This mac and cheese has been voted one of the top favorite recipes by many of my readers over the years. Which is why it's here today, on Juneteenth. A baby of the OG 'macaroni pie' recipe created by Thomas Jefferson's chef, trained in Paris, African American Chef James Hemings. You know, the one with all the memes about how only specific people in the family (usually an Auntie or Grandma) are allowed to make it.Ī staple in soul food and southern cooking, this classic mac and cheese goes back generations and is saved for special occasions. The mac that has been in my family for generations, the authentic Southern baked macaroni and cheese made by yours truly, the Southern Queen of Mac and Cheese.ĪKA: The black folk mac and cheese. Southern baked macaroni and cheese, also called soul food mac and cheese, is the ultimate in comfort food.
Please see my Full Disclosure Policy for more details. Bake in preheated oven until the crust is golden brown and the sauce is bubbling, 35 to 45 minutes.This post may contain Affiliate Links.Spray the potato chip mixture with cooking spray. Top the macaroni with the potato chip mixture evenly. Mix crushed potato chips, 1 cup shredded Cheddar cheese, and Parmesan cheese in a bowl.Divide macaroni between two 9x13-inch baking dishes. Stir drained macaroni into the cheese sauce to coat.Once cheese is entirely incorporated, remove sauce from heat. Repeat with remaining half package of Cheddar cheese and the American cheese, about 4 ounces at a time. Add about half the package of shredded Cheddar cheese stir continually until the cheese melts completely. Cook sauce, whisking frequently, until it begins to thicken, about 10 minutes. Stir Worcestershire sauce, mustard powder, onion powder, and cayenne pepper into the mixture season with salt and black pepper. Add remaining 3 cups milk to the mixture, whisking to incorporate. Pour 1 cup milk into the flour mixture, whisking continually until fully incorporated, about 45 seconds repeat twice. Slowly add flour to butter, whisking constantly cook until brown and the mixture no longer smells of flour, about 5 minutes. Melt butter in a large pot over medium-low heat.
Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes drain. Bring a large pot of lightly salted water to a boil.Preheat oven to 375 degrees F (190 degrees C).