![]() This recipe certainly fits the bill! It has a binder-the creamy homemade cheese sauce-and layered or mixed-together ingredients. Is every baked mac and cheese a casserole? What IS a casserole? Well, it doesn’t get much more Southern than a creamy casserole. And that’s exactly what this macaroni and cheese casserole recipe is! Why Does Macaroni and Cheese Count as a Casserole? But what can we all agree on? Black folks’ Southern macaroni and cheese should be creamy, cheesy, gooey, and homemade with love. The debate of eggs or no eggs will never end. Some use evaporated milk, half and half, whole milk, or cream. The hallmark differences between Southern macaroni and cheese and “regular” comes down to ingredients: heavy seasoning, the texture and creaminess of the dish, and the cooking method. The dish’s popularity spread throughout the Black community, instantly making it a staple dish in enslaved Southern households. The earliest American version of macaroni and cheese goes back to the 1800s, when Thomas Jefferson’s enslaved chef, James Hemings, produced the first baked version called Macaroni Pie. ![]() But what makes Southern mac and cheese different? It’s all about the history, baby. It’s not just any old side dish you toss together. *Drops mic, walks away* I am not playing, y’all! What Makes Southern Macaroni and Cheese Different?Īs a Black woman who grew up in a heavily Southern-influenced household, I take my Southern-style macaroni and cheese very seriously. This Southern macaroni and cheese casserole is the creamiest, cheesiest, EASIEST macaroni and cheese recipe. However, I’m about to blow your minds this homemade Southern baked macaroni and cheese casserole recipe! My Soul Food mac and cheese has been a holiday favorite since I dropped it. Y’all LOVE my Southern baked mac and cheese recipes (yes, I have several!), while others swear by my slow cooker macaroni and cheese recipe. I’ve shared so many, and I always get asked which macaroni and cheese recipe I like best. Baking it off tomorrow morning for a big ol' graduation party.By now, you know I am the queen of macaroni and cheese recipes. It LOOKS good, anyway, in the enormous pan. And I think I did rescue it, rather than having to waste 4 pounds of cheese (and an extra trip to Costco)!. And the resulting sauce was still a little bit grainy - but the cheese did melt back into the liquid. But, rather than throw it all out and start over, I poured off most of the liquid into another large pan, added the roux to THAT, thickened it over LOW heat, and then added the clumpy cheese solids back into the hot thick milk sauce (aka bechamel) about one tablespoon at a time, whisking until melted each time, over LOW heat. ![]() I used The Google and found out a slew of Food Science reasons why this works better.)ģ) have the cheese at room temperature (or at any rate not right out of the fridge).įirst time through (before learning and incorporating these tips), my cheese "seized" (made the awful gluey clumps that other people screamed about). (This milk/roux mixture will make a bechamel sauce, to which you can THEN add cheese. Hello! Here are some helpful hints, learned from hard experience, to make the "Cheese Seize" danger less imminent, and the recipe a bit more foolproof:ġ) add the roux to the hot milk and stir to thicken that a bit BEFORE adding the cheese. Easy recipe that you canât mess up and serves a lot. The prepackaged stuff has starch on it and it wonât melt like it should for the cheese sauce. Another excellent tip is, donât use shredded cheese that is ready for purchase. Like I said I hate to cook and usually not good at it and this turned out awesome. I poured the cheese sauce over the pasta in the stock pot and mixed it all together and then put some in the crock pot to keep warm and the two 1/2 chaffing pans. Because I was getting short on time, I never baked any of it. It turned out AMAZING!! My neighbors all raved about it. I didnât have white pepper so I used everyday regular pepper. I used 2 lbs of Sharp Cheddar 1.5 lbs of Monterey Jack and 1.5 lbs Colby Jack. I read all the reviews and took up someoneâs suggestion about using an extra pound of cheese. It makes a ton of mac and cheese that will be more than enough for days. However, I love homemade macaroni and cheese and I wanted to make some for our neighborhood block party. Let me first put this out here, I hate cooking and do not enjoy it by any means.
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