Top Winning Southern Baked Macaroni and Cheese Recipe!

[Music] [Music] okay you guys so what we have here is one pound of elbow macaroni noodles that have been cooked to al dente in kosher salted water and then I completely drained them off make sure you get off as much water as possible transfer them to the baking dish and then add one stick of Kerrygold butter so that that can start to coat the noodles and then just sit those to the side and then we'll get back to those momentarily but let's start to talk about of course the cheese's so what we have here is 8 ounces of Monterey Jack you're going to use 8 ounces of sharp cheddar 8 ounces of white cheddar 8 an 8 ounce pack of cream cheese and then you're going to use 16 ounces of Velveeta in 8 ounces of mozzarella cheese so go ahead and put those to the side we'll get to those momentarily let's focus on that room now as always you guys know if you're gonna make a cheese sauce you're gonna need a roux so what we've added is one stick of Kerrygold butter and a half a cup of our all-purpose flour now I will be using Kerrygold butter throughout this entire recipe because to me and Carrie Gold is a full fat high-quality butter as you can see it's already bright yellow I'm telling you this butter makes a huge huge difference there's certain kind of recipes where I feel like you just can't skimp and to me that's the reason why I don't make back baked macaroni and cheese that often because it does cost me a pretty penny because I am kind of particular about what I use in the recipe itself but while our roux is getting nicely mixed up cooking off that raw flour taste I want to talk about the importance of making sure that you do not overcook your noodles to begin with once your noodles are almost fork tender for tender take them out put them in the strainer let them drain off do not I repeat do not rinse the noodles and are you guys the whole purpose is the starch helps everything else adhere to the noodles so don't be rinsing off your noodles that that desist that's that's defeating the whole purpose you know what I mean so and make sure that it's nicely salted I used a good maybe about two to three pinches of kosher salt you want your pasta to be nicely seasoned that also be a that'll come in handy in the end so now that our room is looking good and we know that that flour takes has been kind of you know cooked off a bit we're gonna go ahead and start adding in our liquids so what we're going to add in right now is one and a half cups of whole milk now by the time this recipe is done you're going to have use two full cups but I'll let you know when it's time to add in that last 1/2 a cup a little bit later on make sure you're continuously mixing so that you don't end up having any lumps or clumps in your room it's really important to make sure that you're mixing throughout all of this process then what we're going to go ahead and do is add in one cup of our half-and-half now if you're in a bind and a pinch and you know you can't afford to buy half-and-half that's completely understandable you can just use whole milk that's perfectly fine but I would definitely say make sure that you're using whole milk because you want something that's gonna be a little bit more on the fattier side because all of that is sure they're gonna help bring everything together so now that our Roux is looking nice as you know it's starting to thicken up we can go ahead and start adding in our cheese's so like I said that is 8 ounces of our cream cheese and then we're going to add I'm sorry that was the mozzarella then we're gonna add in 8 ounces of the Monterey Jack 8 ounces of the white sharp cheddar 8 ounces of the sharp cheddar and then we're gonna add in of course that block of cream cheese which is also 8 ounces so now you know you guys if you happen to have a really good non-stick pan I would highly highly suggest use the best pan that you guys have available because you know cheese burns really really quickly and because there's not nearly as much liquid in this as there is cheese if you're using a pan that is not that great and and it is it nonstick you might end up with a lot of burnt up cheese and you don't want that you can also prevent that from happening by making sure you're keeping an eye on the temperature every one stove works differently so you know mine is on about a six or seven so we're gonna add in a half a cup of sour cream you don't need any more you don't need any less just a 1/2 cup don't get crazy with the sour cream now that's just to give a slight bit of Tang um and like I said go ahead and continue to mix that up as you guys can see you're probably gonna think oh my god this is never gonna melt down why is it so thick am i doing it wrong no you guys are doing it just right it is meant to be a thick sauce I like southern style baked macaroni and cheese where it's so thick you can cut it out like a piece of cake you hear me I'm not too keen on like the running aversions of baked macaroni and cheese there they can definitely have the flavor and taste good but I always loved that thick baked macaroni and cheese you know what I mean so once that starts to slightly melt down like I said make sure you guys are keeping an eye on your temperature if you need to adjust the temperature make sure you are doing so so now that that is melting down what we're gonna do is want to start to add in our seasonings of course so we're gonna add in one teaspoon of black pepper we're going to add in a half a tablespoon of seasonal salt we're gonna add in one teaspoon of paprika and then we're also going to add in one teaspoon of Creole seasoning and my secret ingredient now I wasn't gonna tell you all about this but I got to do it my secret ingredient is 2 and I have tablespoons of sweetened condensed milk now y'all don't go crazy and just start free-balling that gift yourself a measuring utensil because if you mess around and put too