At first glance, you may scoff at the notion of adding additional seasonings to the recipe, but let me tell you, those extra seasonings bring this mac and cheese recipe to the top of "my favorite foods" list! This creamy Southern macaroni and cheese recipe comes together with simple ingredients. Healthier than the boxed version - if you grew up on Kraft™ Macaroni and Cheese, you're gonna be in for a big surprise! This is so much better, creamier and has no preservatives and no fillers! Here's what you need This Southern Macaroni and Cheese recipe has a lot of flavor! The addition of seasonings gives it a more robust flavor than macaroni and cheese boxed mixes. Uses real cheese - no packaged, pre-shredded cheeses and no Velveeta cheese (plastic cheese). That's basically what we're making in this recipe and it's not hard to make at all! Start with a quick basic white cream sauce, (known as Bechamel sauce) then add cheddar cheese.īechamel is one of five French "Mother" sauces when you add cheese, it turns into " Mornay" sauce. It's what gives this classic side dish it's creaminess and super silky cheese sauce. Why this recipe worksĪ roux is the basis for this recipe. It's a staple with fried chicken, especially at family reunions and church potluck dinners!īut no matter how you make these fancy variations, you need to start with a good basic mac and cheese recipe like this one. You'll find this cheesy noodle side dish in just about every restaurant south of the Mason-Dixon line, and in variations-some include chopped ham, chopped broccoli, or lobster and shrimp. You see, there's meat, potatoes, something green and "mac and cheese" and I'm not talking about the blue box-I'm talking homemade. Southern mac and cheese is its own food category. Want to make it au gratin? Top with breadcrumbs, a little melted butter and broil for a few minutes!
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |