Country style mac and cheese recipe
It was so easy and yummy!
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- Southern Macaroni and Cheese?
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Thank you. It did spill over the top of my 2 quart dish. Apparently my stovetop is not level. Good morning! I was wondering if it makes any difference using bagged shredded cheese versus shredding your own block of cheese? Please let me know! Thank you: Hi Kristin! I always shred my own cheese for this recipe and definitely recommend doing it that way over buying pre shredded. It took me years to come up with a combination to perfect this cheesy art. I pretty much have always made mine the same way except I add a dash of onion powder garlic powder and dry mustard.
Perhaps watering it down could help though?
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Per the post — changing the fat content of the dairy will change the texture of the cheese. In the case of heavy cream, you might want to use half heavy cream and half water in order to keep the sauce from being too thick. First time cooker. I over spiced….
Southern Macaroni and Cheese recipy by oh sweet basil
Is there anything I can add to drop that hint Of spice? Generally speaking, sugar will cut down on spice. Perhaps try serving it with a sweeter drink like tea or a less-than-dry wine? Hello-I made this for Easter dinner yesterday and it was a hit! I may add a little more seasoning next time but as it was we loved it. Thanks for the recipe. Have you ever tried that? Any changes to the recipe that I should take into consideration?
Ingredients
Was just wondering if youve ever added cubed ham to it? Or any other meats? Ty seems yummy and easy. Yes, I use unbleached all purpose flour. Bleached would be fine — unbleached is just a personal preference of mine in all of my cooking. Omg this is soooo good!! This will be made again. I use salted butter but unsalted would be fine just make sure to taste the sauce before you bake it to see if it needs a little extra salt! I made this following your exact recipe and it was magnificent! Just the right amount of gooey, stick-togetherness and not too cheesy.
Am planning on making it again for Thanksgiving — thank you for testing all the different cheeses to figure out the right combination! Yes, the fat content and concentration is different in evaporated milk. I recommend sticking to the recipe as written to ensure a consistent result! I made this tonight and it was too good to stop eating. I anticipated it being a little bit saucier, but maybe creamy and saucy are not interchangeable.
My only change was I had to use 8 oz of sharp cheddar in lieu of the medium. I only had sharp and extra sharp in the house. But I will make this again.
Im making this tomorrow and wanted to know if using pre shredded cheese will mess it up or not? Pre-shredded cheese will change the consistency of the sauce, but it will certainly not ruin the dish. I always prefer to shred anything from block in order to avoid the coating put on pre-shredded cheese that causes that consistency change, but in a pinch, it will do! I made this for a dinner we had and it was a big hit. What changes do I need to make — temperature, cooking time, etc? Then bake according to the directions and you should be all set! That is frequently how I make this recipe, so that I can lighten my day-of cooking load a little!
I made this in a double bath for thanksgiving and WOW! There was absolutely none leftover by the end of the day! Thanks so much for sharing this wonderful recipe! He and their girls love macaroni and cheese. Since I never made this recipe before, I made it today to test it first. The only way you can go wrong is to not follow the recipe. I also made your pork tenderloin recipe.
This might become a thing I do, that is the cooking thing. Thank you! Should this be covered while baking?
I followed the recipe, however, it turned out a tad on the dry side and no so creamy. This sounds great to me. Does it add any heat to this dish? It does add juuuuuust a little heat. It would still be wonderful without it. Perhaps even sub a little paprika for it instead! Your email address will not be published.
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Recipe Rating. Share Pin 87K. A baked mac and cheese recipe that is rich and creamy, but can be made ahead of time and thrown in the oven when guests arrive. Basil and Bubbly. Is 8oz of each cheese before you shred or after you shred it? Thanks in advance! I wanted to add bacon. Add spice with caution. The superstar ingredient is, of course, the cheese, and after the Southern Living Test Kitchen tasted, tested, and retested, they found their winner: The final step in mastering—or messing up—this recipe is the pasta.
Southern Macaroni and Cheese
In fact, one of the easiest mistakes when making macaroni and cheese is using the wrong kind of pasta. We suggest steering clear of long, thin, perfect-for-twirling varieties like spaghetti, fettuccini, and linguini. Choose a pasta with a good shape and plenty of nooks for capturing pockets of cheese like shells, cavatappi, or our no-fail elbow macaroni.
Melt butter in a large skillet or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Whisk in salt, black pepper, 1 cup shredded cheese, and, if desired, red pepper until smooth; stir in pasta. Spoon pasta mixture into a lightly greased 2-qt.
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