![]() ![]() You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!Īrticles on this website are protected by copyright. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. Hey Y’all! Welcome to some good ole, down home southern cooking. Stir in the flour and cook over medium heat for 3 to 4 minutes to cook it through slowly add in the milk, stirring constantly until fully incorporated.Īs an Amazon Associate, Deep South Dish earns from qualifying purchases. Melt the butter over medium heat in a large saucepan. I'm using my Copper Chef pan to cook the macaroni. Spray a 2 quart casserole dish with non-stick spray set aside. Just swipe or scroll past these step by step pictures to get there. Here's how to make my everyday mac and cheese! As always, you'll find the full recipe text with measurements, instructions and a printable document. It comes together pretty quick, and is creamy, homey, comforting, and just downright cheesy wonderful goodness, I'm tellin' ya! I know the kids love the 'box' and I don't deny having made more than a few of those myself in my lifetime - I even have a casserole using boxed mac and cheese here that is very yummy - but every once in awhile put away the 'box' and give this a try. No need for additional salt generally, but be sure to take a taste before it goes into the oven and adjust as needed. But combine that cheddar with a bit of Velveeta - yeah, that's right, Velveeta, the southern staple - and put that into a white sauce, and it makes a fantastic cheese base for the macaroni that is just right and cheesy. I don't like the gloppy, stringy texture of cheddar in macaroni and cheese on it's own, but I love the flavor of it. I finally got around to making this one, and it, on the other hand, is a little, well, more reasonable, and what you could serve any day of the week. Okay, you probably wouldn't want to eat this every day, but what I mean by that is that this is my 'regular' mac and cheese recipe that can be used any day, as opposed to my special occasion mac and cheese, which is excellent, but very rich, decadent, loaded with eggs, butter with cheese. A creamy baked macaroni and cheese that uses a combination of cheddar and Velveeta and a buttery roux. ![]()
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