Need a good Southern Style Baked Mac N Cheese Recipe....

Unknown

Anybody have a good one?

egret

BravoWhiskey,
This is a very good version that I have cooked at several fests :[p] Macaroni & Cheese with Wine
by John Hall (egret)[p]Ingredients :[p]1 1/2 cups uncooked elbow macaroni
1/4 cup chopped onion
3 Tbs. butter (melted)
3 Tbs. all-purpose flour
1 1/2 cups milk
1/2 cup dry white wine
1/2 tsp. salt
pinch of pepper
3 cups (12 ounces) shredded sharp cheddar cheese (divided)
paprika
dry bread crumbs[p]
Establish BGE at 350 degrees.[p]On range top :
Cook macaroni, drain and set aside.
Sauté onion in butter in heavy saucepan; add flour, stirring until mixture is smooth.
Cook one minute, stirring constantly.
Gradually add milk and wine; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Remove from heat; add salt, pepper, and 8 ounces of cheese.
Stir until cheese melts.
Add macaroni and mix well.
Pour into a lightly greased 2-quart casserole.
Sprinkle with 4 oz. cheese, paprika and bread crumbs.[p]Cover and bake in green egg for 15 minutes.
Uncover and continue baking 15 minutes.
Remove and let rest for about 10 minutes before serving.[p]

thirdeye

BravoWhiskey,[p]Here ya go. Weaver D's 3 cheese mac and cheese is hard to beat.[p]1 lb pasta shells
6 ounces each (shreaded) of:
sharp cheddar
mild cheddar (I use Monterrey jack)
mozzarella
1 egg (beaten)
1 tablespoon black pepper
1-1/2 cups milk
1/4 stick butter (sliced)
1/8 stick margarine (sliced)[p]Boil macaroni until just tender, drain and pour into a Pyrex baking dish. Add cheese and pepper, mix. Combine eggs and milk then pour over macaroni. Top with butter/margarine. Bake at 350° until golden and bubbly.[p]~thirdeye~

Smokin' Lady

BravoWhiskey, I'm going to throw mine in the ring since you mentioned wanting a Southern style. This recipe is from the Hell's Backbone Grill in Boulder, Utah and I have made it on the egg several times. Has a real nice bite without being too spicy. [p]Macaroni and Cheese from Hell's Backbone[p]2 tbsps. unsalted butter
1 med. onion, minced
1 1/2 cups corn kernels, raw fresh or thawed frozen
1 cup chopped, peeled & roasted poblano chiles or other mild green chiles
1 cup chopped, peeled roasted red bell peppers
1 jalapeno chile, minced (optional)
2 tsps. salt
3 cups whipping cream or half-and-half
2 generous cups (about 9 oz.) grated pepper Jack cheese
1 15-oz. can diced tomatoes with juice
1 tsp. Dijon mustard
1/2 tsp. ground cumin
1/2 tsp. fresh ground black pepper
1/8 tsp. fresh grated nutmeg (or 1/2 tsp. dry)
1/8 tsp. cayenne
1 16-oz. pkg. elbow macaroni, cooked as directed, warm
1/3 cup Parmesan cheese mixed with 1/3 cup dry bread crumbs[p]Get egg up to 350 degrees (for set up I used plate setter, legs up, then a pizza stone, then my Dutch oven). Melt butter, then add onion and cook till soft. Stir in corn, poblanos, bell peppers, jalapeno (if you're using it), and salt. Let cook, stirring a couple of times until just a little liquid remains. Add cream and let heat up just until small bubbles break around the edge of your pot, about 10 minutes. Remove from egg and stir in Jack cheese, then tomatoes and spices. Add more salt if needed. Add the warm, cooked macaroni to the pot, top with Parmesan crumb mixture. Return to egg, cook at 325-350 degrees for approximately 35 minutes, until top is crusty and edges are bubbly. Let sit for at least 10 minutes before serving.

Dr. Strangelove

thirdeye,[p] You in Athens? I ate at Weaver D's many times back in the day while a UGA student...