It’s safe to say that this macaroni and cheese casserole recipe is one of my favorite dishes. I top it with crispy, buttery breadcrumbs. I serve my Southern-style macaroni and cheese casserole piping hot in a casserole dish with a creamy layer of freshly shredded cheese. 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. Stovetop Butternut Mac & Cheese with pureed butternut squash and heavy whipping cream makes the most decadently creamy mac and cheese you may ever have.By now, you know I am the queen of macaroni and cheese recipes.Veggie Lover’s Stovetop Mac & Cheese makes it a full-meal deal with broccoli, cauliflower, and carrots.If you’re vegan, this Ridiculously Creamy Vegan Shells & Cheese or Super Creamy Vegan Stovetop Mac & “Cheese” will totally hit the spot.I (and many others) have doubled this recipe with success – no changes needed other than a bigger pan! More Mac & Cheese Recipes No! Whole milk will do just fine the result may be a bit thicker though. Yum.) Other readers have added mozzarella or jack for some stretchy goodness, creamy havarti, parmesan (loads of flavor!), or prefer to go with extra-sharp cheddar. Readers report using smoked cheese for tons of sultry goodness (one reader reported using smoked cheddar, smoked gouda, and smoked gruyere. You can also tweak the flavor by varying the cheeses. If you like heat, adding jalapeños is delicious (get my Jalapeño Mac & Cheese recipe here). Some readers like to add a hefty pinch of onion powder, others love a bit of nutmeg. And I love how dry mustard powder helps emphasize the cheesy flavor. This one has smoked paprika for – yep – a smoky note. I love adding seasonings to the roux to amp up my mac and cheese. So do what works best for you! What can I add to mac and cheese for flavor? That said, the convenience of pre-shredded cheese can’t be denied! And a mac and cheese with pre-shredded cheese is better than no mac and cheese at all. I definitely prefer freshly grated, as pre-shredded cheese can result in a grainier sauce. Do you use bags of shredded cheese or freshly grated? Just like making it ahead and refrigerating it, the result isn’t quite as saucy. Then I bring it out and let it thaw at room temp for an hour or so, and then into the oven. ![]() Yes, I have frozen it with success! I make it up to the point of baking, cover well, and freeze right in the pan. ![]() ![]() It will still be delicious, but that’s a downside. However! Your mac and cheese might not be quite as creamy as if it had gone straight into the oven. Yes! I will assemble it up to the point of baking and refrigerate for up to 48 hours before it’s time to bake it. Frequently Asked Questions Can I make it ahead of time?
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