MAC AND CHEESE BAKED SOUTHERN RECIPES

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SOUTHERN MAC AND CHEESE RECIPE | KARDEA BROWN | FOOD N…



Southern Mac and Cheese Recipe | Kardea Brown | Food N… image

Kardea Brown’s grandma has been making this macaroni and cheese for more than 50 years — and before that, her great-grandmother made it. It’s a staple at family gatherings, especially during the holidays. Kardea put her own twist on the recipe by adding cream cheese and sour cream. “It creates a creamier texture and slightly tangy flavor,” she says.

Provided by Kardea Brown

Categories     main-dish

Total Time 1 hours 0 minutes

Cook Time 25 minutes

Yield 8 to 10 servings

Number Of Ingredients 13

4 tablespoons unsalted butter, plus more for the baking dish
Kosher salt
1 pound elbow macaroni
1/4 cup all-purpose flour
2 cups whole milk
1/2 cup heavy cream, plus more if needed
4 ounces cream cheese
1 pound sharp cheddar cheese, shredded
1 teaspoon granulated garlic
Freshly ground pepper
2 large eggs
1/2 cup sour cream
8 ounces extra-sharp cheddar cheese, cut into 1/2-inch cubes (about 1 1/2 cups)

Steps:

  • Preheat the oven to 350˚ F. Butter a 9-by-13-inch or other 3-quart baking dish.
  • Bring a large pot of salted water to a boil. Add the macaroni and cook, stirring occasionally, until al dente, about 7 minutes. Drain, then rinse with cold water. 
  • Using the same pot the macaroni was cooked in, melt the butter over medium heat. Add the flour and whisk until smooth. While whisking constantly, slowly add the milk and then the heavy cream. Bring to a simmer, then add the cream cheese and all but 1/2 cup shredded cheddar and stir until melted. Stir in the granulated garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove the cheese sauce from the heat and stir in the macaroni. Season with salt and pepper.
  • Whisk together the eggs and sour cream in a small bowl and then fold into the mac and cheese. Spread in the baking dish, then fold in the cubed cheddar and top with the remaining 1/2 cup shredded cheddar. Bake until the mac and cheese just begins to brown on top, 20 to 30 minutes. Loosely cover with foil and bake 10 to 15 more minutes. 

SOUTHERN MAC AND CHEESE RECIPE | KARDEA BROWN | FOOD N…



Southern Mac and Cheese Recipe | Kardea Brown | Food N… image

Kardea Brown’s grandma has been making this macaroni and cheese for more than 50 years — and before that, her great-grandmother made it. It’s a staple at family gatherings, especially during the holidays. Kardea put her own twist on the recipe by adding cream cheese and sour cream. “It creates a creamier texture and slightly tangy flavor,” she says.

Provided by Kardea Brown

Categories     main-dish

Total Time 1 hours 0 minutes

Cook Time 25 minutes

Yield 8 to 10 servings

Number Of Ingredients 13

4 tablespoons unsalted butter, plus more for the baking dish
Kosher salt
1 pound elbow macaroni
1/4 cup all-purpose flour
2 cups whole milk
1/2 cup heavy cream, plus more if needed
4 ounces cream cheese
1 pound sharp cheddar cheese, shredded
1 teaspoon granulated garlic
Freshly ground pepper
2 large eggs
1/2 cup sour cream
8 ounces extra-sharp cheddar cheese, cut into 1/2-inch cubes (about 1 1/2 cups)

Steps:

  • Preheat the oven to 350˚ F. Butter a 9-by-13-inch or other 3-quart baking dish.
  • Bring a large pot of salted water to a boil. Add the macaroni and cook, stirring occasionally, until al dente, about 7 minutes. Drain, then rinse with cold water. 
  • Using the same pot the macaroni was cooked in, melt the butter over medium heat. Add the flour and whisk until smooth. While whisking constantly, slowly add the milk and then the heavy cream. Bring to a simmer, then add the cream cheese and all but 1/2 cup shredded cheddar and stir until melted. Stir in the granulated garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove the cheese sauce from the heat and stir in the macaroni. Season with salt and pepper.
  • Whisk together the eggs and sour cream in a small bowl and then fold into the mac and cheese. Spread in the baking dish, then fold in the cubed cheddar and top with the remaining 1/2 cup shredded cheddar. Bake until the mac and cheese just begins to brown on top, 20 to 30 minutes. Loosely cover with foil and bake 10 to 15 more minutes. 

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