Pasta Noodles (I prefer elbow or rotini).Trust me, it’s the best way to ensure cheesy, creamy, stringy goodness. There’s a little bit of prep, as I always recommend shredding your own cheese. Oh, My! INGREDIENTS FOR MY SPIN ON THIS RECIPE: She also made me my first tomato sandwich on white bread with Duke’s Mayo. When we knew absolutely no one here, no kids and nowhere to go for the holidays… she showed us true southern hospitality and invited us into her mom’s home, every year. I was first introduced to the fantastic tradition of macaroni and cheese during Thanksgiving by my dear friend Kelly. I love to entertain, so we thought it would be the perfect occasion to have everyone over for a festive meal. My dad joined us the Christmas of 2015… then my sister-in-law, her husband and baby Izzy moved here from California last month. We moved to North Carolina in 2012, and have yet to host a big family gathering at our home for the holidays. What’s Southern Baked Macaroni and Cheese? Love cheesy recipes? Make sure to try my Fully Loaded Philly Cheesesteak Sliders, this Irish Beer Cheese Dip with Homemade Pretzel Bites and my Grandma June’s Fully Loaded Mashed Potato Casserole (drool)! □ ![]() It features SIX different cheeses… all which play an important role in this glorious, gimme-the-entire-casserole-dish masterpiece. Outrageously creamy, this recipe is over-the-top decadent and crazy-addicting. It’s comfort food… elevated to the next level!Īll kidding aside, this is the best homemade macaroni and cheese you’ll ever had the pleasure of noshing on. When done, carefully remove the crockery and set aside to allow the macaroni and cheese to rest for about half and hour and set up (optional but recommended) then serve.Extra saucy with a crispy crust, this Southern Baked Macaroni and Cheese recipe will quickly steal your heart. ![]() Top the macaroni mixture with the remaining cheese, cover with the lid, reduce the cook setting to low and slow cook for 3 hours.Carefully pour in the cheesy milk mixture, add half of the grated cheese and seasonings then gently stir to combine. Drain the elbow macaroni well and add it to the crockery and stir to combine the pasta with the melted butter.While the pasta cooks in a large mixing bowl, whisk together the cheese soup, eggs and milk.Cook the pasta 6 to 7 minutes, not completely done. Stir to prevent the pasta from sticking together. Once the water is rapidly boiling, add about a half a teaspoon of kosher salt to the water along with the elbow macaroni. Set the pot of water over high heat on your stove top, cover with a lid and bring to a boil. Use a large pot and add enough water to par-cook the macaroni.Place the stick of butter in the slow cooker crockery, cover with the lid, and set the Crock Pot on the high cook setting to melt the butter while you prep the rest of the ingredients.You can season according to your own tastes. I add more black pepper than salt in my mac n cheese because the cheese is salty and I figure there’s a salt shaker on the table if someone wants more. Salt and Black Pepper – for seasoning.Eggs – helps to create the Southern style macaroni and cheese.If you’ve never tried adding a little smoked cheddar, you should. Just a little bit adds such richness of flavor and that hint of smokiness that everyone will rave over. In addition to the regular cheddar cheese, I also add in a little bit of smoked cheddar cheese. The pre-shredded store bought cheeses have anti-caking agent mixed in and that does interfere with the perfect meltiness of the cheese. Grating your own cheese ensured it melts better and is delicious. ![]()
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