Soul Food Macaroni and Cheese Recipe (2024)

FAQs

What is the difference between Southern mac and cheese? ›

Southern-style mac and cheese is typically made with a milk-and-egg base rather than a roux. Here, the milk component is an infused milk-and-cream mixture reserved from cooking the noodles (which adds even more richness to the dish). The finished macaroni and cheese is firm enough to slice into solid squares.

Whether making it from scratch or the box, sour cream is the secret ingredient to rich and creamy macaroni and cheese. This tart and tangy additive goes a long way regarding recipes, and just a dollop can transform any dish into a thick and creamy masterpiece.

Evaporated milk is a highly concentrated source of milk protein micelles—bundles of proteins that can act as powerful emulsifying agents—which help to keep the sauce creamy and smooth.

Cheddar, Gruyère, Monterey Jack, mozzarella, Fontina, and Gouda cheese are good options.

Add more milk if you haven't already. More milk leads to less dry mac and cheese. If that doesn't work and you've already tried, use a different type of cheese. Velveeta works well.

If your mac and cheese tastes bland, it's either because it's under-seasoned, you didn't use flavorful cheese, or you didn't use enough cheese. Try adding a little more salt first, because that might fix it.

For many Black Americans, a hot, baked dish of mac and cheese represents celebration and togetherness. It is brought out on holidays and during celebrations. As a soul food staple, mac and cheese recipes are often passed down through generations and are an integral part of many family histories.

Macaroni and cheese is a classic soul food side dish, that many would agree no meal is complete without. This dish has been a staple for many family gatherings in the United States for as long as most of us can remember.

How did macaroni and cheese become soul food? ›

Macaroni and cheese was featured in cookbooks and became a culinary delight among the wealthy, but it also was a dish for the poor. After slavery, Blacks often relied on relief organizations and food from the government, which often included macaroni and processed cheese, making a quick, easy and affordable meal.

Not salting the pasta water

And great pasta begins with water that's been heavily salted. We're talking ocean water levels of salt. Not adding salt to your water leads to bland, tasteless noodles. This, in turn, leads to a finished product that is flavorless even after adding the cheese sauce.

You added too much milk probably. You may have overcooked the pasta or not drained it thoroughly. Macaroni and cheese requires 3 ingredients and boiling water. Elbow macaroni, grated cheddar cheese, and milk.

It's not southern mac and cheese if it doesn't have eggs in it- this is one of the primary differences between northern and southern. I also suggest mixing everything together before pouring into your casserole dish for better distribution.

The best known "types" of traditional Southern cheese are pimento cheese (which is a dip, not a cheese itself), and hoop cheese, which is now a relative rarity, but was ubiquitous before the 1960s in local stores.

Food historian Adrian Miller points out that while Thomas Jefferson often gets credit for popularizing macaroni and cheese in the United States, it was of course his enslaved black chef James Hemmings who learned to cook it. In the Antebellum South, mac and cheese was a weekend and celebration food.

The south is a magical wonderland where the okra is fried, the gravy is plentiful, and even mac and cheese is considered a veggie.