Creamy baked macaroni just like Grandma used to make, this Southern Homestyle Mac And Cheese will bring a taste of ‘home’ to any meal. Whether it’s a quick weeknight dinner, or a dish to share with family and friends- this is a must have side dish.
Do different seasons rolling in get you in the mood for certain foods? For me, when the temperatures start to drop, I really start craving those comfort foods like my Mom and Grandma used to make.
A lot of them my Mom still does make, but I usually have to wait for a Holiday dinner, or a special occasion.
Sometime’s that’s just too long, especially when it’s something like this Southern Homestyle Mac And Cheese.
I mean it’s my Grandma’s recipe, so of course it’s gonna be a showstopper that ‘wows’ even the most Epicurean palates.
However, my love for the dish stems from something much simpler.
Namely the fact that it contains two of my most favorite food groups, Pasta & Cheese.
Oh, cheese– how I love thee. I offer no apologies to my progeny either, to whom I’ve passed on this all-encompassing love of shreddable, meltable, dairy goodness.
Another reason this dish is one of my Top 10 family favorites? Not only is it a mandatory side at Thanksgiving, Christmas, even Easter dinners- for me it often doubles as a weeknight dinner.
Meatless meals are A-Ok in my book. And paired with a simple side salad this one is simple, filling, and cozy.
It’s one of those few things that Mom can love too, and it’s still cool- even for the Teens. How often does that happen?? Not very darn often anymore, lol!
Your favorite pasta is tossed in a creamy, savory cheese sauce made up of smokey gouda and tangy cheddar. Sprinkled with extra cheese on top, this dish is baked until the crust is a beautiful golden brown.
Just like Grandma used to make, this Southern Homestyle Mac And Cheese is a family tradition everyone needs to know about.
A creamy cheese pasta dished, baked in the Southern style just like Grandma used to make.
- 4 cups cooked elbow noodles, drained and thoroughly rinsed in cold water immediately, to stop cooking
- 1 egg beaten
- 4 tbsp butter
- 1/4 cup flour
- 2 1/2 cups half & half
- 2 tsp dried mustard
- 1/3 lb smoked gouda, shredded
- 3/4 lb sharp cheddar, shredded
- 1/2 tsp Cajun seasoning (optional)
- salt & pepper, to taste
In a large skillet, over medium heat, melt the butter. Whisk in the flour and dry mustard, and whisk constantly while the flour bubbles for a minute-- to let the flour taste cook out.
Slowly stir in the half and half, about a quarter cup at a time, letting the mixture come together and thicken completely in between each addition. Let the cream sauce cook, stirring occasionally, until very thick. Reduce the heat to low.
Stir a small amount of the sauce into the beaten egg, just until smooth. Stir the tempered egg mixture into the sauce until the sauce is smooth and it's completely incorporated. Stir in about a pound of the cheese (reserving the rest for topping), until completely melted and incorporated into the sauce. Season with the Cajun seasoning (if using)m and salt & pepper, to taste.
Pour the pasta into the sauce and carefully toss until evenly combined. Spray a 9x13 baking dish lightly with non stick cooking spray. Transfer the mac and cheese evenly out into the prepared dish.
Sprinkle the remaining cheese out over top of the macaroni. Bake at 350 degrees for 20-25 minutes, or until golden brown & bubbly.
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