Best Cheese For Southern Mac And Cheese
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Directions For Southern Mac And Cheese
The classic Southern macaroni and cheese, however, uses the custard method.The custard forms as the macaroni cooks, so no sauce is made ahead of time. This is the version of macaroni and cheese. This southern baked macaroni and cheese uses three kinds of cheese, baked in the oven for the perfect crust. This is decadent, delicious comfort food at its best--the perfect dish. Learn how to make baked mac and cheese, southern-style with this easy recipe and video.
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~Ninny Threadgoode. This big batch, super creamy macaroni and cheese, made with cheddar, monterey jack, and velveeta, is insanely decadent, buttery, gooey, and over the top cheesy, perfect for those special occasions.
Southern Style Big Batch Super Creamy Macaroni and CheeseThis is not a mac and cheese you want to serve once a week but more say for company, pot lucks, special occasions, birthdays, events, or holidays. And even though it's not quite the holidays, I so wanted to make it to share with you, so you could add it to your holiday menu. Oh the sacrifice! This recipe makes a huge, 8 quart casserole dish perfect for the holidays, but also can be easily halved, which will still feed plenty of folks, or you can make the full recipe in two 4-quart casserole dishes too. As with all macaroni and cheese, serve this hot, right out of the oven if you possibly can. To reheat a full casserole, stir in a little extra milk before heating, otherwise, individual servings warm very nicely in the microwave, so when you go for that second serving, warm it in the microwave and you'll be happy happy.
The one thing I want to emphasis is that you must follow this recipe exactly and make no substitutes, at least the first time you make it. After that, you'll have a baseline to make your own changes. • Use only the original version of Velveeta brand processed cheese - no generics, no lower fat varieties.
Best Cheeses For Mac And Cheese Recipe
• Use whole milk. • Use real, pure butter - not margarine, not a butter substitute - and I highly recommend Land O'Lakes brand especially. • Use only block cheese that you shred yourself, since pre-shredded cheese has fillers and stablizers in it that likely will affect the outcome of the recipe, and use sharp cheddar, not mild.
If you make substitutes or changes, your results will not be the same, and yes, that means you have to use a processed cheese like Velveeta, if you want the super creamy result you see here. Block American cheese purchased from the deli would also work, although I prefer Velveeta. Don't try to make this with all cheddar or you will have a clotted mess. I know it seems overly decadent with all that butter and cheese, so yes, there is a reason this is called no calorie left behind, special occasion macaroni and cheese y'all, but remember, it is a big batch recipe, meant to feed a crowd so have plenty of folks to share it with and you'll have plenty to share. Here's how to make it. Butter or spray a large pot or casserole pan with non-stick cooking spray; set aside. For the full recipe you'll need a large Dutch oven or pan that will hold 8 quarts; for a half recipe use a 4-quart dish, or you can make two 4-quart dish with the full recipe.
