![]() 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. Serve as delicious toppings for both sliders and macaroni cheese.By now, you know I am the queen of macaroni and cheese recipes. ![]() Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally. Remove from the pan and cut into bite-size pieces. ![]() Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.įry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Pour in the drained, cooked macaroni and stir to combine. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Pour the egg into the sauce, whisking constantly. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Pour in the milk, add the mustard and whisk until smooth. Cook for a couple of minutes, whisking constantly. In a large pot, melt the butter and sprinkle in the flour. Cook the macaroni until still slightly firm. ![]()
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