Bushra Griffith
Southern-style macaroni and cheese is a soul food classic, often served at holidays, cookouts, and Sunday suppers. It's a simple, comforting dish that's creamy, rich, and cheesy, with irresistibly crispy browned cheese edges. While there are many variations, the key ingredients are butter, flour, milk, and cheese. The type of cheese is important: aged hard cheeses like gouda and gruyere don't melt easily, so softer, less aged cheeses like gouda, mild cheddar, or extra-sharp cheddar are better choices. The pasta should be a short, sturdy shape like elbow macaroni, cavatappi, penne, or farfalle. For extra creaminess, add cream cheese, sour cream, or heavy cream. To make it crispy, top with panko breadcrumbs.
| Characteristics | Values |
|---|---|
| Type of dish | Soul food, comfort food |
| Main ingredients | Pasta, butter, milk, cheese |
| Pasta type | Elbow macaroni, cavatappi, penne, farfalle, shells |
| Cheese type | Cheddar, Colby-Jack, mild cheddar, Monterey Jack, mozzarella, smoked gouda, smoked gruyere, pepper jack, gouda, fontina |
| Additional ingredients | Eggs, sour cream, heavy cream, flour, onion powder, garlic powder, Creole seasoning, cayenne pepper, Worcestershire sauce, bacon bits |
| Toppings | Buttered panko, shredded mild cheddar, cooked bacon bits |
| Texture | Creamy, gooey, crispy |
| Taste | Rich, cheesy, tangy |
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What You'll Learn
Choosing the right pasta
Short and sturdy pasta varieties are ideal for southern macaroni and cheese. This includes options like cavatappi, penne, or farfalle, which can easily be substituted for elbow macaroni. These shapes provide ample space for the cheese sauce to cling to, ensuring every bite is packed with flavour.
It is recommended to avoid long, thin pasta varieties such as spaghetti, fettuccini, and linguini. These shapes are better suited for other types of dishes as they do not provide the same surface area for capturing the cheese sauce. Their smooth and slender shapes can make it challenging for the sauce to adhere properly, resulting in a less indulgent macaroni and cheese experience.
Additionally, when cooking the pasta, it is advisable to aim for al dente, which means slightly undercooking it. This is especially important if you plan to bake the macaroni and cheese further, as it will prevent the pasta from becoming overcooked and mushy. Undercooking it slightly helps to maintain a pleasant texture in the final dish.
Remember, the key to success in southern macaroni and cheese is creating a harmonious marriage between the pasta and the cheese sauce. By choosing the right pasta shape and cooking it to the perfect consistency, you'll be well on your way to a delicious, soul-satisfying meal.
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Making the roux
To make a good Southern macaroni and cheese, you'll need to start by making a roux. This is a thickening agent for the cheese sauce that goes over the pasta. To make the roux, place a skillet on the stove and add some butter. Turn on the heat and melt the butter. Once melted, add some flour and whisk to combine. Keep whisking until the flour is thoroughly mixed with the butter. Continue to cook the mixture for about a minute to get rid of the floury taste.
At this point, you can start to build the sauce by slowly adding milk to the roux. You can use evaporated milk, or half-and-half milk, but be sure to add it gradually so that the mixture doesn't become lumpy. Keep stirring as you add the milk, and then simmer the mixture for 3-5 minutes until it thickens.
You can then season the sauce with onion and garlic powder, Creole seasoning, and cayenne pepper. Bring the sauce back to a simmer and let it cook gently for about 2 minutes. You can then add grated cheese and continue stirring until everything melts together. Season with salt and pepper to taste.
A good roux will help to create a creamy and bound-together macaroni and cheese. It is an essential step in making Southern macaroni and cheese, providing the base for a rich and indulgent cheese sauce.
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Preparing the sauce
Step 1: Creating a Roux
Start by adding butter to a skillet and melting it over medium heat. Once melted, gradually whisk in an equal amount of flour. It is important to continuously whisk the mixture to ensure the flour is thoroughly combined with the butter. Cook this mixture, also known as a roux, for about a minute to get rid of the raw flour taste. The roux is essential as it serves as a thickening agent for the sauce.
