browned. Do not over-bake or the macaroni pasta will become mushy and the cheese mixture will become dry.
• Let the baked macaroni and cheese cool for about 10 minutes or until just cool enough to serve. Serve hot so the cheese is nice and creamy.
• Keep in an airtight container in the fridge for up to 4 days.

SOUTHERN MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large bowl combine cooked pasta, cottage cheese, sour cream, eggs, Cheddar cheese and cayenne pepper. Mix well and transfer to prepared dish. Sprinkle with paprika.
• Cover loosely with aluminum foil and bake 40 minutes.

SOUTHERN BAKED MACARONI AND CHEESE

Steps:

• Preheat oven to 350º. Bring large pot of water to boil and then salt generously. Cook macaroni just shy of package directions, al dente. Drain well and place in 9" by 13" baking dish or pan.
• In same pasta pot, whisk together whole milk, evaporated milk, eggs, salt, pepper and sugar until combined. Pour mixture over cooked macaroni in pan.
• Add butter, sour cream, Velveeta, Colby-Jack and sharp cheddar cheeses. Stir to combine well and top evenly with shredded mild cheddar.
• Bake for 35 to 40 minutes until bubbly and lightly browned on top. Let rest 10 minutes or so before serving. Enjoy!

SOUTHERN BAKED MACARONI AND CHEESE CASSEROLE

Steps:

• to get started with this amazing southern baked macaroni and cheese casserole, you will have to bring some water to a boil, over high heat.
• Once the water is boiling, add in the 3 cups of uncooked elbow macaroni pasta, and cook until it's nice and firm, but not overly cooked.
• Next, toss 4 tbsp of salted butter into a large sauce pan, and melt over medium heat.
• Once the butter is melted, sprinkle in 3 tbsp of all purpose flour.
• Whisk the flour with the butter, and make sure that there aren't any lumps.
• Now pour the half & half into the sauce pan, and whisk until smooth.
• Let the flour, butter, and half & half mixture cook until it starts to thicken, then reduce the heat to low medium.
• Add in 8 oz of shredded sharp cheddar cheese, and mix until well incorporated.
• Sprinkle the seasoning salt & black pepper in the cheese sauce, and stir.
• Place the cooked & drained elbow macaroni pasta into a large bowl, then add in the cheese sauce.
• Fold the macaroni and cheese sauce until everything is well incorporated.
• Grab a 9x13 bake dish, and butter or lightly oil it.
• Combine the remaining shredded sharp cheddar cheese with the shredded mozzarella cheese.
• Add a layer of the macaroni and cheese at the bottom of the bake dish, then top with a heavy layer of cheese. Repeat
• Melt two tbsp of salted butter, and combine it with the Italian panko bread crumbs.
• Top the creamy macaroni and cheese casserole with the buttery panko bread crumbs.
• Bake in the oven, uncovered, on 350 F for about 25-30 minutes.
• Serve & enjoy the best ever southern baked macaroni and cheese casserole!!

SOUTHERN MACARONI AND CHEESE

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.

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!

SOUTHERN BAKED MAC AND CHEESE

Steps:

• Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil.
• Cook the macaroni according to the package directions until 3 minutes less than fully cooked. Drain and rinse under cold water until cooled; drain well. Add the cooked pasta back to the pot.
• Put the eggs, heavy cream, Cajun seasoning, ground mustard, nutmeg and a big pinch of salt in a medium bowl and whisk to combine. Pour over the cooked pasta and stir to combine.
• Toss together the Cheddar, mozzarella and Gouda in a large bowl. Add the cheeses to the pot and stir to evenly combine. Transfer the mixture to a 9-by-13-inch baking dish.
• Bake until the center of the mac and cheese is set and the top is golden brown, 60 to 70 minutes. Let cool about 10 minutes before serving.

