Southern Best Mac And Cheese Recipe

A few weeks ago i ran across this article from serious eats the best website for recipe technique about how using evaporated milk is essential for making smooth cheese sauces and then i had a macaroni and cheese epiphany. Pour 6 cups of water in a pot along with 2 tsps of salt. Tick tick tick tick tick tick tick click it suddenly all made sense.

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Bring the water to a boil then add the pasta and cook until it s al dente cooked but firm.

Southern best mac and cheese recipe. Reheat in the microwave if there are any leftover then. Sprinkle some of the sharp cheddar mozzarella and colby jack on top of the mac and cheese. Ingredients 16 ounces uncooked large elbow macaroni large shells or cavatappi pasta 6 tablespoons salted butter 1 3 cup grated yellow onion 2 teaspoons dry mustard 1 teaspoon kosher salt 1 4 teaspoon black pepper 1 8 teaspoon freshly grated nutmeg 1 8 teaspoon cayenne pepper 6 tablespoons. Ingredients 16 oz 500 g elbow macaroni uncooked 8 oz 225 g sharp cheddar cheese shredded 8 oz 225 g colby jack cheese shredded 8 oz 225 g part skim mozzarella cheese shredded 8 oz 225 g american cheese cubed 4 oz 125 g cream cheese cubed 1 cup 250 ml half and half 1 cup 250 ml.

Definitely read the article and the ones linked in it for the details but in a nutshell what they. Mac and cheese can be made ahead up to the point of baking then bake about 30 40 minutes before serving so it s hot. 1 cup colby monterey jack shredded cheese blend 6 8 oz velveeta cheese shredded feel free to cut back on the velveeta if you don t want it to be super creamy 1 cup sharp cheddar shredded can use less if you don t like a sharp taste in your mac n cheese salt pepper to taste. Bake the macaroni and cheese in a preheated oven on 350 f for 25 30 minutes.

Next add the remaining macaroni and cheese into the bake dish and top it off with the remaining cheese. Mix together the sauce and. It can also be made ahead and frozen but the sauce has to be kept separate from the pasta. Remove from the oven and let sit for 5 to 10 minutes.

Ingredients kosher salt and black pepper 1 pound elbow macaroni 2 cups whole milk 2 large eggs 4 cups shredded extra sharp cheddar about 16 ounces cup unsalted butter 1 stick melted 2 cups shredded colby jack about 8 ounces.