Step 2: Adding Milk
While stirring, slowly pour in evaporated milk or a combination of evaporated milk and half-and-half. Be cautious not to add too much liquid at once, as you want to avoid lumps in your sauce. Continue stirring and simmering gently for around 3-5 minutes until the sauce thickens to your desired consistency.
Step 3: Seasoning
Now it's time to add your preferred seasonings to build flavour in the sauce. You can use onion and garlic powder, Creole seasoning, cayenne pepper, or even a pinch of red pepper flakes for a subtle kick. Bring the sauce to a gentle simmer for about 2 minutes to allow the seasonings to infuse their flavours.
Step 4: Adding Cheese
Gradually add your choice of grated cheese to the sauce. It is important to stir continuously as you add the cheese to ensure it melts evenly and creates a creamy texture. Reserve a small amount of cheese to sprinkle on top of the macaroni before baking. You can use a variety of cheeses like sharp cheddar, mozzarella, jack cheese, Colby-Jack, or even cream cheese for extra creaminess.
Step 5: Final Adjustments
Taste your sauce and adjust seasoning with salt and pepper as needed. If you prefer a tangier sauce, you can add a splash of Worcestershire sauce, which is a Southern staple. Additionally, if you want a crunchy topping, you can sprinkle panko breadcrumbs on top of the macaroni before baking.
Remember, the key to a delicious southern macaroni and cheese sauce is patience and constant stirring to achieve the perfect creamy consistency.
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Selecting the cheese
When it comes to cheese types, the options are plentiful. A combination of Velveeta, Colby-Jack, and sharp cheddar cheeses is a popular choice for southern macaroni and cheese. Some recipes also include mild cheddar as a topping. You can also experiment with different cheeses like mozzarella, Monterey Jack, pepper jack, smoked cheddar, Gouda, Fontina, and Gruyere. However, it is best to avoid aged hard cheeses like aged gouda or aged gruyere as they tend to separate and not melt easily when baked.
For an extra creamy texture, consider adding cream cheese to your recipe. It will give your macaroni and cheese a rich and indulgent feel. Additionally, an extra sharp cheddar cheese like Cracker Barrel's Extra-Sharp Cheddar Cheese can be a game-changer. Its sharp flavor will add a distinctive tang to your dish.
If you're feeling adventurous, you can even take it up a notch by adding some spicy cheeses like pepper jack or mixing in some Creole seasoning. This will give your macaroni and cheese a Southern kick that will tantalize your taste buds.
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Baking and serving
Southern mac and cheese is a soul food and a beloved comfort food. It's often served as a side dish, but it's hearty enough to be a main dish. It's a perfect dish for holidays, cookouts, Sunday suppers, and weeknight dinners.
Once you've prepared your macaroni and cheese mixture, pour it into a casserole dish. Top it with the remaining cheese and, optionally, panko tossed with melted butter for a crispy topping. Bake at 350°F for 30 to 45 minutes, or until bubbly and lightly browned on top. If you prefer a crunchier crust, you can broil the mac and cheese for a few minutes after baking.
Let the mac and cheese rest for about 10 minutes before serving. It can be served alongside collard greens and fried chicken for a classic Southern meal.
If you have leftovers, you can reheat them on the stovetop with a little cream or butter to restore their creamy texture.
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Frequently asked questions
You will need macaroni, butter, flour, milk, cheese, and seasoning. For the cheese, you can use cheddar, mozzarella, jack cheese, pepper jack, smoked cheddar, gouda, fontina, or gruyere.
First, cook the macaroni according to the package instructions. Next, make a roux by melting butter in a skillet and whisking in flour. Then, add milk to make a sauce. Add seasoning and grated cheese, and stir until everything melts. Finally, mix the cheese sauce with the pasta and bake in the oven.
Bake the macaroni and cheese for 30 to 45 minutes, or until bubbly and lightly browned on top. For a crunchy crust, broil the dish for a few minutes after baking.
Yes, you can make macaroni and cheese on the stovetop by skipping the baking step and eating it right after the cheese melts. You may need to cook the pasta longer to ensure it is tender.
