It sure doesn’t get any better than this southern style mac and cheese. Rich in flavor, extra cheesy, and true to it’s classic southern roots with those crispy brown edges.
Happy Black History Month!!!
I’ve teamed up with 27 other amazingly talented black food blogger’s this month to showcase and celebrate food in black culture. We’re having a virtual Black History Month Potluck for the 2nd year in a row and I couldn’t be happier to contribute a recipe yet again this year! All of us bloggers will be sharing dishes that have deep rooted ties to black culture. I’ll be including all of the recipe links from these amazing bloggers below so be sure to check them out. You’ll find dishes from African to Creole, and Caribbean to Southern; there’s so much deliciousness! I made this epic southern cornbread last year for the potluck and it was a huge hit. There simply aren’t enough words to describe the food in black history and culture. So many dishes have ties to hugely impactful movements within black history.
And if you know me, you know I’m a big pro-black activist. I firmly believe in being vocal about social justice within the black community, buying from black-owned and operated businesses, loving and supporting my fellow black people, and so much more. For the sake of keeping things related, I’ll just stick to talking about food. I’m sorry, but I gotta say it. When it comes to food, black people usually don’t play. We will spend hours upon hours prepping for a special meal. Our food is usually seasoned well with delicious spices, marinades, and sauces. Black people pride themselves on making sure a dish is top notch. And don’t let that dish come out any less than or you will get talked about, ha!
Family get togethers, potlucks, and reunions are usually a staple within black history and culture. You’ll almost always find Aunt Bertha’s fried okra, Cousin Taye’s oxtail, or Momma’s sweet tea. Family reunions are the best where you’ll find copious amounts of food that has been loved on with such history behind it. A stereo blaring heavy beats and groovy tunes is often heard in the background. While everyone waits for the food to be finished and assembled, dance battles with family members have probably ensued. And you might even overhear various family members talking about each other too lol. No matter what though, these very elements make up such a culturally symbolic stamp within black history.
Now I don’t know what’s more southern than mac and cheese.
There is usually a big ole casserole dish full of mac and cheese at almost every, single, black function. I knew that when I was asked to participate in the #BHMPotluck again that I had to make this southern favorite. I’ve been making mac and cheese for years and I’ve always tweaked things, added new flavors, or taken certain ingredients out. I’ve found the most perfect recipe in this here southern style mac and cheese.
In my honest opinion, when it comes to mac and cheese, you either come correct or you don’t come at all. Hence the reason I’ve never found the perfect recipe until now. Southern style mac and cheese is usually baked with loads of cheese, a creamy base to “hold” and bring together the macaroni, and flavorful. It should be a crime for any mac and cheese to come out bland. For this recipe, I’m using three different kinds of cheese. And it’s important that you know I’m going to kindly ask you to hand-grate the cheese yourself instead of buying the pre-shredded kind. I know, I know. You’re probably like, Quin wtf. But I promise that hand grating the sharp cheddar and Monterey Jack cheese yourself yields a more creamy consistency in the finished product.
I’m gonna let you in on a little secret. Next time you buy a pack of pre-shredded cheese look closely at it and you’ll see the saw dust coating on it. This is not entirely bad as it is safe to consume however because of that saw dust, it disrupts that creaminess we want in mac and cheese. Plus, you’ll get a little arm workout in the process and it only takes a few minutes. So hey, you’re still winning!
This southern style mac and cheese is perfect to make for just about any occasion. It’s great for dinner, potlucks, and for the holiday table. Seeing people take their first bite of this mac and cheese is my favorite part. Their eyes usually glaze over with that look. You know, the one where you don’t even have to say the words on how mouthwateringly delicious something is. Yeah, the best feeling ever.
Don’t forget to check out all of the other Black History Month Virtual Potluck recipes below!
Happy Black History Month ✊🏾
- 1 lb (1 box) elbow macaroni
- 1 stick unsalted butter
- 2 eggs
- 2 cups half and half
- 2 cups (16 oz block) extra sharp cheddar cheese, grated
- 2 cups (16 oz block) Monterey Jack cheese, grated
- 8 oz block Velveeta cheese
- 1 tsp seasoned salt
- ¼ tsp ground mustard
- ¼ tsp paprika
- ¼ tsp garlic powder
- A pinch of fresh cracked black pepper
- Preheat the oven to 350°F and butter a 9X13-inch baking dish.
- Hand-grate the extra sharp cheddar and Monterey Jack cheese and set aside.
- In a large sauce pan, bring water to a boil.
- Cook macaroni according to package directions (al dente).
- Drain water from macaroni and return to pot.
- While macaroni is still hot, add butter, and stir until butter has melted completely and fully coated the macaroni.
- In a medium sized bowl, combine the eggs, half and half, and all of the spices together. Whisk until fully incorporated.
- Add egg mixture to macaroni pot as well as the majority of the grated cheese, leaving a few handfuls for topping. Cube the Velveeta and add in as well. Stir to mix well. The mixture will look creamy and all the cheese should have melted. If you see a few chunks of cheese unmelted, this is ok as any remains will melt away in the oven.
- Pour contents into prepared baking dish and top with any remaining grated cheese.
- Bake for 35-40 minutes or until top of mac and cheese is lightly golden brown.
- Let cool before serving and enjoy!
*BLACK HISTORY MONTH VIRTUAL POTLUCK*
…27 amazing recipes from the best black food bloggers around the web!
Beautiful Eats & Things \ Turkey Sausage Stuffed Collard Green Wraps
Better With Biscuits \ Corn Pudding
Beyond The Bayou Food Blog \ Redfish Courtbouillon
Brandi’s Diary \ Better than Jiffy Cornbread from Scratch
Chef Kenneth \ Fried Sweet Potato Hand Pie
Chocolate For Basil \ Pilau and Kachumbari (Spiced Rice with Pico)
Cooks with Soul \ Braised Short Rib Meatloaf
D.M.R. Fine Foods \ Cinnamon Raisin Bread Pudding
Dash of Jazz \ Nigerian Jollof Rice
Domestic Dee \ Fried Peach Hand Pies
Eat.Drink.Frolic. \ Olive Oil Collard Greens
Food Fidelity \ Mofongo Relleno
Food is Love Made Edible \ Buttermilk Biscuits with Fried Chicken and Tabasco Honey
High Heels and Good Meals \ Crawfish Étouffée
HomeMade Zagat \ Shrimp with Spicy Curry Cream Sauce
Houston Food Fetish \ Sweet Almond Tea Cakes
In the Kitchen w/Kmarie \ Pineapple Lemonade
Marisa Moore Nutrition \ Bourbon Peach Glazed Salmon
Meiko and The Dish \ Candied Bourbon Peach Cobbler
My Life Runs On Food \ Lentil Soup and Roast Okra
Orchids + Sweet Tea \ Carrot and Zucchini Noodles Stir Fry with Shrimp
Raised on Ramen \ Orange Glazed Brussels Sprouts
Savory Spicerack \ Creamy Fish Stew
Simply LaKita \ Blackberry Cobbler
The Hungry Hutch \ Orange Bundt Cake with Vanilla Glaze
The Kitchenista Diaries \ Smothered Turkey Wings
The Seasoning Bottle \ Honey Turmeric Skillet Chicken