That’s what this step is about as well! We’re going to toss the cooked macaroni in butter before adding the other ingredients. You may have gathered from secret #1 that the key to making this soul food baked mac and cheese super creamy is keeping the macaroni from absorbing too much liquid as it bakes. OK, forget what I said about not being in Italy, because we’re using a classic Italian ingredient to add to the creaminess of this soul food baked mac and cheese! Mascarpone is an Italian cream cheese that adds a smooth, mild soft creaminess to bump up the creamy flavor of the cheese filling even further! I got this idea from my Uncle Glenn, who told me about using mascarpone many Thanksgivings ago when I asked him how his mac and cheese was so amazing! Secret #3: Coat your macaroni in butter Trust me– it works! Secret #2: Mascarpone So by boiling it a little longer, we’re preventing the macaroni from absorbing too much of the milk while it’s baking, allowing more of the milk to form that creamy, cheesy, custardy filling around the pasta.
So how does this make your southern baked mac and cheese creamier? Well, as your macaroni boils, it absorbs water. For example, the macaroni I used instructed me to boil it for 8-10 minutes, so I set my timer for 12 minutes. Unless you are, in fact, reading this from Italy, in which case, ciao! But for the rest of us, forget everything you learned from Giada de Laurentiis and boil your macaroni for two minutes longer than the maximum time listed on the packaging. Hear me out! First of all, we’re not in Italy. Ok, if the coast is clear, read on… Secret #1: Overcook your macaroni That’s why I’m sharing my secrets with you to make this southern baked mac and cheese just as creamy as can be! But before we continue, these are secrets! I’m sure I can trust you guys to keep it on the hush, but just make sure no one is looking over your shoulder while you read this. Getting creamy mac and cheese can be a challenge, especially when you’re using this custard-based method. Southern Baked Mac and Cheese with Cream Cheese How do you keep mac and cheese creamy? If you haven’t had this style of southern baked mac and cheese with evaporated milk, you are in for a treat. Another absolutely crucial dish is baked macaroni and cheese! Mac and cheese recipes can vary wildly, but for me the best kind has a cheesy custard filling made with egg and evaporated milk, and a topping of even more lightly browned cheese. Cornbread dressing, collard greens, sweet potato pie, and pound cake are never missing from the table, and it just doesn’t feel like a holiday without them. You have your hams, your turkeys, and roast beefs, but the stars of the show are definitely the sides and desserts. Easy Baked Macaroni and Cheeseįor my family, there are certain foods that are absolutely mandatory for us to have on holidays. *This post contains affiliate links - as an Amazon Associate I earn from qualifying purchases. Remove from oven when done and rest for 5 minutes.An old fashioned baked macaroni and cheese with a secret ingredient! This easy southern baked mac and cheese with evaporated milk and egg is always a hit! And if you like this southern mac and cheese recipe, you’ll want to check out Pressure Cooker Ham Braised in Beer, Puff Pastry Tart with Cranberry and Brie, and Brown Butter Sweet Potato Pie! Easy Baked Macaroni and Cheese Bake for about 15 to 20 minutes or until bubbling and golden brown. Mix the remaining cheese and bread crumbs together and sprinkle on top of the noodles. Add the noodle mixture to the prepared baking dish.
Continue to stir until all cheese is melted.Īdd the cooked noodles to the cheese mixture to coat. Working quickly, mix in 1 cup fontina, blue cheese, 1/2 cup Gruyere, 1/2 cup white Cheddar, 1/2 cup Parmesan, the reserved bacon, and parsley. Strain the hot milk mixture into a metal bowl and discard the solids. Let come to a simmer and stir frequently for 15 minutes. Gradually add the milk and cream whisking constantly.Īdd the thyme, bay leaf, and salt. Using a whisk, add the flour, and stir constantly until well mixed with the fat making a roux. Add the 5 tablespoons butter to the onion mixture and melt the butter stirring with a wooden spoon. Saute the onion in the bacon drippings until soft. Remove bacon with a slotted spoon and reserve. In a large Dutch oven or other heavy pot, saute the bacon until crisp. Cook macaroni according to package directions. Preheat oven to 450 degrees F and butter a 9 by 13-inch glass baking dish.īring a large pot of water to a boil and add salt.
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