![]() In a large saucepan on low heat, melt the butter once the butter is liquid, sprinkle in the flour and whisk together it will be clumpy so don't freak out! For best results, use a wire whisk. You can serve this dish straight from the skillet or bake it in a casserole dish - either way, it just depends upon how much time you have.īring a large stockpot of salted water to boil and cook the elbow macaroni noodles as directed on the package drain and set aside in a large mixing bowl The process of making homemade mac and cheese starts on the stovetop. Louisiana Hot Sauce -this Southern pepper sauce gives a hint of tang (vinegar) and when used in small amounts, it doesn't add heat to this classic Southern side dish.Salt and ground pepper (white or black).White distilled vinegar- this gives a hint of a tangy flavor, which contrasts beautifully with the creamy cheese flavor.Dry mustard- believe it or not, not only does it add a hint of additional depth to the flavor, but dry mustard has thickening properties that add to the creaminess of this dish.Onion powder-just a dash will do! If you don't care for onion, omit.Milk-2% or whole milk give the cheese sauce a creamy consistency.Cheddar cheese - for best results, use an aged block cheddar cheese and grate it yourself in a food processor or on a cheese grater pre-shredded cheeses are coated with an anti-coagulant and result in an oily mac and cheese.Butter and flour for the Blonde Roux - equal parts of fat and flour form a roux which is the basis for the best mac and cheese.Elbow Noodles -large or small elbow noodles are the traditional pasta used in Southern Macaroni and Cheese, however you can use any other tubular pasta you like: Ziti pasta, Penne pasta, Rigatoni pasta - I would avoid strand pasta, like spaghetti or fettucine, simply because you want that cheese sauce to get up into those tubes of pasta!.At first glance, you may scoff at the notion of adding additional seasonings to the recipe, but let me tell you, those extra seasonings bring this mac and cheese recipe to the top of "my favorite foods" list! This creamy Southern macaroni and cheese recipe comes together with simple ingredients. Healthier than the boxed version - if you grew up on Kraft™ Macaroni and Cheese, you're gonna be in for a big surprise! This is so much better, creamier and has no preservatives and no fillers! Here's what you need ![]() ![]() This Southern Macaroni and Cheese recipe has a lot of flavor! The addition of seasonings gives it a more robust flavor than macaroni and cheese boxed mixes. Uses real cheese - no packaged, pre-shredded cheeses and no Velveeta cheese (plastic cheese). That's basically what we're making in this recipe and it's not hard to make at all! Start with a quick basic white cream sauce, (known as Bechamel sauce) then add cheddar cheese.īechamel is one of five French "Mother" sauces when you add cheese, it turns into " Mornay" sauce. It's what gives this classic side dish it's creaminess and super silky cheese sauce. Why this recipe worksĪ roux is the basis for this recipe. It's a staple with fried chicken, especially at family reunions and church potluck dinners!īut no matter how you make these fancy variations, you need to start with a good basic mac and cheese recipe like this one. You'll find this cheesy noodle side dish in just about every restaurant south of the Mason-Dixon line, and in variations-some include chopped ham, chopped broccoli, or lobster and shrimp. You see, there's meat, potatoes, something green and "mac and cheese" and I'm not talking about the blue box-I'm talking homemade. Southern mac and cheese is its own food category. Want to make it au gratin? Top with breadcrumbs, a little melted butter and broil for a few minutes!
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