#Baked macaroni and cheese soul food mac

And so, I set about working to recreate it, and these memories are what I had to go on. I've made a pretty good version myself over the years, but it never really measured up to hers. She's gone now, and I hope this post will inspire you to ask your Mamas about their dishes while you can. I watched her make it countless times, but I never asked her how she did it, or why she made it the way she did. My own Mama had lots of specialties, and Macaroni and Cheese was one of my personal favorites. One of our goals here at Biscuits and Burlap is to document, for future generations, some of the old classics like our Mamas and Grandmas made.

#Baked macaroni and cheese soul food mac

But, there is something comforting about plain old fashioned mac and cheese made like it was back in the day before 'Mac and Cheese' was even an expression.įor a fun look at this recipe, check out the web story! Preserving the old Southern ways with food It can be dolled up lots of different ways and there's nothing wrong with that. Just a few simple ingredients go into this classic and beloved dish of pure comfort food. Reheat a serving in a microwave-safe bowl with a splash of milk to mix in and keep the mac and cheese.This Baked Macaroni and Cheese is made the old fashioned Southern way. Put the mac in airtight containers or keep in the baking dish wrapped in plastic wrap or aluminum foil. Storing and Reheating Your Southern Baked Mac and Cheese Go all the way up to Step 7 and bake the day of. Readers have put together this baked mac and cheese the day before, baking it the day of, with no problem. Bake it for an extra 10 minutes as well to ensure the custard gets cooked and that cheese crust gets nice. This recipe doubles just fine, only add one more egg and use a (much) larger baking dish, you'll probably need the disposable aluminum ones because it's a LOT of macaroni and cheese. Softer cheeses like burrata, brie, camembert, and chevre (goat cheese) are also welcome to the party to replace the cream cheese. They tend to separate and not melt easily when baked.īut the less aged versions like red wax gouda and smoked gruyere, are good to go into the mac.

You can use whatever cheese you like, (monterey jack, whole milk mozzarella, mild cheddar, extra-sharp cheddar cheese) as long as they aren't hard cheeses like aged gruyere or 1,000 day aged gouda.

Keep in an airtight container in the fridge for up to 4 days.įor extra creaminess, use 8 ounces of cream cheese.ĭon't have half and half? You can use evaporated milk (not condensed milk!) instead.

Serve hot so the cheese is nice and creamy. Let the baked macaroni and cheese cool for about 10 minutes or until just cool enough to serve.Do not over-bake or the macaroni pasta will become mushy and the cheese mixture will become dry. Bake the mac and cheese for 35 minutes or until the cheese crust is bubbly and nicely browned.Sprinkle the top with a little more smoked paprika, if desired. Top the macaroni and cheese generously with the rest of the cheddar cheese and colby jack cheese.Pour the macaroni mixture into the baking dish and spread evenly.Once satisfied with the seasoning, stir in the cooked macaroni and eggs until well incorporated with the cheese.

Do not add too much salt, since cheese is pretty salty and will add its saltiness as it bakes. Add smoked paprika, garlic powder, onion powder, mustard powder, and some kosher salt and pepper, stirring well and tasting the mixture to ensure there is a good flavor.While the pasta boils, use a wooden spoon to mix the half and half, heavy cream, half of the cheddar cheese, half of the Colby jack cheese, all of the mozzarella cheese, all of the American cheese, and all of the cream cheese in a large mixing bowl.Once just under al dente, drain the pasta. Do not fully cook or overcook the macaroni pasta, it'll finish cooking through completely in the oven. Add in elbow macaroni and cook until just under al dente, according to package directions. Fill a large stockpot or dutch oven halfway with chicken broth (or water if you don't have broth), and bring to a boil.Butter an 8 by 11 or 9 by 13-inch baking dish and set aside. Preheat oven to 350 degrees F (180 degrees C).