My grandmother’s recipe for Southern Mac & Cheese made the traditional “custard-style” way using eggs and evaporated milk then baked to golden, cheesy perfection.Nanny’s Macaroni & Cheese was, hands-down, my absolute favorite of all the things she cooked. Though her 12-layer banana cake, chicken n’ dumplings and greasy rice all hold special places in my heart, there was nothing – and I mean NOTHING – that was more delicious or more requested than her macaroni and cheese. Show
Let me just slide in a quick note here… I’m talking about the baked custard-style macaroni and cheese (sometimes called “macaroni pie”) that we make here in my part of the South, not stove-top or the kind made using a roux or béchamel sauce. When I got a little age on me and started helping out in her kitchen (cooking, that is, not my default position as the rinser and dryer in the two-man dishwashing operation my cousin, Lisa, and I were stationed at from the time we were old enough to reach the sink) I really paid attention to how she made it. Because when I grew up I knew I wanted to cook it just like her! So when I grew up, I made it like hers! And it was good. But it wasn’t Nanny’s. I always did everything the same except, instead of using canned evaporated milk, I used half and half or a combo of milk and cream. Because Ms. Fancy-Pants Chef Extraordinaire here thought she knew better than to use stinky ol’ canned milk. I’m a professional! I shall use superior ingredients! Pffffft. What an idiot. A few weeks ago I ran across this article from Serious Eats (THE BEST website for recipe technique) about how using evaporated milk is essential for making smooth cheese sauces and then I had a macaroni and cheese EPIPHANY. tick tick tick tick tick tick tick CLICK It suddenly all made sense. Definitely read the article (and the ones linked in it) for the details but, in a nutshell, what they will tell you is that for a velvety smooth and ultra-creamy cheese sauce, you need evaporated milk because of the high volume of milk proteins which adds stability to cheesy sauces. DOH! I’m sorry, Nanny!! You were right! And I was wrong! I’ll never question your recipes again! Our grandmamas probably didn’t know any of the science that went into it and were simply using the ingredients they were accustomed to cooking with having grown up during the Great Depression and/or World Wars but that canned evaporated milk is THE secret ingredient to rich, velvety smooth macaroni and cheese! Many of you never stopped using it and are rolling your eyes and shaking your head at me for thinking I knew better. I know, sista. I know. A few weeks ago we went to our friends’ house for barbeque and I volunteered to bring Macaroni & Cheese. Of course, now that I knew what I needed to do differently, I made it with evaporated milk. And it was glorious. I have never EVER received so many compliments on my macaroni and cheese as I did that night. Even after it was cold and hard and had been sitting out, people were still going back to the table to get more. So allow me to present to you my NEW (actually old) recipe for THE BEST macaroni and cheese EVER! Southern-Style Macaroni & CheesePrep time: 15 MinCook time: 45 MinTotal time: 1 Hour The BEST baked Macaroni & Cheese EVER. A custard-style recipe for baked southern Mac & Cheese using eggs and evaporated milk. Ingredients
Instructions
Notes:
best, recipe, southern, baked, easy, mac & cheese, macaroni, cheese, macaroni and cheese, evaporated milk, custard, side dish, casserole, old fashioned, country, soul food Did you make this recipe?Tag @southyourmouth on instagram and hashtag it #MacAndCheese Keep up with my latest shenanigans by following South Your Mouth! How does Paula Deen make baked mac and cheese?In a bowl, whisk together the milk, sour cream, eggs, butter, hot sauce, and salt. Pour the milk mixture over the macaroni. Bake for 35 to 40 minutes or until golden brown and bubbling. Let stand for 10 minutes before serving.
What are the 3 best cheeses for mac and cheese?Best Cheeses to Use in Mac and Cheese. Cheddar. Cheddar is a staple for countless recipes. ... . Parmesan. Parmesan is a salty cheese with complex flavors. ... . Gruyere. Update your mac and cheese recipes to something more mature with Gruyere. ... . Brie. ... . Smoked Gouda. ... . Monterey Jack. ... . Fontina.. What does putting an egg in mac and cheese do?The egg will make the Mac and Cheese smoother and creamier. I have tried this recipe with and without adding the egg and it does affect the texture of the final recipe. In a medium bowl, beat one egg. Warm the egg by drizzling in, very slowly, 2-3 Tablespoons of the thickened milk mixture.
What seasoning makes mac and cheese better?Oregano, basil, and marjoram are excellent additions to your traditional mac and cheese recipe. Italian herbs generally pair well with cheese and pasta so it makes sense to incorporate them to mac and cheese.
|