This ultimate southern-style mac and cheese by Cooking with Freddie is a total hit in my neighborhood! Everyone8217;s been asking me to make it every weekend. It8217;s cheesy, full of flavors, and just irresistible.
- 2 cubes of chicken-flavored bouillon
- 1 (16 oz) elbow Mac and Cheese
- 1 stick of salted butter
- 3 tablespoons of all-purpose flour
- 2 cups and 1/2 cup of whole milk (divided)
- 8 oz Velveeta cheese (chopped into small pieces)
- 1 block of Colby jack cheese (shred)
- 1 block of medium cheddar cheese (shred)
- 8 oz bag four cheese Mexican
- 2 tablespoons of sour cream
- black pepper
- cayenne pepper
- paprika pepper
- garlic powder
- onion powder
- Badia complete seasoning
In a deep pot, add 12 cups of water and 2 cubes of chicken-flavored bouillon. Once boiling, add the elbow mac and cheese. Cook based on package instructions. Strain once cooked.
In a big pot, add 1 stick of salted butter and 3 tablespoons of all-purpose flour. Mix and allow the flour to cook. Next, add 2 cups of whole milk, chopped Velveeta cheese, some shredded Colby jack cheese, some shredded cheddar cheese, black pepper, and all four-cheese Mexican. Mix everything until well combined.
Once everything is melted, add salt, cayenne pepper, and paprika. Stir until well incorporated. Next, add garlic powder, onion powder, and complete seasoning. Mix well.
Pour the cheese sauce into the elbow pasta. Mix until everything is well-coated. Add two tablespoons of sour cream and half a cup of whole milk. Taste and adjust seasonings based on your preference.
Grease your aluminum tray with non-stick spray, then transfer your mac and cheese. Cover it with aluminum foil and place it inside the oven and bake at 350F for about 20 minutes.
Remove from the oven and mix it. Add the remaining Colby jack cheese and cheddar cheese on top. Sprinkle it with a little bit of cayenne and paprika if desired. Place it inside the oven and bake at 350 degrees on the top rack.
Ultimate Southern Style Mac and Cheese
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