This Mac and Cheese recipe reflects my take on the Southern Style Classic. It’s milder flavor has a little bite of hot peppers and a slight warm, nutty taste from the addition of nutmeg; the combination is absolutely scrumptious. It’s great as a meal or serve as a side dish. It is also perfect as a make ahead dish! I hope you will try this recipe and enjoy it as much as we do. Happy Cooking.
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Mac and Cheese | Southern Style Recipe
An easy and delicious side dish.
Ingredients
FOR THE VEGGIES:
- 2 Jalapeños peppers seeds removed and finely diced
- 1 medium shallot peeled and finely diced
- 3 cloves garlic crushed
SPICES:
- 1 1/4 teaspoon sea salt adjust for your diet
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon freshly grated nutmeg
CHEESE SAUCE:
- 5 tablespoons unsalted butter
- 1/3 cup all purpose flour
- 3 cups milk I used carnation. Can sub whole milk
- 2 cups mild yellow cheddar cheese freshly shredded. (reserve 1 cup for layering and topping)
- 1 cup sharp white cheddar cheese freshly shredded
- 1 cup Moneterey cheese freshly shredded
- 2 large eggs beaten
PASTA:
- 1 lb Macaroni pasta
- water and salt for cooking pasta
TOPPING:
- 1/2 cup ritz cracker crumbs (10 to 15 crackers crumbled finely).
- 1 tablespoon butter melted
Instructions
Preheat oven 375F Degrees
Bring a large pot of salted water to a boil. [For cooking the pasta simultaneously.]
Let's cook the veggies:
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Heat 1 tablespoon extra virgin olive oil to a non-stick frying pan, over medium heat.
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Add the jalapeño peppers and shallots. Season with a pinch of salt and freshly ground black pepper. Saute 5 to 6 minutes.
Note: I mix together the total recommended salt and black pepper and I used a pinch of this to season the veggies.
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Turn off the stove and set aside.
Check on the pasta water. It should be boiling. Add the pasta if it's boiling.[You can cook the pasta ahead if you prefer, but don't add any oil to it once it is done.]
Let's make the sauce in the meantime:
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In a heavy bottom pot, add 5 tablespoons unsalted butter.
Use medium to medium-low heat.
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Allow the butter to melt without browning it. Slowly sprinkle in the flour. Use a whisk or spatula to stir constantly. Cook 30 to 60 seconds.
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Stir in the nutmeg.
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Slowly pour in the milk, stirring as you go.
Note: stiring as you sprinkle in the flour helps to prevent lumps.
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Cook the sauce for 2 to 3 minutes until it starts to thicken. Stir frequently.
Note: Keep an eye on the pasta. Drain and set aside if it becomes ready before the sauce.
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Turn off the stove. Stir in the cooked veggies. Stir.
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Add in the cheeses, stiring until melted and smooth.
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In a bowl or measuring cup, beat the eggs. Quickly pour in 1 ladle of the cheese sauce. Whisking together quickly to prevent the eggs from scrambling.
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Pour the eggy cheese sauce into the pot of cheese sauce. Stir to combine.
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Mix in the cooked pasta. Stir unitil thoroughly combined.
Let's prepare the mac and cheese for baking:
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Grease a 9×13 inch oven proof baking dish. Place on top of a 1/2 sheet pan.
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Spread 1/2 of the mac and cheese sauce on the bottom of the pan.
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Sprinkle with 1/2 cup shredded mild yellow cheddar cheese.
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Pour in the remaining mac and cheese sauce. Spread evenly.
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Sprinkle with the remaining 1/2 cup cheese.
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Combine the crumbled cracker crumbs and melted butter.
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Sprinkle it on top of the mac and cheese.
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Bake in the preheated oven for 20 to 25 minutes until it's nice and bubbly.
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Remove from the oven. Allow to sit 10 to 15 minutes before cutting.
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Serve and enjoy!
Recipe Notes
Video tutorial available – link in summary.
This recipe can be made ahead.Â
