Southern Macaroni Crispy Cheese Recipes

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SOUTHERN MACARONI AND CHEESE



Southern Macaroni and Cheese image

There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It's adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can't find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place.

Provided by Kiera Wright-Ruiz

Categories     dinner, weeknight, casseroles, noodles, pastas, main course, side dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 7

Kosher salt and black pepper
1 pound elbow macaroni
2 cups whole milk
2 large eggs
4 cups shredded extra-sharp Cheddar (about 16 ounces)
1/2 cup unsalted butter (1 stick), melted
2 cups shredded Colby Jack (about 8 ounces)

Steps:

  • Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
  • In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
  • Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.
  • Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
  • Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

CRISPY BAKED MACARONI AND CHEESE



Crispy Baked Macaroni and Cheese image

Provided by Food Network Kitchen

Time 50m

Yield 6 servings

Number Of Ingredients 12

6 tablespoons unsalted butter, plus more for the dish
Kosher salt
8 ounces mini penne pasta
1/4 cup all-purpose flour
2 cups whole milk
1 bay leaf
Pinch of cayenne pepper
1 1/2 cups grated monterey jack cheese (about 4 ounces)
1 1/2 cups grated gruyere cheese (about 4 ounces)
1 cup grated sharp cheddar cheese (about 3 ounces)
1/2 cup panko breadcrumbs
2 tablespoons grated parmesan cheese

Steps:

  • Preheat the oven to 400 degrees F. Butter a shallow 2-quart baking dish; set aside. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
  • Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking, until smooth and lightly browned, about 2 minutes. Gradually whisk in the milk until smooth. Add the bay leaf, cayenne and 1 teaspoon salt. Cook, whisking occasionally, until the sauce comes to a simmer and thickens slightly, 7 to 8 minutes.
  • Remove the bay leaf from the sauce and whisk in the monterey jack, gruyere and cheddar one cheese at a time, allowing each cheese to melt before adding more. Add the pasta and stir until coated, adding the reserved cooking water as needed to loosen (the sauce will thicken as it bakes).
  • Transfer the pasta mixture to the prepared baking dish. Melt the remaining 2 tablespoons butter in the microwave. Add the panko, parmesan and a pinch of salt; stir to combine. Scatter over the pasta and bake until the crumbs are browned and crisp, 15 to 20 minutes.

SOUTHERN BAKED MACARONI AND CHEESE RECIPE



Southern Baked Macaroni and Cheese Recipe image

This southern baked macaronis and cheese is full of soul and flavor. Smoked cheddar is the secret to this truly addictive, baked macaroni and cheese recipe.

Provided by Divas Can Cook

Categories     macaroni and cheese     Main     Main Course     Side Dish

Time 45m

Number Of Ingredients 10

3 cups elbow macaroni (uncooked)
1 ½ cups milk
1/2 cup heavy whipping cream
1 cup Colby & Monterey Jack (shredded (cheese blend))
6-8 oz Velveeta cheese (shredded (feel free to cut back on the Velveeta if you don't want it to be super creamy))
1 cup sharp cheddar (shredded (can use less if you don't like a sharp taste in your mac n cheese))
salt & pepper (to taste)
2 eggs
1 cup smoked cheddar cheese (shredded (a must))
paprika (optional)

Steps:

  • Preheat oven to 350 F.
  • Cook macaroni until just al dente or a little under al dente. (Look on the back of the box to see how long you need to cook your pasta for it to reach al dente.) Be careful not to overcook.
  • Drain pasta and set aside.
  • In a large bowl, add milk, heavy cream & cheeses (except for the smoked cheddar).
  • Stir to combine.
  • Taste the milk mixture and add salt & pepper until it has a good taste. (You can also add in other seasonings like onion powder, paprika, etc. Tasting will help avoid having a plain, bland baked macaroni & cheese.)
  • When you are content with the taste, add the eggs.
  • Stir well until combined.
  • Butter a 9 x 9-inch baking dish.
  • Add macaroni to the baking dish.
  • Pour cheese mixture over macaroni.
  • Make sure the cheese is distributed well.
  • Top with the smoked cheddar cheese. (I add a little more Colby jack as well.) Sprinkle with paprika and/or black pepper, if desired.
  • Bake for 35-45 minutes. Do not overbake. It may be a bit jiggly when you take it out of the oven. It will firm up as it cool.
  • Let cool for about 10-15 minutes or until fully set.
  • Enjoy!

SOUTHERN MACARONI & CRISPY CHEESE



Southern Macaroni & Crispy Cheese image

This is the real deal! Lots of cheese and it will leave em' screaming for more. It is my family's recipe with a few changes though the years and now it is perfect.

Provided by Chalmers Cookin

Categories     Cheese

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 11

16 ounces large elbow macaroni
1 lb cheddar cheese
8 ounces monterey jack cheese
8 ounces Velveeta cheese
2 eggs
2 1/2 cups milk
1/2 cup real butter
2 teaspoons all-purpose flour
1/4 teaspoon salt
2 teaspoons black pepper
2 teaspoons olive oil

Steps:

  • Boil the macaroni in a large pot with the olive oil until tender.
  • While the macaroni is boiling, shred the cheddar cheese and the Monterey Jack cheese onto separate plates.
  • Pour milk into a mixing bowl. Add the eggs, salt, pepper, and flour. Add melted butter. Mix until ingredients are well blended.
  • When macaroni is finished cooking, remove from pot and rinse well with cold water.
  • Pour the macaroni into a large oven safe dish (I prefer an aluminum pan for easy clean up.
  • Mix about half of the cheddar cheese into the macaroni. Mix in all of the Monterey Jack cheese. Cut the Velveeta cheese into chunks and mix into macaroni. Pour the milk and egg mixture over the macaroni and mix well. Spread the remaining cheddar cheese over the top of the macaroni.
  • Bake uncovered at 350°F for 30 minutes.

Nutrition Facts : Calories 832.2, Fat 51.6, SaturatedFat 31.5, Cholesterol 196.5, Sodium 1166.7, Carbohydrate 53.3, Fiber 2.1, Sugar 4.4, Protein 38.3

CLASSIC SOUTHERN MACARONI AND CHEESE



Classic Southern Macaroni and Cheese image

Provided by Virginia Willis

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 6

1 tablespoon unsalted butter
Coarse salt and freshly ground black pepper
2 cups elbow macaroni
8 ounces grated extra-sharp Cheddar (about 2 cups)
2 cups milk
2 large eggs, lightly beaten

Steps:

  • Preheat the oven to 350 degrees F. Butter a 9-by-13-inch ovenproof casserole dish.
  • Bring a large pot of salted water to a boil. Add the macaroni and cook until tender (a little more than al dente), about 12 minutes. Drain well in a colander.
  • In a large bowl, combine the macaroni, cheese, milk and eggs. Add some salt and pepper. Transfer to the prepared dish.
  • Bake until golden brown and bubbly, about 30 minutes. Transfer to a rack to cool slightly before serving.

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