Uses real cheese - no packaged, pre-shredded cheeses and no Velveeta cheese( plastic cheese) That's basically what we're making in this recipe and it's not hard to make at all! Start with a quick basic white cream sauce, (known as Bechamel sauce) then add cheddar cheese.īechamel is one of five French 'Mother' sauces when you add cheese, it turns into ' Mornay' sauce. It's what gives this classic side dish it's creaminess and super silky cheese sauce. It's a staple with fried chicken, especially at family reunions and church potluck dinners!īut no matter how you make these fancy variations, you need to start with a good basic mac and cheese recipe like this one.Ī roux is the basis for this recipe. You'll find this cheesy noodle side dish in just about every restaurant south of the Mason-Dixon line, and in variations-some include chopped ham, chopped broccoli, or lobster and shrimp. You see, there's meat, potatoes, something green and 'mac and cheese' and I'm not talking about the blue box-I'm talking homemade. Southern mac and cheese is its own food category. Want to make it au gratin? Top with breadcrumbs, a little melted butter and broil for a few minutes! You'll love this creamy Southern macaroni and cheese recipe! All-natural, made with real cheddar (no processed or fake cheese here), this creamy concoction of cheesy elbow noodles can be served right off the stove or baked in the oven!

How to make a roux for mac and cheese