Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes.If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. More about "recipe for southern baked macaroni and cheese recipes" Bake until the dish bubbles around the edges, about 15 minutes. Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs.For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.Add the drained macaroni to the cheese sauce and mix thoroughly. Continue to cook, stirring constantly, until the sauce thickens. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes.
![free recipe southern baked macaroni and cheese free recipe southern baked macaroni and cheese](https://i.ytimg.com/vi/snsEjQKO-s8/hqdefault.jpg)
![free recipe southern baked macaroni and cheese free recipe southern baked macaroni and cheese](https://www.atasteofmadness.com/wp-content/uploads/2017/02/Baked-Macaroni-and-Cheese-1-681x1024.jpg)
For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan.Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Bring 4 quarts of water to a boil in a large saucepan.For the macaroni: Preheat the oven to 350 degrees F.