Let sit for at least 10 minutes before serving. Bake for 40-45 minutes, or until browned to your liking.Sprinkle on another layer of cheese, then paprika. Sprinkle on a thin layer of cheese, then pour the custard over it The liquid should come just to the top of the noodles.Spread everything around as evenly as possible. Stir together, letting the noodles start to melt the cheeses. Immediately after draining them, dump the hot noodles into the baking dish.Beat until totally combined, with no streaks of egg. In a large bowl, whisk together the evaporated milk, cream, sour cream, egg, sugar, and all seasonings except paprika.While the noodles are boiling, prepare your custard. On your stovetop, cook your macaroni in salted water according to the package directions, just past al dente.Place the butter, velveeta, and half of the shredded cheeses in the prepared dish. Cut your butter and velveeta into small cubes. Grate your cheeses and combine together in a large bowl.Grease your 8×8″ square dish and preheat the oven to 350º.Now I don’t want to waste your time with my yapping, I want to see you get in that kitchen, and try this recipe out. That is why I only make this dish a few times a year( holidays) I have to be honest here, and tell you that this dish is super high in fat and calories ( like all things that taste so freaking good). Also instead of using regular milk I use half & half, and evaporated milk. Seriously- get on Instagram, search “soul food ” and see how many people try to pass off the boxed mac and cheese for the real deal, LOL!įor my southern baked macaroni and cheese I use several cheeses. When I finally made my way to the front of the line, I wanted to freaking cry! The so called macaroni and cheese that I had been waiting for was nothing more than boxed macaroni and cheese smothered in mild cheddar! Ooh that really burned my biscuits! Sadly, a lot of people make their ” famous” macaroni and cheese like this. If using block cheese, shred the Muenster cheese, Cheddar cheeses, and Monterey jack cheese with a food grater or food processor. Grease a 9×13 baking pan and set it aside. Everyone raced to the front of the line to dig in. Preheat the oven to 350 degrees Fahrenheit. About 2 hours into the cookout the wife, finally came out with this huge platter full of mac and cheese. My mouth was watering, and frankly I just wanted him to shut up, and go grab me a plate. This man keep telling everyone that it was the real deal, and it was truly southern. Being that macaroni and cheese is one of my favorite foods, I was excited to get a taste of this “famous” mac and cheese. I remember going to a cookout, a year ago, and the host of the party keep bragging to all of the guest how bomb his wife’s mac and cheese was. SO many people have made macaroni and cheese, and claimed it to be southern, and all it was baked macaroni and cheese. They’re darn delicious, but not southern- and there is a difference! Yes, I have 3 or more other macaroni and cheese recipes already available, however none of them are truly southern. The time has come for me to finally share and upload a video on me making my SOUTHERN baked macaroni and cheese. What makes it different from any of my other macaroni and cheese recipes? The ingredients, and texture! In this post I’m going to share my last installment of mac and cheese recipes, LOL ( I don’t want yall to grow bored!) Today we are making southern baked macaroni and cheese. Just a few days ago, I typed up the recipe for my Classic Macaroni and Cheese( previously the recipe was available only in the video). Since I’ve been on YouTube, I’ve shared many recipe for macaroni and cheese. I apologize if this appears to be a duplicate.) (Part of this post was accidentally posted as the classic macaroni and cheese.
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