I can go on, and on… but just watch the video below, and see how creamy and cheesy this macaroni and cheese is for yourself! Don’t forget to share this mac and cheese casserole recipe on Facebook & Pinterest! Check out my video tutorial on how to make this deliciously creamy southern baked macaroni and cheese casserole! Make sure you’re subscribed to my YouTube channel and never miss a recipe upload. and walks away…) I’m not playing y’all!Īnd guess what?! I only use two different cheese in this recipe! Two EASY TO FIND cheeses!! No more searching for hard to find cheeses, I got you covered with this one. This macaroni and cheese casserole is the creamiest, cheesiest, best ever macaroni and cheese recipe. HOWEVER, I’m about to blow your minds with this right here southern baked macaroni and cheese casserole recipe! And the soul food macaroni and cheese has been a holiday favorite since I dropped it. I know a lot of you LOVE my southern baked macaroni and cheese recipe, while others swear by my slow cooker macaroni, and cheese.

I always get asked which macaroni and cheese recipe I like best, but honestly – I love ALL my macaroni and cheese recipes! If you ask me they are all the bomb, like seriously. There’s just something about creamy cheesy macaroni and cheese that I can’t resist. I guess it’s safe to say that macaroni and cheese is definitely one of my favorite dishes. I’ve shared so many! I have a southern baked macaroni and cheese recipe, a slow cooker mac and cheese, stovetop macaroni and cheese, and even a soul food macaroni and cheese. You can change up the seasonings as you like! I've just included what I use in mine.Southern style macaroni and cheese casserole, smothered in a homemade creamy cheese sauce, and layered with tons of cheese!īy now you know I am the queen of macaroni and cheese recipes. You probably won't use the whole pound of pasta, but it's good to cook the whole thing so you get the right sauce/pasta ratio. Sharp cheese is better! The flavor will be slightly diluted in the roux/milk mix. The more processed the cheese is, the greasier it will get. Use a high quality cheese - cheese that comes shredded and covered in cornstarch is bad.

:) The additional butter also made it greasy. 4 tablespoons of each still make enough roux to thicken additional milk/cream. This recipe is easily doubled, but I've found that when I double it I don't increase the flour/butter. You can even do one cup of milk and one of cream if you're feeling crazy! I prefer to use whole milk - I've used lower fat milks in the past and it just tastes a little flat. 2 cups whole milk (room temp is best! - set it out a little before you begin)ġ pound cheese of choice - go for sharp and/or stinky.

Best ever macaroni and cheese