Stir until melted and you see the cheese pull looking stringy.Īdd in your milk, egg, sour cream mixture and mix well. Add in 1 cup of the sharp cheddar and 1 cup of the Colby Monterey Jack cheese. When the macaroni is done, drain and put back in the pot. I had a ninja to help with the big blocks of cheese and then I used my adjustable coarse grater for my gouda cheese. Whisk milk, eggs, sour cream and seasonings together. Let's dig in.Ĭook macaroni according to package until al dente about 7-9 minutes. So, today, you get my classic recipe that has been tweaked until it became perfect. This particular recipe I have written down on an index card and it has all kinds of stuff on it from cheese to milk, to sour cream…yeah, it's been through a lot but it's my original with scribbles all over it. If you really want to experiment, get some pasta shells. □ Let's just stick with elbow macaroni noodles. Okay, looka' here, what we're not going to do is start using all kinds of different noodles for this classic. Baked is my ultimate favorite but making it on the stove or in the crockpot is also a great way to enjoy some good old mac n' cheese. As this blog grows, I will be sharing a lot of different ways to make macaroni and cheese. It could be considered eight but I typically always buy the Colby mixed with Monterey jack. A little hint, these make up my seven cheese baked mac n' cheese. I just wanted to try it out and it blew me away with the depth of flavor it offered. My biggest surprise was the parmesan cheese. These are some of the cheeses I have used in the past. It gives elasticity and has a sweet taste with mild flavor Parmesan – gives a salty boost with hints of nutty notes.Colby/Monterey Jack – creates a buttery & gooey texture.Smoked gouda – gives a creamy texture and has an intense flavor that is delicious.Mozzarella cheese – it's mild, milky, and will give you that ultimate pull.Sharp is stronger in flavor and my preferred choice. Cheddar cheese – staple for mac n' cheese.Here are a few favorites to add into the goodness of baked macaroni and cheese. But, there are some I buy every single month because I'm going to use it in some way. Every cheese offers it's only individual taste and I'm going to be honest, some cheese will never make its way into my house ever again (that discussion is for another day). Seasonings (don't make bland mac n' cheese)Ĭheese does make a huge difference.WHAT YOU NEED TO MAKE BAKED MACARONI AND CHEESE…SOUL FOOD STYLE!įor a full list of ingredients and instructions, please scroll down to the recipe at the bottom of the page. It's the versatility for me! But, let's get into this. ![]() ![]() This can be made so many different ways and use so many different cheeses. This is the only way I can remember ever eating macaroni and cheese and loving it. There is something about making and eating baked macaroni and cheese. This Soul Food style baked macaroni and cheese is made with a homemade cream sauce and layered with lots of cheese to make it extra creamy. It's definitely not calorie/fat friendly, but if you're making it for a family get-together, no body will ask for the nutrition facts before tasting it! They'll only be asking for the recipe, trust me!! My version was also great warmed up the next day.Jump to Recipe Jump to Video Print Recipe The end product was anything but dry! I also added some regular salt along with the season salt. I used about 2 cups of heavy cream and 1 cup of milk. These cheeses worked so well together and tasted heavenly. ![]() And I did NOT by any means, use half a cup of each cheese!! I used more like 2 cups each, LOL! I only used half a brick of the cream cheese. Here are the cheeses I did use: Cracker Barrel sharp cheddar, Muenster, Gouda, Monterey jack, and cream cheese. I've had enough velvetta mac and cheese and this recipe was too good to mess it up with that. I omitted the mild cheddar and vevetta cheese. I did change a few things up though- I boiled my pasta in salted water. First let me just start off by saying I am the EXPERT when it comes to mac n cheese! I've had it all and I know a great recipe when I see one! I made this last night.
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