Southern Baked Macaroni and Cheese
ID: 637da155...
A classic Southern baked macaroni and cheese that is incredibly cheesy, creamy, and flavorful. It uses a combination of five freshly shredded cheeses, real butter, sour cream, and an egg-milk binder to create the perfect soul food side dish without any Velveeta.
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🍳 Cooking Flow
Boil pasta in seasoned bouillon water, then drain. → Melt butter and sour cream into the hot pasta, then mix in the dry seasonings. → Stir in a portion of the shredded cheeses and the egg-milk binder. → Layer half of the pasta in a baking dish, cover with cheese, add the rest of the pasta, and top with more cheese and parsley. → Bake covered at 350°F for 40 minutes, then broil uncovered for 10-15 minutes until golden brown.
Cooking Steps
Brief Cooking Order
Boil pasta in seasoned bouillon water, then drain. → Melt butter and sour cream into the hot pasta, then mix in the dry seasonings. → Stir in a portion of the shredded cheeses and the egg-milk binder. → Layer half of the pasta in a baking dish, cover with cheese, add the rest of the pasta, and top with more cheese and parsley. → Bake covered at 350°F for 40 minutes, then broil uncovered for 10-15 minutes until golden brown.
Introduction
A classic Southern baked macaroni and cheese that is incredibly cheesy, creamy, and flavorful. It uses a combination of five freshly shredded cheeses, real butter, sour cream, and an egg-milk binder to create the perfect soul food side dish without any Velveeta.
Step 1
Bring a large pot of water to a rolling boil, then season it generously with chicken or vegetable bouillon powder.
Step 2
Add the elbow pasta into the boiling water, stir well, and add a small drizzle of oil to prevent the pasta from sticking together. Cook the pasta until slightly past al dente according to package instructions.
Step 3
Once cooked, drain the pasta thoroughly and return it to the hot pot.
Step 4
In a measuring cup, whisk together the heavy cream, evaporated milk, and the egg until fully combined.
Step 5
Add a stick of butter and sour cream to the hot, drained pasta, and stir well until both are melted and fully incorporated.
Ingredients List
Important Notes
Seasoning the pasta water with bouillon powder instead of salt infuses deep flavor directly into the pasta.
Adding a large egg to the milk mixture helps bind the mac and cheese together, keeping it intact and beautifully set.
Freshly shredding blocks of cheese rather than using pre-packaged shredded cheese yields a much meltier, smoother texture.
When covering with aluminum foil, wrap it loosely or tent it so the melting cheese on top does not stick to the foil.
Let the baked mac and cheese rest for 5 to 10 minutes after baking to allow the cheese sauce to set slightly before serving.
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