SOUTHERN MACARONI AND CHEESE PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Spray a 9x13-inch casserole dish with cooking spray.
• Fill a large pot with lightly salted water and bring to a boil. Stir in the macaroni and return to a boil. Cook pasta uncovered, stirring occasionally, until it has cooked through but is still slightly firm, about 8 minutes; drain.
• Slowly melt butter in a large pot over low heat. Stir in evaporated milk and black pepper; cook until heated through.
• Whisk eggs in a bowl until smooth; whisk about 1/2 cup of the evaporated milk mixture into the eggs, 1 tablespoon at a time, until thoroughly incorporated. Whisk the egg mixture back into the saucepan with evaporated milk mixture. Continue to heat gently, whisking constantly, until the evaporated milk mixture almost comes to a simmer and the sauce thickens.
• Gently mix salt and cooked macaroni into the sauce and stir to combine.
• Spoon 1/4 of the macaroni mixture in a layer into the bottom of the prepared casserole dish and top with 1 cup shredded Cheddar cheese. Repeat layers three more times; top last cheese layer with paprika to taste.
• Bake in the preheated oven until casserole is bubbling, about 20 minutes.

SOUTHERN BAKED MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees. Blend together the salt, pepper, sugar, and mustard powder. Next, boil elbow macaroni noodles to al dente, drain and pour into the baking dish. Toss the noodle with half of the spice mix, mild and sharp cheddar, and butter.
• Whip softened cream cheese in a mixing bowl until creamy. Add eggs and mix until pale yellow and smooth.
• In a cold saucepan or pot, pour the cream cheese egg mixture followed by the half and half. Stirring constantly, turn the flame to low heat then add the Swiss and gruyere cheese, remaining spice mix, and butter. Allow cheeses to melt slowly stirring constantly. Continue stirring until the sauce thickens and resembles a thin custard. You will notice that the cheese will become soft and stringy. Remove the pot from the heat source.
• Immediately pour the cheese sauce over the noodles and cheese. Stir to mix well. Bake uncovered for 30-40 minutes. The sauce will be absorbed by the noodles and the top will be a golden brown. Let it sit for 10 minutes before serving.

SOUTHERN BAKED MACARONI AND CHEESE

Steps:

• Wash hands with soap and water.
• Preheat oven to 350°F.
• Fill a large pot with 6 cups of hot water, a tablespoon of salt and bring to a boil.
• Place macaroni into boiling water and cook for 12 minutes, remove and strain in a colander. Set aside. Return the empty pot to the stove.
• Crack two eggs in a small bowl and mix. Add eggs, butter, ½ cup mild cheddar cheese, ¼ cups of sharp cheddar cheese, Monterey Jack and Colby cheeses into the empty pasta pot and mix over medium heat until slightly melted.
• Wash hands with soap and water.
• Return the macaroni noodles to the same pot and mix well until cheese is fully melted.
• Pour the macaroni and cheese into a greased baking dish.
• Bake until the internal temperature reaches 165°F on a food thermometer. Then top with remaining shredded cheese and bake 5 minutes until the cheese is melted.
• Serve immediately.

SOUTHERN MACARONI AND CHEESE

Steps:

• cook macaroni in 1 tbl. salt (do not overcook noodles. rinse quickly and drain.).
• melt butter into the macaroni by stirring.
• layer- macaroni, paprika, cheese, macaroni, paprika, cheese, etc.
• beat eggs and evaporated milk well. pour over mac n cheese. sprinkle bake at 350 degrees for 1 hour and 10 minutes.

SOUTHERN MACARONI & CRISPY CHEESE

Steps:

• Boil the macaroni in a large pot with the olive oil until tender.
• While the macaroni is boiling, shred the cheddar cheese and the Monterey Jack cheese onto separate plates.
• Pour milk into a mixing bowl. Add the eggs, salt, pepper, and flour. Add melted butter. Mix until ingredients are well blended.
• When macaroni is finished cooking, remove from pot and rinse well with cold water.
• Pour the macaroni into a large oven safe dish (I prefer an aluminum pan for easy clean up.
• Mix about half of the cheddar cheese into the macaroni. Mix in all of the Monterey Jack cheese. Cut the Velveeta cheese into chunks and mix into macaroni. Pour the milk and egg mixture over the macaroni and mix well. Spread the remaining cheddar cheese over the top of the macaroni.
• Bake uncovered at 350°F for 30 minutes.

