Southern Baked Macaroni And Cheese
Southern Baked Macaroni And Cheese. Creamiest southern baked macaroni and cheese recipe ever. This southern classic is full of flavor and tons of melted cheese.
Southern Baked Macaroni And Cheese
Southern Baked Macaroni And Cheese - FYI Be Sure To Combine Mac With Cheese Sauce Before Placing Into Pan, Video Was Done Like This To Showcase Cheese Texture For Demonstration Purposes. SMALLER SERVING SIZE 8-10 PEOPLE
Ingredients
- SMALLER SERVING SIZE 8-10 PEOPLE
- 1 16oz box elbow macaroni
- 1 teaspoon olive oil to prevent pasta from sticking
- 16 oz cheese +1 8oz for topping cheese examples: Asiago, Sharp Cheddar, Velveta, Pepper Jack
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- One cup half-and-half milk
- Season All to taste
- Salt to taste
- Ground Black pepper to taste
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Preparation
- Bringing water to boil, Add a pinch of salt and olive oil.
- Boil macaroni until Al Dente, (follow instructional guide on back of box for boiling instructions).
- Strain macaroni, Rinse with cold water to stop cooking process.
- Set macaroni inside.
- In a deepen skillet add butter and flour making a roux. Stirring continuously incorporate both ingredients really well, assuring to eliminate any lumps.
- Adding half-and-half continue stirring, add cheeses one at a time and stir until everything is incorporated and cheeses are melted.
- QUICK METHOD (FOLLOW THIS METHOD FOR BEST RESULTS)
- Add melted cheese sauce directly to macaroni and combine. Stirring until cheese and macaroni becomes incorporated. Add cheesy mac to pan in two batches and top each layer with shredded cheese.
- Place in oven to bake for about 25 to 30 minutes at 350°F, Or until cheese melts. (For Smaller Serving Size Less Baking Time Is Required, Bake Until Cheese Melts)
- Remove from oven. And allow too cool for about five minutes before serving.
- Enjoy!!!
Southern Baked Macaroni And Cheese
Southern Baked Macaroni And Cheese - FYI Be Sure To Combine Mac With Cheese Sauce Before Placing Into Pan, Video Was Done Like This To Showcase Cheese Texture For Demonstration Purposes. SERVING SIZE 15-20 PEOPLE
Ingredients
- Serving Size 15-20 People
- Ingredients needed
- 32 ounces of elbow macaroni
- 16 ounces sharp cheddar cheese + extra 8 ounces for topping
- 8 ounces pepper jack cheese + extra 8 ounces for topping
- 8 ounces velveeta cheese
- 2 1/2 cups of half-and-half milk
- One teaspoon season salt Adjust Seasoning According To Taste
- Salt to taste + pinch of salt to boiling water
- Black Pepper to taste
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 tablespoons olive oil added to boiling water
Instructions
- Preparation
- Bringing water to boil, Add a pinch of salt and olive oil.
- Boil macaroni until Al Dente, (follow instructional guide on back of box for boiling instructions).
- Strain macaroni, Rinse with cold water to stop cooking process.
- Set macaroni inside.
- In a deepen skillet add butter and flour making a roux. Stirring continuously incorporate both ingredients really well, assuring to eliminate any lumps.
- Adding half-and-half continue stirring, add cheeses one at a time and stir until everything is incorporated and cheeses are melted.
- QUICK METHOD (FOLLOW THIS METHOD FOR BEST RESULTS)
- Add melted cheese sauce directly to macaroni and combine. Stirring until cheese and macaroni becomes incorporated. Add cheesy mac to pan in two batches and top each layer with shredded cheese.
- Place in oven to bake for about 25 to 30 minutes at 350°F, Or until cheese melts. (For Smaller Serving Size Less Baking Time Is Required, Bake Until Cheese Melts)
- Remove from oven. And allow too cool for about five minutes before serving.
- Enjoy!!!
Hello, I was looking at ur mac n cheese recipe and was wondering can I use the block cheeses to make the sauce and top with for baking on my macaroni and cheese? Also, can I use Heavy whipping cream or evaporated milk for the cheese sauce if I chose to to get same result? Thanks
This is the Best Mac and cheese!!!! My family loved it and said they could eat it every night. i used blocks of Cracker Barrel mild and sharp cheddar and
shredded myself…so creamy and delicious. Thank you Tammy for this amazing recipe.
Thank you so much for sharing this recipe. I have been making it for a couple of years now and have tweaked it to make it my own. I spent many years looking for a flavorful and creamy macaroni & cheese recipe and this one is the best! It’s one of my most cooked recipes. Thank you, thank you, thank you!!