Now Bubba don’t play around when it comes to mac and cheese. This one’s creamy in the middle, golden and bubbly on top, and downright sinful in all the right ways. It’s the kind of side that turns into the main dish ‘cause folks just can’t stop eatin’ it.
Ingredients:
- 2 cups elbow macaroni (uncooked)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Colby Jack or mozzarella
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk (whole milk works best)
- ½ tsp salt
- ¼ tsp black pepper
- Optional: pinch of cayenne or smoked paprika for a little kick
Directions:
- Boil the Noodles: Cook macaroni till just tender (don’t overdo it), drain, and set aside.
- Make the Roux: In a saucepan, melt butter over medium heat. Whisk in flour and stir about a minute till smooth.
- Add the Milk: Slowly whisk in milk, stirrin’ till thickened and creamy — about 3–4 minutes.
- Add the Cheese: Stir in most of the shredded cheese (save a handful for the top). Season with salt, pepper, and cayenne if you like a kick.
- Bake It Up: Combine pasta and sauce in a greased baking dish, sprinkle the rest of the cheese on top, and bake at 350°F (175°C) for 25–30 minutes, till golden and bubbly.
Bubba’s Tip:
“If ya want it extra fancy, crumble some buttery crackers on top before bakin’. Gives it that crispy edge that’ll make folks fight for the corners.”
Storage:
Cover and refrigerate leftovers up to 4 days. Reheat in the oven with a splash of milk or butter to bring it back creamy.