SOUTHERN STYLE MACARONI AND CHEESE

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.

SOUTHERN BAKED MAC AND CHEESE

Steps:

• Preheat oven to 350F.
• Cook macaroni according to directions on the package.
• Drain and set aside.
• Dump eggs, evaporated milk, heavy cream, salt, pepper, garlic powder and onion powder into a large mixing bowl.
• Whisk all of the ingredients together well.
• Add the cooked macaroni to the mixing bowl and stir well.
• Cut the Velveeta into small cubes and add the cubes to the mixing bowl.
• Add 3 cups of the shredded cheese blend to the mixing bowl.
• Stir well.
• Dump the macaroni mixture into a greased 9 x 13 inch baking dish and spread it out evenly.
• Sprinkle the remaining cup of shredded cheese on top.
• Place the dish in the oven and bake until the mac and cheese is bubbling and the cheese on top is nicely browned. 44-48 minutes.
• Remove the dish from the oven and allow the mac and cheese to sit for a few minutes before slicing and serving.
• Enjoy!

CLASSIC SOUTHERN MACARONI AND CHEESE

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

Steps:

• Spray a flat bottomed casserole dish with vegetable spray.
• Put half of the macaroni in the dish, top with half of the shredded cheese.
• Sprinkle with salt and pepper.
• Repeat.
• Mix the melted butter and enough crushed saltines to absorb the butter, together.
• Spread on top of cheese layer.
• Pour milk slowly over all.
• Bake at 350°F for 35-45 minutes or until milk is no longer liquid.
• Let set for at least 10 minutes before serving.

SOUL FOOD SOUTHERN MAC AND CHEESE

Steps:

• Open the Instant Pot lid and add to the stainless steel inner pot: water, milk, noodles, garlic powder, onion powder, dried mustard, paprika, salt, and black pepper.
• Stir the mixture to blend the ingredients and ensure the noodles are submerged in the liquid.
• Close the Instant Pot lid (make sure the valve is up - in the position for sealing) and pressure cook on high for 3 minutes.
• When the cooking time is finished, allow a natural pressure release for 5 minutes.
• To open the Instant Pot lid, move the valve to 'venting' and manually release any remaining pressure, if applicable.
• Give the macaroni a stir to loosen any clumps.
• Then fold in the butter and cheese until the cheese mixture is thoroughly combined and smooth.
• Allow the sauce to sit and thicken for about 5 minutes on the instant Pot 'keep warm' setting.
• Serve Black folks soul food mac and cheese right away, and enjoy!

SOUTHERN MAC AND CHEESE

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.

"SOUPER" EASY MACARONI AND CHEESE

Steps:

• Preheat oven to 350°F.
• Stir together first 5 ingredients until blended.
• Stir in macaroni.
• Spoon mixture into a lightly greased 11x7 baking dish.
• Bake at 350°F.
• for 25 minutes.
• Top with French fried onions and bake 5 more minutes.

MACARONI AND CHEESE SOUTHERN STYLE

Steps:

• Prepare Dinner as directed on package.
• Stir in remaining ingredients.
• Cook until heated through, stirring occasionally.

SOUTHERN MACARONI AND CHEESE

Steps:

• Heat oven to 375°F. Use 1 tablespoon butter to grease a 9-inch round or square baking pan.
• In a large bowl, stir milk, eggs, cottage cheese, mustard, cayenne, raw macaroni, 2 cups extra-sharp Cheddar, 1 cup Colby, 1 Tablespoon remaining butter, 1½ teaspoons salt and 1½ teaspoons black pepper, and stir until well combined.
• Reserve remaining cheese for topping. Pour into prepared pan, cover tightly with foil and bake for 30 minutes.
• Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining cheese. Bake, uncovered, 30 minutes more until browned. Let cool for at least 15 minutes before serving.