This recipe makes enough to feed a crowd and you’re guaranteed to get compliments at holidays, backyard BBQs and beyond! What is Southern Mac and Cheese? Whether you’re trying it for the first time or want to recreate a taste from the past, read on. With a deliciously creamy texture, this is the comfort food to conquer boxed varieties and even stovetop mac and cheese! I first experienced it while eating barbecue in Nashville and have been making it at home ever since. Serve it as a side dish for any celebration or holiday feast! This Southern Baked Mac and Cheese made from scratch is creamy, cheesy and perfectly seasoned! It’s the perfect soul food with three types of cheese and delicious Southern flavors. That’s it! It’s simple, it’s got amazing flavor, and it’s a little bit spicy (because … of course).This post may contain affiliate links. Heyo! And, it’s simple : whisk together evaporated milk, cheeses, spices, then scoop in a dollop of sour cream before adding your al dente pasta.
We are going to make this creamy mac and cheese using evaporated milk. It’s also easier than starting with a roux base, and the consistency seems creamier to me. But don’t worry, it’s seriously full of cheesy and creamy goodness. The problem is: there’s a ton of different ways to make it.įor this recipe, we are gong to keep it pretty basic. I figure that’s why I’m still such a big fan of the creamy mac and cheese as opposed to any other variations. *nostalgia* *thanks mom!* <3įlavors you learn to love growing up tend to stick with you. I’m sure if I were to eat it again today, that would still my favorite mac and cheese – served with slices of spicy summer sausage, of course. Growing up, my mom always made her mac and cheese with Velveeta, so it was super cheesy, creamy and consistently awesome.
I feel like ‘cuttable’ mac and cheeses is kind of a stretch, but I’ll give it to them that’s pretty creative.įor me, creamy mac and cheese always wins. Hello, fall! Hello, mac and cheese! I was recently reading an article in a food magazine, and they offered four variations of my favorite side dish: 1.
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