Two kinds of cheese, eggs, milk, and seasonings, are used to make the baked macaroni dish known as “Southern mac and cheese.” It’s pretty simple to cook and is simple to double or treble to feed a bigger group.
- 8 ounce uncooked macaroni
- 3 tablespoons unsalted butter
- 2 tablespoons flour
- 1 12-ounce can evaporated milk
- 1 cup half and half (or ½ cup cream and ½ cup milk)
- ½ -1 tablespoon onion powder
- 2 teaspoons garlic powder
- ½ -1 teaspoon Creole seasoning
- ¼ teaspoon cayenne pepper
- ½ cup mozzarella cheese, grated
- ½ cup sharp cheddar cheese, grated
- ½ cup jack cheese
- Salt and pepper, to taste
- Macaroni should be prepared as directed on the packaging. Drain.
- When the butter in the skillet has melted, stir in the flour. Once the butter and flour are thoroughly combined, continue whisking. To remove the flour flavor, continue cooking for about a minute.
- You don’t want any lumps to form in the mixture, so add half and half slowly after the evaporated milk. 3-5 minutes of simmering should be sufficient to thicken the mixture slightly.
- Add seasonings, including cayenne pepper, onion and garlic powder, and creole seasoning.
- After bringing it to a simmer, simmer gently for 2 minutes.
- Add the cheese and continue stirring until everything is smooth, melted, and uniformly distributed (save some cheese for toppings later). To taste, add salt and pepper.
- The cooked pasta is then added to the pot and it is thoroughly mixed together.
- Place the pasta mixture in a skillet or a 2-quart baking dish that has been lightly buttered, and top with the remaining cheese.
- Bake for 20 minutes, or until golden and bubbling, at 375 F/190 C.
- Category: Side dish
- Method: Baked
- Cuisine: Southern
- Serving Size: 1cup
- Calories: 492kcal
- Sugar: 1g
- Sodium: 268mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 72mg
Keywords: mac cheese