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    Southern Mac and Cheese

    Source of Recipe

    Bon Appétit, February 2012

    Recipe Introduction

    "If it's wrong to put American cheese in your Southern mac and cheese recipe, we don't want to be right."

    Recipe Link:

    List of Ingredients

    ◦ 8 ounces (2 cups) elbow macaroni
    ◦ Kosher salt
    ◦ 3 tablespoons unsalted butter
    ◦ 3 tablespoons all-purpose flour
    ◦ 3 cups whole milk
    ◦ 3 cups coarsely grated American cheese, divided
    ◦ 3 tablespoons finely grated Parmesan
    ◦ 1 ¼ teaspoons freshly ground black pepper
    ◦ 1 ¼ teaspoons mustard powder
    ◦ ⅛ teaspoon paprika


    Preheat oven to 350° F. Cook macaroni in a large pot of boiling salted water, stirring occasionally, until noodles are very tender. Drain; transfer to a 3-quart baking dish.

    Meanwhile, melt butter in a medium pot over medium heat. Whisk in flour and cook, whisking, until pale golden, about 2 minutes. Whisking vigorously and constantly, gradually add milk. Bring to a simmer. Reduce heat to low; add 2 ½ cups American cheese and whisk until melted. Whisk in Parmesan, pepper, and mustard powder. Season with salt.

    Pour cheese sauce over noodles in dish; stir to coat. Sprinkle remaining ½ cup American cheese over. Sprinkle with paprika. Bake until cheese is browned on top and bubbling around edges, 40 to 45 minutes.

    Makes 6 servings




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