Southern-Style Baked Mac & Cheese Recipe for Thanksgiving | Delicious & Creamy

[ms_twana]

Okay. Thanksgiving is in a few days and I'm looking for a good Southern-style Baked Mac & Cheese recipe. Anyone have one? I've found a couple online but I don't really care for them.

 

[straitfan]

This is a recipe from a Taste of Home Cooking School a few years ago that I just love. (Usually make it in the DCB). I add some seasoned bread crumbs to the top before baking. Traditional Mac 'n Cheese
Ingredients
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1 can (12 ounces) Nestlé® Carnation® Evaporated Milk
1 cup water
2 tablespoons butter
2 cups (8 ounces each) shredded sharp cheddar cheese, divided
1-2/3 cups (about 7 ounces) dry small elbow macaroni, cooked and drained
Directions
Combine cornstarch, salt, mustard and pepper in a medium saucepan.
Stir in evaporated milk, water and butter. Cook over medium-high
heat, stirring constantly, until mixture comes to a boil. Boil for 11
minutes. Remove from heat.
Stir in 1-1/2 cups cheese until melted. Add macaroni; mix well. Pour
into a greased 2-qt. casserole. Top with remaining cheese. Bake at
375° for 20-25 minutes or until cheese is melted and light
brown. Yield: 6 servings.

 

[Liquid Sky]

This is a recipe from a Taste of Home Cooking School a few years ago that I just love. (Usually make it in the DCB). I add some seasoned bread crumbs to the top before baking.

Traditional Mac 'n Cheese
Ingredients
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1 can (12 ounces) Nestlé® Carnation® Evaporated Milk
1 cup water
2 tablespoons butter
2 cups (8 ounces each) shredded sharp cheddar cheese, divided
1-2/3 cups (about 7 ounces) dry small elbow macaroni, cooked and drained
Directions
Combine cornstarch, salt, mustard and pepper in a medium saucepan.
Stir in evaporated milk, water and butter. Cook over medium-high
heat, stirring constantly, until mixture comes to a boil. Boil for 1
minutes. Remove from heat.
Stir in 1-1/2 cups cheese until melted. Add macaroni; mix well. Pour
into a greased 2-qt. casserole. Top with remaining cheese. Bake at
375° for 20-25 minutes or until cheese is melted and light
brown. Yield: 6 servings.

MMM thanks for this. I am going to try it!

 

[ShellBeach]

I'm not sure what you mean by southern style, but Alton Brown's is a good one.

 

[Humble Beginnings]

I made Guy Feiri one's for a potluck and it was awesome and easy it.s Food TV Big Daddy mac and Cheese!

 

[magentablue]

Paula Deen's is terrible. I hate egg in mac and cheese!I use the recipe on the back of the box of Ronzoni! I love it, and everyone asks me to bring it.

 

[ms_twana]

This is a recipe from a Taste of Home Cooking School a few years ago that I just love. (Usually make it in the DCB). I add some seasoned bread crumbs to the top before baking.

Traditional Mac 'n Cheese
Ingredients
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1 can (12 ounces) Nestlé® Carnation® Evaporated Milk
1 cup water
2 tablespoons butter
2 cups (8 ounces each) shredded sharp cheddar cheese, divided
1-2/3 cups (about 7 ounces) dry small elbow macaroni, cooked and drained
Directions
Combine cornstarch, salt, mustard and pepper in a medium saucepan.
Stir in evaporated milk, water and butter. Cook over medium-high
heat, stirring constantly, until mixture comes to a boil. Boil for 11
minutes. Remove from heat.
Stir in 1-1/2 cups cheese until melted. Add macaroni; mix well. Pour
into a greased 2-qt. casserole. Top with remaining cheese. Bake at
375° for 20-25 minutes or until cheese is melted and light
brown. Yield: 6 servings.

Thanks.

I'm not sure what you mean by southern style, but Alton Brown's is a good one.

I'm not exactly sure what I mean. LOL. I just know that Southern cooking is a little different than other regions.

 

[Jillmami]

I've done Patti Labelle's "Over the Rainbow" Macaroni & Cheese and have always received rave reviews on it.

http://www.wchstv.com/gmarecipes/rainbowmacandcheese.shtml

 

[pcsharon1]

I don't really use a recipe - just wing it and it always turns out great but a little different each time. To me it's just macaroni, cheese, evaporated milk, butter, salt and pepper. Maybe some sort of bread crumbs on top to brown. Lots of cheese, lots and lots of cheese.

