Friday, November 26, 2010
Southern Style Mac n' Cheese
Southern Style Creamy Mac ‘n Cheese
Makes 8 Servings
You can get really creative with this dish nowadays – people put all kinds of things in Macaroni and Cheese now and it seems with the expansion of cheese departments, the options for types of cheese or several cheeses in one dish are endless. I keep it simple, while I like variety – too much of a change makes me feel a little odd about the dish. For years, my Nana has made delicious macaroni and cheese, my Mother mastered it, as for me - I just couldn’t get it to look like hers. Now there are some things I make
JUST like Nana’s and even some things she prefers for me to make now instead of her own recipe, so I think I have done pretty well in the observe and learn department. I have a recipe that is a take on my Nana’s with my little spin. I hope you enjoy it!
1 Small Box of Elbow Macaroni
1 Small Kraft Sharp Cheese (or any Sharp Cheese)
1 Small Kraft Mild Cheddar Cheese (Or any Mild Cheese)
½ Cup of Flour
1 Can of Evaporated Milk
Salt and Pepper to taste (I also use a little Onion Powder and Garlic Powder)
½ Stick of Unsalted Butter
You need two nice sized pots, one for your noodles and the other for your cheese sauce.
You will need one nice sized stoneware baker
Bake at 350 degrees until a golden brown. Let stand at least 5 minutes before serving.