Southern Baked Mac And Cheese What’s Up Worcester approved!
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Mac and cheese baked in the South Its baked mac & cheese is extremely creamy, cheesy, and soulful and is filled with delicious Southern tastes. You won’t ever want to eat a package of that blue box again!
Back in the day, I didn’t like mac and cheese like that I was more of a tater tots kid. As they say, though, things do change. I’ve come to appreciate that cheesy, creamy deliciousness, and now it a staple in our home throughout the years and will always be. Many thanks to my son’s Hendrix and Elijah, who would literally live for mac and cheese every day.
1st we have the sauce!
Cheese Sauce for Macaroni
First off, this cheese-filled bechamel sauce is off the chain! I add a can of evaporated milk (different from condensed milk) to my mac and cheese in addition to 1/2 cup of half and half (made from light cream and whole milk).
I’m adding one more secret to this sauce, too. Yes, CREOLE SEASONING, Yes you read that right. The addition of 1/2 to 1 teaspoon gives this Southern Baked Mac & Cheese more depth. I’m telling you, unless you like bland food, that makes all the difference.
The best cheese to use for baked mac and cheese!
When using cheese in this recipe, don’t be stingy. Every noodle in this dish was covered with three different kinds of cheese. I highly urge using a sharp cheddar to your baked mac and cheese for the maximum flavor. Just a word of caution: try to avoid using pre-shredded cheese in bags because it has additives that make it drier than freshly grated cheese.
My three favorite cheeses are jack, mozzarella, and sharp cheddar. Alternately, you might also use Gruyere, gouda, fontina, and pepper jack cheese. Its all a personal preference just remember don’t be stingy!
Mac and cheese baking time:
While baking mac and cheese, there is only one tip to keep in mind: don’t overbake it. If you do, the sauce will evaporate, giving you a dry mixture.
You can be sure to get the same stretchy, delicious baked mac and cheese by baking it for about 30 min at 375 degrees F (190 degrees C). Alternatively, you might bake it for 30 minutes at 350 F (177 C);
Even though we’ve tried a few different Mac and Cheese variations, nothing comes close to this one’s silky, creamy sauce, which coats every macaroni.
8 ounce uncooked macaroni
3 tablespoons unsalted butter
2 tablespoons flour
1 12-ounce can evaporated milk
1 cup half and half (or ½ cup cream and ½ cup milk)
½ -1 tablespoon onion powder
2 teaspoons garlic powder
½ -1 teaspoon Creole seasoning
¼ teaspoon cayenne pepper
½ cup mozzarella cheese, grated
½ cup sharp cheddar cheese, grated
½ cup jack cheese
Salt and pepper, to taste
Macaroni should be prepared as directed on the packaging. Drain.
When the butter in the skillet has melted, stir in the flour. Once the butter and flour are thoroughly combined, continue whisking. To remove the flour flavor, continue cooking for about a minute.
You don’t want any lumps to form in the mixture, so add the half and half slowly after the evaporated milk. 3-5 minutes of simmering should be plenty to slightly thicken the mixture.
Add seasonings, including cayenne pepper, onion and garlic powder, and creole seasoning.
After bringing to a simmer, simmer gently for 2 minutes.
Add the cheeses and continue stirring until everything is smooth, melted, and uniformly distributed (save some cheese for toppings later). To taste, add salt and pepper.
The cooked pasta is then added to the pot, and it is thoroughly mixed together.
Place the pasta mixture in a skillet or a 2-quart baking dish that has been lightly buttered, and cover with the leftover cheese.
Bake for 20 minutes, or until golden and bubbling, at 375 F/190 C.
