Southern-Style Baked Mac N’ Cheese
Macaroni and Cheese is just about as American as you can get. For every Holiday table, someone must supply the Mac n’ Cheese. This year? It can be you that wows your family with this award winning, southern style, baked Mac N’ Cheese from my family friend, Bobbi Lou!
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00:00 Introduction
00:18 Welcome back! We’re making classic mac.
01:30 Ingredients
02:37 Prep the noodles.
02:57 Prepare the Roux.
05:41 Combine all the ingredients.
07:17 Pop it in the oven.
07:27 Final results
07:40 Let’s eat!
09:54 Thanks for watching, come again soon!
Baked Mac n’ Cheese | Mila Martinico & Bobbi Lou
PREP TIME
15 MINUTES
BAKE TIME
45 MINUTES
TOTAL TIME
60 MIN
SERVINGS
6+
INGREDIENTS
1 lb of Elbow Macaroni cooked to al dente
6 oz or 1 1/2 sticks of Butter
1 cup of All Purpose Flour
1 Teaspoon of Nutmeg
1 Teaspoon (or to taste) of Salt
1 Teaspoon (or to taste) of Pepper
1 Teaspoon of Dijon Mustard
4 cups of Shredded Cheddar Cheese (pick/create your favorite blend)
3 cups of Whole Milk
DIRECTIONS
Bring a large pot of water to boil and add in 1 lb of Elbow Macaroni. Cook until al dente. Strain, rinse & coat with a bit of olive oil. Set aside.
To prep, preheat your oven to 375° F, set out a 9x12 baking dish and shred 4 cups of Cheddar or your favorite blend of cheddar cheeses.
On the stove, place a pot on medium heat and melt 6 oz (1 1/2 sticks of butter).
Once your butter has melted, add in 1 cup of All Purpose Flour and whisk for 2 minutes. It will get chunky, but you want to cook it down for 2 minutes to remove the taste of the flour.
After two minutes, add a 1/2 cup of milk at a time and stir, scraping the bottom of the pan, slowly adding in the milk over 5 minutes. Stir continually on low-medium heat until the roux is almost all the chunks are gone. Once you’re near the end with a golden cream color, take a whisk to remove any last chunks.
Once your roux is smooth, add in 1 teaspoon of Dijon Mustard, 1 teaspoon of Nutmeg, 1 teaspoon of salt and 1 teaspoon of pepper. Mix well and then remove from heat.
Into your roux, combine 1 lb of Elbow Macaroni and 3 cups of the shredded Cheddar. Stir well.
Pour your macaroni and cheese mixture into your baking dish and spread evenly. Sprinkle your remaining 1 cup of Cheddar Cheese on top.
Bake your Mac n’ Cheese for 45 minutes or until the cheese is bubbly and slightly browned.
Remove from the oven and let it cool a few minutes before serving. Store in an air-tight container or with foil on top In the fridge for 2-3 days max. If you’re preparing in advance, pre until step 8, cover it in foil and keep it in the fridge until you’re ready to bake.
Buon Appetito!
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