If you don’t like sharp cheese please feel free to use mild or any other cheese you like. Getting your noodles cool to the touch will also ensure that the beaten eggs don't turn into scrambled eggs when you add your custard to the noodles. Feel free to use cream, half and half, or evaporated milk for even creamier mac, depending on how rich you want your mac and cheese to be. Don't skip the eggs! Whisking together eggs and milk and pouring it over the mac & cheese will make it extra creamy, saucy, and decadent. Layer it like a lasagna! Millie puts an entire layer of pure cheese in between two layers of (already cheesy) macaroni.Drain under cool water to stop noodles from cooking any further. Boil it for too long and your baked macaroni will be mushy. Make sure your pasta is super al dente.Millie Peartree's baked mac & cheese is famous for a reason! Here are five major takeaways to help you nail it: Word of the dish spread like wildfire and the cooking technique was passed orally through the enslaved community, creating a staple for the African-American and southern dinner table. Hemings learned of the dish during his travels to Europe with Jefferson and produced the cheesy, savory side we all know and love. Although the dish has European roots, the version Americans are familiar with today can be attributed to James Hemings, President Thomas Jefferson's highly skilled enslaved chef.

It's definitely not calorie/fat friendly, but if you're making it for a family get-together, no body will ask for the nutrition facts before tasting it! They'll only be asking for the recipe, trust me!! My version was also great warmed up the next day.Baked macaroni and cheese is a quintessential southern side dish. The end product was anything but dry! I also added some regular salt along with the season salt. I used about 2 cups of heavy cream and 1 cup of milk. These cheeses worked so well together and tasted heavenly. And I did NOT by any means, use half a cup of each cheese!! I used more like 2 cups each, LOL! I only used half a brick of the cream cheese. Here are the cheeses I did use: Cracker Barrel sharp cheddar, Muenster, Gouda, Monterey jack, and cream cheese. I've had enough velvetta mac and cheese and this recipe was too good to mess it up with that. I omitted the mild cheddar and vevetta cheese. I did change a few things up though- I boiled my pasta in salted water. First let me just start off by saying I am the EXPERT when it comes to mac n cheese! I've had it all and I know a great recipe when I see one! I made this last night.

Southern mac and cheese roux