Amazing Southern Mac And Cheese: 4 Cups Cheese

Alright y’all, let’s talk about the king of comfort food: Southern Mac And Cheese! This isn’t just any mac and cheese; it’s the kind that makes you feel like you’re getting a warm hug from your grandma. We’re talking super creamy, ridiculously cheesy, and baked to golden-brown perfection. It’s the dish that shows up at every family reunion, holiday potluck, and Sunday dinner, and for good reason!

I remember my mama making this for us every Sunday. The whole house would smell like melted cheese and butter, and we’d practically race to the table. It’s just one of those recipes that feels like home, you know? It’s simple enough for a weeknight but special enough to impress everyone. Trust me, once you try this classic Southern Mac And Cheese, you’ll never go back!

Gathering Your Southern Mac And Cheese Ingredients

Alright, let’s get down to business! To make the most amazing Southern Mac And Cheese, you gotta have the right players on your team. Don’t worry, it’s all pretty straightforward stuff you can probably find in your pantry right now. We want that perfect creamy, cheesy goodness, and these ingredients are key to unlocking that magic. Make sure you’ve got everything ready to go before you start – it makes the whole process so much smoother!

Pantry Staples for Southern Mac And Cheese

First up, we need about a pound of elbow macaroni. Make sure you cook it just right, al dente, so it doesn’t get mushy in the oven. Then, for our glorious cheese sauce base, grab a half cup of unsalted butter – using unsalted lets you control the saltiness. We’ll whisk in a half cup of all-purpose flour to make a nice, thick roux. For that luscious creaminess, we’ll need three cups of whole milk and a cup of heavy cream. Whole milk gives it richness without being *too* heavy, and the cream just takes it over the top!

The Stars of Your Southern Macaroni and Cheese

Now for the main event: the cheese! You’ll want about four cups of sharp cheddar cheese, and trust me, shredding it yourself from a block makes a world of difference – it melts so much better than the pre-shredded stuff. We’re also adding a cup of Monterey Jack for extra meltiness and a subtle flavor boost. Don’t forget your seasonings: a teaspoon of salt, half a teaspoon of black pepper, and a pinch of paprika for a little color and warmth. And if you’re feeling extra Southern, a quarter cup of drained pimentos adds a lovely little pop!

Crafting Your Creamy Southern Macaroni and Cheese

Alright, let’s get this party started! This is where the magic really happens. We’re going to take all those gorgeous ingredients and turn them into the most comforting, cheesy dish you’ve ever had. Don’t be intimidated by the steps; it’s really just about a little patience and a lot of love.

Preparing the Macaroni Base

First things first, get that macaroni cooking! We want it *al dente*, which just means it still has a little bite to it. Follow the package directions, but keep an eye on it – you don’t want mushy noodles. Once it’s ready, drain it really well and set it aside. A little bit of pasta water clinging to it is actually good, it helps the sauce stick!

Creating the Rich Cheese Sauce

Now for the heart of our mac and cheese: the sauce! Grab a big saucepan or a Dutch oven and melt that half cup of butter over medium heat. Once it’s all melty, whisk in the flour. Let it cook for just about a minute, stirring constantly. This is our roux, and it’ll thicken our sauce beautifully. Next, slowly whisk in the milk, then the heavy cream. Keep whisking until it’s all smooth. Let this simmer and thicken up for about 5 to 7 minutes. You’ll see it start to coat the back of a spoon. Now, take it off the heat – this is important so the cheese doesn’t get grainy. Stir in 3 cups of that cheddar and all the Monterey Jack. Keep stirring until it’s wonderfully smooth and melty. Finally, whisk in your salt, pepper, and paprika. If you’re adding those pimentos, stir ’em in now too!

Assembling and Baking Your Southern Mac And Cheese

Okay, time to bring it all together! Pour that gloriously cheesy sauce over your drained macaroni and give it a good stir. Make sure every single noodle is coated in that creamy goodness. Then, gently pour it all into your greased 9×13 inch baking dish. Spread it out evenly. Now, sprinkle that last cup of cheddar cheese all over the top. If you’re going for that extra crunch, toss your breadcrumbs with that melted butter and sprinkle them over the cheese. Pop it into your preheated oven at 375°F (190°C). You’ll want to bake it for about 20 to 25 minutes. Keep an eye on it – you’re looking for that bubbly, golden-brown top. It’s going to smell absolutely heavenly! Once it’s done, resist the urge to dive in right away. Let it rest for about 5 to 10 minutes. This lets the sauce set up just a little bit, making it even creamier when you serve it.

Tips for the Best Southern Baked Mac and Cheese

Ingredient Choices for Flavor

Seriously, don’t skimp on the cheese! Shredding your own sharp cheddar and Monterey Jack from blocks makes a world of difference. It melts way smoother and tastes way better than the pre-shredded stuff. If you can find a good quality cheese, go for it! It’s the heart and soul of this dish.

Achieving Perfect Texture

Cooking your macaroni *al dente* is super crucial. It’ll finish cooking in the oven, so you don’t want it too soft to start. And for that silky sauce, make sure your milk and cream are room temp before you add them to the roux. It helps everything blend together without getting lumpy!

Serving Your Classic Southern Mac and Cheese

This amazing Southern Mac And Cheese is the star of any meal, but it plays real nice with other Southern favorites! Think of it alongside some smoky barbecue ribs, fried chicken, or a big slice of honey-baked ham. It’s also fantastic with some collard greens or a fresh tomato salad. Honestly, though, it’s so good you could just eat it on its own with a fork!

Storing and Reheating Your Southern Mac And Cheese

Got leftovers? Lucky you! Let your Southern Mac And Cheese cool down a bit, then pop it into an airtight container. It’ll keep great in the fridge for about 3-4 days. When you’re ready to reheat, I love to do it low and slow in the oven at around 325°F (160°C) until it’s warmed through. If you’re in a hurry, you can microwave it, but add a tiny splash of milk or cream to help keep it creamy!

Frequently Asked Questions About Southern Mac And Cheese

Got questions about making the best Southern Mac And Cheese? I get it! This recipe is a classic for a reason, but sometimes you just need a little extra guidance. Don’t worry, I’ve got you covered with answers to some of the most common things folks ask. We’ll make sure your homemade Southern Mac And Cheese turns out perfect every time!

Can I Make Southern Mac And Cheese Ahead of Time?

You sure can! If you want to get a head start, assemble the mac and cheese (before baking!) and then cover it tightly and refrigerate it for up to a day. When you’re ready to bake, just pop it in the oven, but you might need to add a few extra minutes to the baking time.

What Cheeses Work Best in Southern Macaroni and Cheese?

Sharp cheddar is the undisputed champion for that classic Southern flavor, but don’t be afraid to mix it up! Monterey Jack is fantastic for extra creaminess. Gruyere adds a lovely nutty depth, and Colby or even a good mild cheddar are great too. Just make sure whatever you choose, you shred it yourself for the smoothest, meltiest sauce!

Nutritional Estimate for Southern Style Mac And Cheese

Okay, so this dish is pure comfort, and with comfort comes calories! This is just an estimate, of course, since everyone’s ingredients can vary a bit. A serving of this Southern Style Mac And Cheese is roughly 550-650 calories. You’re looking at about 30-40g of fat (with a good chunk being saturated, thanks to all that cheese and butter!), around 45-55g of carbs, and a solid 20-25g of protein. Enjoy it guilt-free – it’s worth every bite!

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