Recipe: Southern cafeteria-style mac ’n cheese

Inspired by my trip to Nashville, where I had tasty meals at both Arnold’s Country Kitchen and Hattie B’s Hot Chicken, here’s a recipe for mac ’n cheese. I had this dish at both restaurants—Arnold’s makes a pretty classic one, while Hattie B’s adds pimento cheese.Funny story: during one of my NMO attacks years ago, I was put on several days of intravenous corticosteroids, whose side effects include insomnia, water retention, and increased appetite. For days, all I craved was instant mac ’n cheese—you know, the kind that comes with a packet of neon orange powder that magically turns into gooey cheese after you add hot water. I even went to Costco and bought a bulk box of the stuff. I just couldn’t get enough. Thinking back on it now, it’s pretty disgusting. But, hey, it was what comforted me at the time.I don’t remember the last time I made macaroni and cheese from a box. Nowadays, there are two types of mac ’n cheese I make: either the more gourmet baked macaroni and cheese with sharp cheddar and panko breadcrumbs (notice how I refer to it by its propername, “macaroni and cheese”), or the one I’m sharing with you below (dubbed mac ’n cheese). This mac ’n cheese is more down-home, more comfort style. It’s the kind you’d find sitting in a hotel pan behind the sneeze guard in some cafeteria down south. It reminds me of my childhood, when my mama used to reward me with a trip to Luby’s after my Saturday morning piano lesson.Make this mac ’n cheese, along with broccoli rice casserole and cornbread or biscuits, and you’ve got yourself some strong sides with a whole lotta soul to your southern meal.

Recipe: Southern Cafeteria-Style Mac ’n Cheese

Notes: Ol’-fashioned mac ’n cheese that you’d find in a cafeteria down south.

Ingredients

  1. 2 tbsp evaporated milk
  2. 2 tbsp AP flour
  3. 1 tbsp unsalted butter, melted
  4. 3 c shredded cheddar or American cheese, divided (12 ozs)
  5. 1 (16 ozs) pkg elbow macaroni, soaked in hot water for 30m
  6. 1/4 c panko breadcrumbs, tossed with 2 tbsp melted butter (optional)

Instructions

  • Prep mac ’n cheese: In a large bowl, mix together evaporated milk, flour, and butter. Stir in 1.25 c boiling water. Stir in 1 c cheddar until smooth. Fold in macaroni, 1 c cheddar, and salt to taste.
  • Bake mac ’n cheese: Preheat oven to 350°F. Transfer to greased 2qt baking dish, cover with foil, and bake 20m. Sprinkle remaining 1 c cheddar and panko if using over top and bake until bubbly, approx 10m more.
  • Let rest 5m before serving.
  • Active time: 15m
    Total time: 1h 10m
    Yields: 2 qts (4 to 6 servings)

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