 

[Intrepid_Chef]

Mom's non-recipe is very similar to this (except real milk, not evaporated) and it comes out really greasy. Wonder what we're doing wrong.

 

[BadGirl]

I've done Patti Labelle's "Over the Rainbow" Macaroni & Cheese and have always received rave reviews on it.

http://www.wchstv.com/gmarecipes/rainbowmacandcheese.shtml

This is, by far, the very best mac-n-cheese that I've ever had. Everytime that I make it, I get rave compliments on it. And I ALWAYS say that it is *MY* recipe, never giving Patti the credit she deserves. :lol:


I have all of the ingredients so that is probably what I'll be making for dinner tonight. Oh, darn the luck.

 

[ShellBeach]

Now I am craving mac n cheese, too!

 

[LeslieSGI]

We are trying this one for Thanksgiving this year; it will use up the last of my fresh tomatoes. It's from Jamie Oliver's new cookbook about American food:

KILLER MAC ‘N’ CHEEESE
Serves 8-10

• Sea salt and freshly ground black pepper
• 3 tablespoons butter
• 3 heaping tablespoons all-purpose flour
• 10 cloves garlic, peeled and thinly sliced
• 6 fresh bay leaves
• 1 quart reduced-fat (2 percent) milk
• 4 cups elbow macaroni
• 8 tomatoes
• 1 1/2 cups grated cheddar cheese
• 1 cup freshly grated Parmesan cheese
• A few springs of fresh thyme, leaves picked
• Optional: a couple of splashes of Worcestershire sauce, such as Lea & Perrins
• Optional: a grating of nutmeg
• 3 big handfuls of fresh bread crumbs
• Olive oil

Get a large saucepan of salted water on to boil. Melt the butter in a large ovenproof saucepan, or Dutch oven, over a low heat, then add the flour and turn the heat up to medium, stirring all the time, until you get a paste — this is your roux. Add all the sliced garlic — don't worry about the amount, because each slice will caramelize like toffee in the roux. Keep cooking and stirring until golden and the garlic is nice and sticky. Add the bay leaves and slowly whisk in the milk a little at a time to ensure you get a nice smooth sauce. Bring the mixture to a boil, then leave on a low heat to simmer and tick away, stirring occasionally. Preheat your oven to 425 degrees Fahrenheit.
Add the pasta to the pan of boiling salted water and cook following the package instructions. Meanwhile, roughly chop the tomatoes on a board and season them well with salt and pepper. Drain the pasta and add it immediately to the sauce. Give it a good stir and take the pan off the heat. Stir in your grated cheese, chopped tomatoes, and some of the thyme leaves. A little Worcestershire sauce added now is nice, so is a little grating or two of nutmeg. Now work on the flavor — taste it and season it until it's hitting the right spot. You want it to be slightly too wet because it will thicken up again in the oven, so add a splash of water if needed.
If you've made your sauce in a Dutch oven, leave everything in there; if not, transfer it to a deep earthenware dish. Bake it for 30 minutes in the oven, until golden, bubbling, crispy, and delicious.
While it's cooking, put your bread crumbs and remaining thyme into a frying pan with a few drizzles of olive oil over a medium heat. Stir and toss the crumbs around until crunchy and golden all over. Remove from the heat and tip into a nice bowl. Serve your macaroni and cheese in the center of the table, with your bowl of crispy bread crumbs for sprinkling over.
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[tiggerhale]

This is a recipe from a Taste of Home Cooking School a few years ago that I just love. (Usually make it in the DCB). I add some seasoned bread crumbs to the top before baking.

Traditional Mac 'n Cheese
Ingredients
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1 can (12 ounces) Nestlé® Carnation® Evaporated Milk
1 cup water
2 tablespoons butter
2 cups (8 ounces each) shredded sharp cheddar cheese, divided
1-2/3 cups (about 7 ounces) dry small elbow macaroni, cooked and drained
Directions
Combine cornstarch, salt, mustard and pepper in a medium saucepan.
Stir in evaporated milk, water and butter. Cook over medium-high
heat, stirring constantly, until mixture comes to a boil. Boil for 11
minutes. Remove from heat.
Stir in 1-1/2 cups cheese until melted. Add macaroni; mix well. Pour
into a greased 2-qt. casserole. Top with remaining cheese. Bake at
375° for 20-25 minutes or until cheese is melted and light
brown. Yield: 6 servings.

So, do you just use the DCB for the baking part? Was also wondering if anyone's done this in the microwave either...inquiring minds want to know - haha!