Mac and Cheese | Southern Style

Easy Southern Style Mac and Cheese.
Jump to Recipe

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.

Try these other versions of Mac and cheese recipes:

Smokey Mac and Cheese

Turkey Mac and Cheese Lasagna

Want more wholesome and healthy recipes? Sign up for exclusive email updates.  Follow Us on Social Media: YouTube, Pinterest, Instagram,Twitter, Facebook, ,Linkedin

5 from 1 vote
Print

Mac and Cheese | Southern Style Recipe

An easy and delicious side dish.

Course brunch, Dinner, Side Dish
Cuisine American, Caribbean, Easy, Hearty
Keyword Best Mac and Cheese, Cheddar Cheese Recipe, Cheese Recipes, How to make Southern Style Mac and Cheese, Mac and Cheese, Macaroni Recipe, Side Dish Ideas, Side Dishes
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time: (Optional) 10 minutes
Total Time 1 hour 5 minutes
Servings 8 People
Calories 681 kcal
Author Yasmin Jackson

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:

  1. Heat 1 tablespoon extra virgin olive oil to a non-stick frying pan, over medium heat.

  2. 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.

  3. 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:

  1. In a heavy bottom pot, add 5 tablespoons unsalted butter.

    Use medium to medium-low heat.

  2. 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.

  3. Stir in the nutmeg.

  4. Slowly pour in the milk, stirring as you go.

    Note: stiring as you sprinkle in the flour helps to prevent lumps.

  5. 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.

  6. Turn off the stove. Stir in the cooked veggies. Stir.

  7. Add in the cheeses, stiring until melted and smooth.

  8. 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.

  9. Pour the eggy cheese sauce into the pot of cheese sauce. Stir to combine.

  10. Mix in the cooked pasta. Stir unitil thoroughly combined.

Let's prepare the mac and cheese for baking:

  1. Grease a 9×13 inch oven proof baking dish. Place on top of a 1/2 sheet pan.

  2. Spread 1/2 of the mac and cheese sauce on the bottom of the pan.

  3. Sprinkle with 1/2 cup shredded mild yellow cheddar cheese.

  4. Pour in the remaining mac and cheese sauce. Spread evenly.

  5. Sprinkle with the remaining 1/2 cup cheese.

  6. Combine the crumbled cracker crumbs and melted butter.

  7. Sprinkle it on top of the mac and cheese.

  8. Bake in the preheated oven for 20 to 25 minutes until it's nice and bubbly.

  9. Remove from the oven. Allow to sit 10 to 15 minutes before cutting.

  10. Serve and enjoy!

Recipe Notes

Video tutorial available – link in summary.

This recipe can be made ahead. 

Nutrition Facts
Mac and Cheese | Southern Style Recipe
Amount Per Serving
Calories 681 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 20g125%
Cholesterol 135mg45%
Sodium 916mg40%
Potassium 374mg11%
Carbohydrates 65g22%
Fiber 3g13%
Sugar 7g8%
Protein 27g54%
Vitamin A 1118IU22%
Vitamin C 17mg21%
Calcium 539mg54%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Please follow and like us:
Rate this recipe

Leave a Reply