This week I’m brushing up on my cooking skills and practicing my Southern Baked Macaroni and Cheese recipe.
I love this recipe so much and the reason I need to practice is because I am not from the south. In fact, I’m the polar opposite of a southerner. I’m a northerner born and raised in New York City. I met and married my husband who is southerner to the core. He loves southern food and has the sweet southern drawl I love. It has taken me over a decade to perfect this recipe, learning alongside the women in his family during holidays since we married. This was my year to host Christmas dinner and I want everything to be delicious.
Today I’ll show you how I make Southern Baked Macaroni and Cheese. In addition, I’m going to share some very important food safety kitchen tips.
FOOD SAFETY KITCHEN TIPS
Before, during and after preparing a meal wash your hands for at least 20 seconds with soap and running water.
Always start the food prep process with a clean washcloth and use a disinfectant to clean the kitchen counters and sink area.
When cutting and prepping foods, make sure to use separate dishes and cutting boards for fresh produce and raw meat and poultry ingredients.
When storing food in the refrigerator, keep meat and poultry on a lower shelf, below produce and ready-to-eat foods. Ensure the temperature in your refrigerator is 40 degrees F or below to reduce the risk of foodborne illness.
SOUTHERN BAKED MACARONI AND CHEESE
16 oz. of macaroni or penne noodles
1 cup. mild cheddar cheese (shredded)
1/4 cup. sharp cheddar cheese (shredded)
1/4 cup Monterrey Jack cheese (shredded)
1/4 cup Colby cheese (shredded)
1/2 cup of Velveeta
2 large eggs
2 cups of milk
1/2 stick of butter
salt & pepper
1. Start by washing your hands with warm water and soap for at least 20 seconds before and after handling food. Wash your cutting boards and countertops with hot soapy water.
2. Preheat oven to 350°F.
3. Fill a large pot with 6 cups of hot water, a tablespoon of salt and bring to a boil.
4. Place macaroni into boiling water and cook for 12 minutes, remove and strain in a colander. Set aside. Return the empty pot to the stove.
5. Crack two eggs in a small bowl and mix. Wash hands with warm water and soap after handling raw eggs.
6. Place salt, pepper, butter, eggs, milk, velveeta, 1⁄2 cup mild cheddar cheese, 1⁄4 cups of sharp cheddar, Monterey Jack, and Colby cheeses into the empty pasta pot and mix over medium heat until slightly melted.
7. Return the macaroni noodles to the same pot and mix well until cheese is fully melted.
8. Pour the macaroni and cheese into a greased baking dish.
9. Bake for 30 minutes. Insert a cooking thermometer into the center of the macaroni and cheese. Continue baking until the internal temperature reaches 160°F. Then top with remaining shredded cheese and bake 5 minutes until the cheese is melted.
10. Serve immediately.
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