This macaroni and cheese casserole is baked to perfection in the oven, easy to make, and a family favorite! Its just about a requirement that all Americans love macaroni and cheese in some form and at some time in their lives, I’m no different. Growing up, my mother made a with a sauce that was smooth as silk and permeated every particle of perfectly cooked macaroni. It was my brother’s favorite so she usually made it every Sunday. As a teen, we all became well acquainted with the boxed stuff, thrilling over the marvel and convenience of the powdery sauce which combined with milk to deliver the ideal after school snack for three busy young people on the go. After I had my own kids, however, I quickly learned why my mother seldom ate Mac and Cheese. My kids loved it so much that I got burned out just from stirring those countless pots of pasta.
Then a few years ago I realized something – I missed my mac and cheese. I needed to reacquaint myself with it.
While my mother’s mac and cheese is to die for, I longed for a stringy, cheesy, casserole, version in my adult years. Something as far from the boxed stuff as I could get without introducing things my children would consider “weird”. Voila, Baked Macaroni and Cheese was born. Jenny, the first time I made this, I made it exactly according to Christy’s recipe, and I thought it was one of the best Mac and Cheese recipes I’ve ever eaten.
Having said that, I needed one that I could portion out into squares, to fit into a container we were preparing to feed a group of homeless folks. I also needed it to be easy, and one we could share with others to make to our specifications. So, the changes I made were to slightly undercook the macaroni, by about two minutes, I beat three eggs into a measuring cup, checked the measurements, and then added a cup of canned evaporated milk. I also only had mild cheddar to use, so I added a half cup of Parmesan to the cheese (just the green can stuff) and lowered the salt just a bit to compensate. It came out well, we could cut it in squares, once it cooled a bit. It added a bit of that “eggy” taste to it, and was a bit more like the kind we had at church potlucks when I was a kid. I like it both ways.
If I was doing it for me, I’m not sure I would change Christy’s recipe a single bit, other than to add crushed up saltine crackers over the top, after you take the foil off, which I didn’t try with either recipe, but I’m going to! I would also use extra sharp cheddar, and maybe still add the Parm, but I REALLY like sharp cheese.
Hope this helps answer your question. You are correct. But with the scalloped potatoes, you can either add the cheese or not. I prefer scalloped potatoes without cheese, but layered with lots of onions in between the potatoes, which can caramelize, if cooked covered long enough. This mac & cheese recipe is great, because it is time saving, as well as one of the best recipes you will find. The butter and milk and flour (and cheese) actually create their own “white sauce” while it bakes. Normally a white sauce is made separately in a small sauce pan, and requires careful attention.
After thickens, you melt the cheese into it. For a good mac & cheese, you then mix the sauce and noodles together in a larger bowl or pot (very messy). Of course, you add extra cheese, crumbs, or whatever touches you are in the mood for, once you get the mixture into the pan.
Starting separately with the cream sauce and adding the cheese, or doing it like this recipe come out differently, even if using the same ingredients. I think that it is a little thicker, creamier sauce when you make the white sauce first.
But you can’t go wrong either way. Both get compliments. But I prefer CHRISTIE JORDAN’S recipe. It is excellent, very fast, and has less cleanup.
I make it faster. After I drain the noodles, I add the butter and other ingredients and stir lightly and pour into the pan. Then I add extra cheese and toppings I want.
Crispy Southern Baked Chicken And An Absolutely To Die For Mac Free
But would you like to know my DECADENT VERSION of her recipe? I also like to add something sharp, like some canned parmesan cheese. But I substitute a good portion CREAM for the milk.
Something to die for. It’s after midnight. But writing this note — well — I’m off to start boiling my macaroni. Got to have some mac & cheese and try some of these suggestions. When I married almost 58 years ago (and counting) we were given a cookbook for two.
In it was a recipe for baked macaroni and cheese. Not being sure when the noodles were tender, this recipe solved the problem for me. Bring the water to a boil, add salt to taste, and macaroni noodles. Bring to a boil and simmer for 3 minutes, stirring constantly. Take off heat, cover and let stand 10 minutes. Then use your recipe to complete the dish. Solves the problem of tenderness.
Love your recipes and have all your books.
27K Shares Truly crispy fried chicken tenders are a dinnertime staple you’re whole family will love. Get all my tips for making that crispy crust you crave, seasoning like a pro (and shortcuts if you don’t know how), and fry them up like “cast iron skillet” is your middle name. This post contains affiliate links. I’m not going to lie or sugar coat this.
If you haven’t ever fried anything, you’ll more than likely mess this up. Because there’s some sort of rule that says that if you don’t get your first cast iron skillet by the age of 5, you won’t be able to hack it as an adult. No–frying takes practice. Sometimes you’ll burn things, sometimes you’ll cook it too low and all the breading will fall off. Sometimes it will be golden on the outside and raw in the middle.
You just can’t give up. If you need to, use an electric skillet where you can set the heat or a fryer for safety.
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Please don’t burn your house down. Don’t walk away from it.
Don’t do laundry. Don’t take a nap. (I know a friend who has!) My crispy fried chicken tenders don’t have any buttermilk listed, but if you want to wet yours in some before you drop them in the first round of flour, you can do that. I just didn’t here because I get the best crust with egg and flour. No matter what–once you get the hang of this, you can FRY ANYTHING.
You can make your family the most unhealthy ones on the block. I mean–think about it: donuts, pickles, Twinkies, funnel cakes.
Funnel cakes. I’m just looking out for your best interests here. I am your enabler. Tips for the best crispy fried chicken tenders -Make sure your flour is well seasoned. If you aren’t confident in that area, I’ve given you measurements for salt and pepper in the recipe. You may also want to It’s already perfectly salted so there’s no guessing.
Here’s what it looks like, and you can get it on Amazon: -Use a good skillet that controls heat well. Of course I’m going to recommend cast iron.Press the breading on your chicken tenders really firmly, then let them sit for a couple of minutes before you fry them. This makes the breading soft of gooey and it crisps up even better.