Soul Food Macaroni And Cheese Recipes

SOUTHERN-STYLE SOUL FOOD BAKED MACARONI AND CHEESE

Steps:

• Preheat oven to 375 degrees.
• Cook the pasta in accordance with the instructions on the package.
• Drain the macaroni and rinse with cold water. This is important. You want the pasta to cool so that it does not continue to cook. The pasta will cook again while baking in the oven. Over-cooked pasta results in a terrible texture.
• Heat a sauce pan on medium heat. Add the butter and allow it to melt.
• Once melted, add the flour and whisk.
• This will create a roux. Continue to whisk until the four is fully combined.
• Add the milk and heavy whipping cream and stir.
• Add half of the shredded cheese and stir until the cheese is melted.
• Add the seasonings and taste repeatedly. This step is important because you don't want bland mac and cheese.
• Return the pasta to the large pot. Drizzle the liquid mixture over the pasta and stir until fully combined.
• Spray a 9 x 13 inch baking pan with cooking spray.
• Begin to layer in the pasta. Start with the pasta, then add a layer of all of the shredded cheese and muenster chunks.
• Add another layer of pasta, and then another layer of cheese.
• Ensure there is adequate liquid throughout these steps (additional milk works well). This can be tricky. You do not want the dish to appear like soup, but you do not want it to be dry.
• This step is important because without adequate liquid the dish will dry out while baking.
• Bake for 25-45 minutes until the cheese has melted and is bubbly. I like for the crust on top to turn a deep golden brown, which takes more time. Use your judgment based on what works for you.
• Cool before serving.

MACARONI AND CHEESE

Steps:

• Preheat the oven to 375°F Cook the mac in salted boiling water. Drain macaroni well and return to the ppot.
• Add butter and stir to melt. Add all the remaining ingredients except bread crumbs and muenster cheese. Mixwell. Then transfer to the mixture to an 11 inch oval baking dish in layers. Add a couple of spoons, then place four slices of muenster cheese, then a couple of more spoons, then four more slices of muenster, then add the rest. I shred a little more cheddar on top and then sprinkle top lightly with bread crumbs.
• Bake until top crust is golden brown, about 25 minutes - the recipe doesn't call for it to be covered, but I cover mine for 20 minutes, then uncover for the last 5 minutes.

SOUL FOOD MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 F. Lightly butter a deep 2 1/2 quart casserole. Bring a large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot. In a small saucepan, melt 8 tablespoons of the butter. Stir into the macaroni. In a large bowl, mix all the shredded cheeses. To the macaroni, add the half-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with the salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining 1 tablespoon of butter Bake until it's bubbling around the edges, 35 minutes. Serve hot