The first Macaroni and Cheese I ever tasted came from a box. It would be a very long time before I ever tasted my first homemade Macaroni and Cheese. Although I don't remember if it was one made on the stovetop or baked. It would also be quite some time before I came to view Mac and Cheese as both a main dish and a beloved side dish. And only recently did I truly gain a deep appreciation of just how deeply embedded and how culturally important Macaroni and Cheese is in the Black culture. In the words of Brittany Hutson (a freelance writer from Detroit), "it is the center of life's milestones, trials, and tribulations....it's about tradition." Macaroni and Cheese is a dish served at all life's big events, a fixture at all holiday meals and special occasions. Recipes for Macaroni and Cheese are often passed down from generation to generation to further preserve and honor family traditions. While there is a great deal of regional variation in the these recipes, particularly the cheeses used and in it's preparation, a Southern Macaroni and Cheese is almost always baked. However, no matter where you grew up or how your Macaroni and Cheese was made, it is almost always synonymous with comfort food.
There are currently four recipes, three baked and one stovetop, for Macaroni and Cheese on the blog. The Gouda Mac and Cheese with Caramelized Shallots is made primarily with an aged Gouda Cheese but topped with some sharp White Cheddar Cheese. The Mac and Cheese East Coast Style is made with Fontina Cheese and Lobster. Macaroni and Cheese, Version 2, one inspired by a James Beard recipe, is primarily made with sharp white cheddar cheese but topped with gruyere cheese. And then there is the Stovetop Mac and Cheese with Caramelized Onions, the homemade version intended to invoke the memories of the boxed ones some of us grew up with. However, none of them were inspired by or based on Southern Macaroni and Cheese recipes. While it may have taken me awhile to get here, but this Baked Macaroni and Cheese finally pays homage to the cherished, celebratory Southern side dish.
After just one bite I knew this Baked Macaroni and Cheese would be the one I would tell everyone to make. It would be the only one served at gatherings from this point forward.
A few weeks back one of my running friends asked if I had a simple recipe for Macaroni and Cheese. I wish now I had this one to give her. Because it gives simplicity a really, really good name.
And it's one reminding us that elbow macaroni is the only pasta to use. While you might be tempted to use cavatappi, orrecchietti, or even penne pasta, don't give in to that temptation. Cool the elbow macaroni to somewhere between the al dente and firm stage. Cooking time should be no more than seven minutes.
Some will say it's not really a Southern Macaroni and Cheese recipe unless it's made with at least four cheeses. If you consider cream cheese a cheese, then technically this Baked Macaroni and Cheese is made with five cheeses. But only if you add the optional, but really worth it, freshly grated Parmigiano-Reggiano cheese to the top. Otherwise it's made with four cheeses. If you don't consider cream cheese a cheese or add the Parmigiano-Reggiano, then this is a three cheese mac and cheese. In addition to using eight ounces of Sharp White Cheddar Cheese, it uses eight ounces of Colby Jack Cheese. A cheese technically qualifying as two cheeses in one. Right?
All of the other Mac and Cheese recipes shared on the blog were made with whole milk, heavy whipping cream or a combination of both. This one uses evaporated milk. In addition to Kosher salt and pepper to ramp up the flavor, onion powder, garlic powder and paprika (regular or smoked) are added in. Making this one of the most flavorful macaroni and cheeses I have ever tasted.
Definitely worthy of bringing to or serving at a celebratory meal!
Many of us are stay at home, Covid19, maintain social distance, no hugging weary. When you add all of the unrest and injustices occurring on top of this, never have cravings for comfort food been stronger. It explains it part why our consumption of homemade bread, chocolate chip cookies, and banana bread is at an all-time high.
While many of us are still trying to keep our social gatherings small, our desire to remain physically connected to our family and friends is unyielding. So there may be no better way to bring some much needed joy to our lives than by making this Baked Macaroni and Cheese. I promise, in just one bite, you will feel as if you have temporarily gotten off the corona-coaster. And quite possibly discovered your most favorite version of a Baked Macaroni and Cheese in the process. A simple down-home version of a recipe with roots from the South.
While many of us are still trying to keep our social gatherings small, our desire to remain physically connected to our family and friends is unyielding. So there may be no better way to bring some much needed joy to our lives than by making this Baked Macaroni and Cheese. I promise, in just one bite, you will feel as if you have temporarily gotten off the corona-coaster. And quite possibly discovered your most favorite version of a Baked Macaroni and Cheese in the process. A simple down-home version of a recipe with roots from the South.
Baked Macaroni and Cheese (recipe inspired from multiple sources)
Serves 8-10
Ingredients
1 pound (454 g) elbow macaroni, cooked to somewhere between al dente and firm (about 7 minutes), and drained
8 ounces (226 g) Sharp White Cheddar Cheese, coarsely grated
8 ounces (226 g) Colby Jack Cheese, coarsely grated
8 ounces (226 g) cream cheese, cut into 1/4 inch cubes
2/3 cup sour cream
1/2 cup (1 stick, 4 ounces) unsalted butter, melted and cooled slightly
3 large eggs, lightly blended
12 ounce can of evaporated milk
1/2 teaspoon kosher salt
1/2 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon dry mustard (such as Coleman's)
1/4 teaspoon paprika or smoked paprika plus more for sprinkling over the top before baking
Optional, but a worthy finishing touch: Freshly grated Parmigiano-Reggiano Cheese
Directions
1. Preheat oven to 350 degrees (F). Generously butter a 9" x 12" baking dish. Set aside.
2. In a large bowl, add in the grated cheddar and grated Colby Jack cheeses. Stir until well blended. Remove one cup of the cheese mixture and set aside.
3. Add in the melted butter, evaporated milk, sour cream, cream cheese and eggs to the remaining cheeses in the large bowl. Stir to combine.
4. Add in the kosher salt, white pepper, garlic powder, onion powder, dry mustard and paprika. Stir to blend.
5. Stir in the drained, cooked macaroni. Stir to combine.
6. Pour the mixture into the prepared baking dish. Top with the reserved one cup of grated cheeses and generously sprinkle with paprika. Now would be the time to sprinkle on freshly grated Parmigiano-Reggiano cheese if you are using.
7. Place the baking dish on a baking tray and place in the oven. Bake for 35 minutes (but no more than 40 minutes) or until the top is browned and cheese is bubbly on the sides of the pan. Do not over bake!
8. Let the Baked Macaroni and Cheese sit for at least 10 minutes before serving.
9. Store any leftovers covered in the refrigerator for up to four days. They reheat well in the microwave.
