#Baked mac and cheese recipe no roux mac#
Why can’t I just like both of them?!! DON’T MAKE ME CHOOSE PEOPLE!! However, I can tell you that I prefer southern & soul food mac and cheese over the others. That’s like asking me to choose between Morris Chestnut and Idris Elba. If I had to pick my favorite recipe for macaroni and cheese, I probably couldn’t because there are way too many to choose from. Even as an adult, I still love me some macaroni and cheese. My favorite thing to sample was macaroni and cheese! I’d always make up an excuse for why I needed two bites to ” make sure” it was right… Yeah I was a greedy lil thang back then too! Especially when it came to mac and cheese! I’d just observe everything, and patiently wait for her to ask me to sample something. She’d turn on the radio, play that good ol’ r&b ( explains why I listen to r&b while I cook!), and go in! My mom would be in the kitchen all Sunday peeling potatoes for her southern potato salad, and cleaning fresh greens that she bought from the market. My mom would wake up early every Sunday to get started on dinner. I remember it just like it was yesterday. Yassss! Just the thought of it take me back to my childhood! I’m talking about crispy fried chicken, tender collard greens with ham hocks, buttery cornbread, and super creamy cheesy mac and cheese. There is something about homemade macaroni and cheese that makes me want a complete soul food meal. You can switch to broil at the end to get the cheese nice and bubbly and browned, but watch it closely so it doesn’t burn.Best Southern Soul Food Macaroni and Cheese recipe. Bake for a short amount of time, fifteen minutes or so.Repeat this layering one more time, ending with the final third of cheese on top. In a casserole pan (9 by 13 rectangular pan or similar), layer half the noodles and sauce on the bottom, followed by another 1/3 of the cheese. In the oven, it will all “set” and be absolutely perfect. There will be a significantly higher amount of sauce to pasta and that’s what you want. Here’s the other CRUCIAL part of making baked macaroni and cheese that’s still creamy and not dry and curdled. Add the undercooked macaroni to the sauce.We only want to add 1/3 of the cheese to the sauce because we’re going to layer the cheese with the noodles and sauce. Then add the spices and continue cooking until the sauce thickens. Adding it slowly will allow you to keep lumps from forming. After the roux has been made and allowed to bubble for one minute, slowly add the milk and then the cream. You can use my xanthan gum-free flour blend (or a store bought blend without xanthan gum), but it’s even easier to use cornstarch so I don’t bother. In this case, melt the butter and add the cornstarch or arrowroot. What is a roux? A roux is just a fat mixed with flour to create a thickening base for many sauces. This should really go without saying, but shredding your own cheese, to me, is a must in anything where cheese is the star of the recipe.
#Baked mac and cheese recipe no roux free#
Undercooking the pasta by just a couple of minutes helps separate the pasta from the sauce and allows them to join together in the oven, instead of the pasta breaking down into the sauce (like gluten free pasta is well known to do). One of the best tips I learned from my research is to undercook the pasta.