much of that sweetened condensed milk in it you're gonna end up with candied sweet macaroni and cheese and that is not the business it does not make a sweet at all what it does is it just gives it it just gives it something and you you'll be eating it and you'll be like what is that it's a sweetened condensed milk I'm trying to tell you it is glorious it's it's my favorite part of the big macaroni cheese honest to goodness but now you guys can see how the cheese sauce has really started to come together and it's really nice and thick and it's pulling away from the sides nicely which is fantastic so now is the point you guys when you want to go on ahead and add in that other half a cup of your whole milk that'll just help slightly thinning out just a bit now if for some reason you know you added too much cheese or didn't follow the recipe exactly yours just seems like it's turning into you know one giant brick add in a few splashes more of milk but don't get too crazy you don't want it to be loose it's meant to be that thick okay have your oven preheated at 350 degrees because you guys were in the homestretch we're almost there before we add our cheese sauce what you want to do is get three large eggs and you're going to put that directly onto the noodles now this is a key step you want to make sure that you're putting your eggs directly on your noodles so that that egg mixture can go inside of the noodles and are coating the outside of the noodles as well that will help make sure that your baked macaroni and cheese is gonna set nicely and that it's going to come together so that you don't end up with a more looser version of baked macaroni and cheese so that's a step that you don't want to skip so now that we've done that we're gonna add in our cheese sauce I'm I'm doing little by little this pan is a it is a big sized pan but I just don't want to make a mess so I add about in you know little by little but as you guys can see you know this is a really really thick cheese sauce but I promise you it's meant to be that way when it comes out of the oven you will see in a few moments what the texture of it truly turns out to be like and why it's important for it to be this thick at this point stage in the recipe you know if you pour it in and it pours out really easily and kind of watery you know you're gonna end up with a very runny baked macaroni cheese it's probably still gonna taste fantastic but it won't be that thick baked macaroni and cheese that it's always such a staple you know and our grandmothers and our great-grandparents homes and that's just the way that I prefer mine so you know make sure that you are really mixing it around and that's also the reason why I said you know to make sure that you're put in the egg mixture directly on the noodles so that that way you can make sure that those noodles are completely coated in the eggs to where if you had put the eggs in the sauce there's no you know I mean that it wouldn't it wouldn't work the same way all that would have done with thicken up the sauce more you know to me so now we've added in our last bit of sauce and as you guys might have seen it was a bit left for this particular recipe for mine I had maybe a little less than a half a cup left over and that's completely fine cuz you know baked macaroni and cheese roll is not cheap to make so you definitely don't want to be making more sauce than what you need to so that's that's definitely something you want to keep an eye on make sure that you're using the proper measurements you know try not to use don't get overzealous with the cheese try to stick to the recipe and I promise you you know if you use a one-pound box a one-pound box of macaroni you'll be just fine it'll be all you need so now that you've gotten everything in you guys we're almost there all you got to do now is just smooth everything out make sure you get yourself a wet towel or you know something and clean up the edges of your baking dish presentation is key you guys and you don't want that cheese to be burning to the side of your pan so now we're gonna take another 8 ounce bag of our sharp cheddar so that's two bags of sharp cheddar that you use one win in the sauce and then this is gonna be the one you're gonna use to top it off now I promise you you don't need any more cheese in this only put that one bag because there is such a thing as using way too much cheese you don't you don't want to do too much okay so just use that put it on the top that'll make sure it has that beautiful yellow color at the end and then before we pop it in the oven get yourself a half a stick of your carry gold butter I do it in little tiny cubes put it on the top pop it in the oven you guys at 350 degrees for about 35 to 40 minutes and when you take it out of the oven I mean I don't even I don't know what I don't even know what to say just look at it you know you you know this just don't make no damn sense just look at the edges look how is crispy my god on today and wait I'll look at how look at how it go in there oh my god is just so thick just like I like it now the key is you guys when you take this out of the oven make sure you let it sit for about 10 to 15 minutes so that it can set and come out nice and thick and firm you know if you cut into it too soon it'll just be a running mess so give it some time to set up and then check it out I mean honestly I don't even know what to tell you if you don't try this recipe out you are a fool I am trying to tell you if you make this just be prepared to have your family and friends ask you to make it every single holiday and every event I love you guys so much thank y'all for tuning in and as always y'all baby stay cute and take care bye simply food [Music]

Channel: SimplyFoodByTy

Views: 5,412,300

Rating: 4.9093285 out of 5

Keywords: SimplyFoodByTy, Mukbang, baked macaroni and cheese

Id: 12RCZXrk8vg

Length: 12min 56sec (776 seconds)

Published: Mon Nov 18 2019