Southern Macaroni and Cheese
A creamy and cheesy dish that brings the classic taste of the South, perfect for family gatherings and potlucks.
Ingredients
Pasta
- 4 cups elbow macaroni noodles (uncooked)
Cheese
- 8 oz Colby Jack cheese (shredded)
- 8 oz Sharp Cheddar cheese (shredded)
Sauce
- 4 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- ½ tsp salt
Instructions
Cooking the Pasta
- Cook 4 cups of uncooked elbow macaroni noodles according to package directions. Drain with a colander and set aside.
Making the Sauce
- In the pot that you cooked the elbow macaroni noodles, melt 4 tbsp of butter over medium heat.
- Add the flour to the melted butter and stir until combined. Cook for 1-2 minutes.
- Add milk and salt. Continue cooking the mixture on low-medium heat, stirring regularly until it thickens and bubbles slightly.
- Stir continuously as it thickens, then add in the cheese. Keep stirring until all the cheese is melted.
Combining
- Add the cooked macaroni noodles to the cheese sauce and stir to coat all the noodles.
- Serve as a side dish or a main dish.
Notes
For added flavor, sprinkle some extra cheese or breadcrumbs on top before serving. Store leftovers in an airtight container in the refrigerator for 3-5 days.