Southern Mac and Cheese
Try this Southern Mac and Cheese recipe.
Try this Southern Mac and Cheese recipe.
- 1/2 tsp. salt
- 2 cups milk
- 2 eggs, beaten
- 1/4 cup flour
- ingredients:
- 1 cup half and half
- 1/2 tsp. garlic powder
- 2 cups cheddar cheese
- 1/2 tsp. pepper
- 2 cups elbow macaroni or penne
- 1/4 cup butter (1/2 stick) plus 1 tbs.
- 8 oz. velveeta cheese ( you can use american but nothing beats velveeta in this)
- about 4-6 slices swiss cheese
- 1/2 tsp. tabasco sauce (optional)
- 1 tsp. worcestershire sauce (may sound strange but i
- boil the macaroni in salted water for the time it i don't do this. i think it removes the flavor. also don't under cook it because if you do the macaroni will soak up all of your sauce and you will end up with dry mac and cheese.
- put the macaroni back in the pan with 1 tbs of but
- now we make a cheese sauce which i like to do in t
- melt 1/2 stick of butter in the microwave and then
- add 1 cup half and half 2 cups milk, 1/2 tsp. salt, 1/2 tsp. pepper, 1/2 tsp. garlic powder, 1 tsp. worcestershire sauce and 1/2 tsp. tabasco sauce. whisk well and microwave for about 3 - 4 minutes. whisk again to remove any lumps and then add 8 oz. of velveeta cheese. microwave
- beat 2 eggs in a bowl.
- put the macaroni in the cheese sauce and gently mi then pour the eggs in and mix. make sure the cheese sauce and pasta are not too hot or it will scramble your eggs. if it is still hot, you can temper your eggs by adding a little of the hot cheese sauce a spoonful at a time to the eggs and mixing to bring
- lay about 3-4 slices of swiss cheese on this layer
- this sort of results in the best of both worlds of
- 2 cups elbow macaroni or penne
- 1/4 cup butter (1/2 stick) plus 1 tbs.
- 8 oz. velveeta cheese ( you can use american but nothing beats velveeta in this)
- about 4-6 slices swiss cheese
- 1/2 tsp. tabasco sauce (optional)
- 1 tsp. worcestershire sauce (may sound strange but i
- Carbohydrate 168.114600077582 g
- Cholesterol 1753.04000085259 mg
- Fat 334.993600268398 g
- Fiber 0 g
- Protein 213.177600161493 g
- Saturated Fat 204.013440167852 g
- Serving Size 1 1 (2710g)
- Sodium 5468.90000343192 mg
- Sugar 168.114600077582 g
- Trans Fat 21.3678400155832 g
- Calories 4504 calories
Step-by-step
- Boil the macaroni in salted water until tender, then drain. Do not rinse.
- Return macaroni to the pan with 1 tablespoon of butter; melt and coat the macaroni.
- Melt 1/2 stick of butter in the microwave. Add 1/4 cup flour and whisk until blended. Microwave for about 30 seconds.
- Add 1 cup half-and-half, 2 cups milk, salt, pepper, garlic powder, Worcestershire sauce, and Tabasco sauce (optional). Whisk well and microwave for 3-4 minutes. Whisk again to remove lumps.
- Add 8 oz. Velveeta cheese and microwave for 2-3 minutes until melted. Whisk until smooth.
- Beat 2 eggs in a bowl.
- Add macaroni to the cheese sauce and gently mix. Pour in the eggs and mix, ensuring the mixture isn't too hot to scramble the eggs. Temper the eggs if necessary.
- Pour half the macaroni and cheese into a greased 2-quart casserole dish. Layer with Swiss and cheddar cheese. Repeat with remaining macaroni and cheese, Swiss, and cheddar.
- Bake in a preheated 350°F oven for 25-30 minutes, or until bubbly and lightly browned.
My Southern Comfort Food: Creamy, Dreamy Mac and Cheese
Macaroni and cheese. Just the words themselves conjure up images of warmth, comfort, and perhaps a little bit of nostalgia. For me, it’s a dish deeply rooted in memories of family gatherings, Sunday dinners, and the simple joy of a perfectly creamy, cheesy bite. This isn't just any mac and cheese; this is *Southern* mac and cheese, a recipe passed down (or perhaps slightly tweaked!) through generations, a testament to the simple pleasures that elevate everyday meals into cherished moments.
My grandma, bless her soul, was the queen of Southern cooking. Her kitchen always smelled of spices, simmering sauces, and the irresistible aroma of butter melting into golden goodness. Her mac and cheese wasn't just a side dish; it was an event. A rich, decadent tapestry of perfectly cooked pasta swimming in a velvety cheese sauce, each strand coated in a glorious, cheesy embrace. While I can’t claim to have her exact recipe, I've spent years perfecting my own version, a tribute to her culinary magic and a reflection of my own evolving culinary journey.
The key to truly great mac and cheese, I've discovered, lies in the details. It's not simply about the cheese (though the cheese is undeniably important!). It's about the balance of flavors, the creamy texture, and the subtle nuances that elevate this humble dish to something truly special. The perfect bite should be a symphony of creamy richness, sharp cheddar tang, and a whisper of spice – a masterpiece of culinary balance.
This recipe, however, is more than just a dish; it's a journey. It starts with humble elbow macaroni (or penne, if that's your preference!), then builds layer upon layer of flavor, culminating in a cheesy, bubbly masterpiece that will transport you back to simpler times, filled with love, laughter, and the comforting embrace of family. This isn’t just a recipe; it's a love letter to Southern cooking, a testament to the power of simple ingredients transformed into culinary gold.
The ingredients, seemingly simple, are chosen with care. The Velveeta adds that signature melt-in-your-mouth quality – I know some purists might scoff, but trust me on this one. The combination of cheddar and Swiss cheeses provides a delightful depth of flavor, a harmonious blend of sharp and nutty. And don't underestimate the power of the spices: a touch of garlic powder, a hint of pepper, and a dash of Worcestershire sauce (yes, really!) add subtle yet essential depth. The subtle kick of Tabasco is purely optional, but I encourage you to embrace the unexpected – it's a beautiful twist that elevates the experience.
The cooking process itself is a labor of love, a testament to the art of slow cooking. I prefer the microwave method for the cheese sauce; it allows for greater control over the temperature and eliminates the risk of scorching or sticking. Each step is deliberate, each addition considered. The eggs, lightly beaten, create a custardy texture that makes the sauce truly sublime. And the final step, baking it in the oven, creates that perfect golden-brown crust, a satisfying contrast to the creamy interior. It’s a process that rewards patience and precision, resulting in a mac and cheese that is truly unforgettable.
But this mac and cheese is more than just a recipe. It's a story. It's a tradition. It’s a memory. It’s a taste of home, wherever that may be. It's a dish that can bring people together, fostering conversation and creating lasting memories around a table filled with warmth, laughter, and a mountain of delicious, creamy, cheesy goodness. So gather your loved ones, put on some music, and prepare to be amazed. The journey is just as important as the destination, and in this case, the destination is pure, unadulterated, delicious joy.
Whether you’re a seasoned cook or a culinary novice, this Southern Mac and Cheese is sure to become a staple in your kitchen. It's a recipe that embodies the heart and soul of Southern hospitality, a dish that speaks volumes about the power of simple ingredients elevated to culinary perfection. So go ahead, embrace the challenge. Embrace the flavor. Embrace the memories. You won't regret it.
After all, what’s a life without a little comfort, a little joy, and a whole lot of creamy, cheesy goodness?
