Southern Ann: Baked Macaroni & Cheese
Updated: Sep 4
I'm pretty sure we all look for the perfect baked macaroni and cheese recipe. The one that can be passed down from generation to generation!
People tend to keep a tight grip on their family recipes but I am a firm believer in recording our history for the next generation and all the other families in the world! I mean how else would they know that we produced a flavor-filled dish?
How did this dish come about?
"Well, I always Googled baked macaroni dishes every year for Thanksgiving! Each year, I would try different cheeses, different milks and different seasonings. Then in 2019, I created a family favorite! How did I know it was a hit? The next year when I made another dish, my family let me know that it was good but they loved last year's dish! I have been creating this beauty with tweaks ever since."
How did this dish come about?
" Honestly, I think it was the simplicity of it all! I didn't use a lot of seasonings; I didn't use a lot of milk and I kept the cheese the same! It was so easy yet so delicious! Plus, it was pretty healthy!"
How did this dish come about?
" Honestly, I think it was the simplicity of it all! I didn't use a lot of seasonings; I didn't use a lot of milk and I kept the cheese the same! It was so easy yet so delicious! Plus, it was pretty healthy!"
One unique ingredient to remember. Now, I am not a milk girl! We do not get along if you catch my drift! Now with most baked macaroni and cheese recipes they want milk, milk and more milk! I do not use regular milk in my dish. We use (spoiler alert) ALMOND MILK! Now you may be thinking, does it even have the same taste! I'm here to tell you that every time I have used almond milk my family has preferred it over regular! ALWAYS!
I know that if you try this dish at home, your family will love it too!
Southern Ann Baked Macaroni and Cheese
Prep Time 30 minutes Cook Time 15-20 Minutes Total Time 45-50 minutes Servings 12 Calories Author Jasmine Kelle
INGREDIENTS
1 lb. elbow macaroni
1/2 c. unsalted butter
1/2 c. flour
4 c. Silk Almond Milk (Vanilla Unsweet)
6 c. Sargento Sharp Cheddar Cheese
pepper to taste
1 tbsp garlic salt
OPTIONAL TOPPINGS INGREDIENTS
2 tbsp unsalted butter
1/2 c. panko bread crumbs
INSTRUCTIONS
Preheat oven to 350 F.
Cook pasta just a little under al dente (look at the package instructions to see how long you should cook.) Be sure to not overcook pasta.
Drain pasta and set aside.
In a large saucepan, melt 1/2 c. butter over medium heat. Whisk in the flour and cook 2-3 minutes. Add the garlic and pepper to taste. Slowly pour in the almond milk, whisking until smooth. Heat the mixture to a low boil until thickened. Remove from heat. (Keep in mind: the mixture will be liquid at first, just be patience and let it thicken)
Butter a 9"x13" baking dish
Add hot pasta to the dish.
Sprinkle the 6 cups of shredded cheese over the pasta.
Pour the thickened cream sauce over the pasta and cheese. Let it sit until the cheese has melted and then stir together.
(Optional) Melt 2 tbsp of butter over medium heat. Add in breadcrumbs, stirring constantly until golden brown, about 3-5 minutes. Pour over the mac and cheese. (if you don't want the breadcrumb topping, you can sprinkle about 1 c. of shredded cheese over the mac and cheese)
Bake for 30 minutes. Do not over bake. Serve warm.
Enjoy!