So , the first thing I'm making is my super decadent macaroni and cheese .
So I have a box of elbow pasta .
Now , this is traditional and southern macaroni and cheese you can use whatever pasta you have on hand .
But I like elbow because it just holds that cheese up really well .
And the little crevices it creates with the cheese and a little butter goes through the pockets .
You can't go wrong with elbow pasta .
I'm going to boil this for seven minutes until it's al Dente and I got some cheese to shred .
All right .
So I have sharp cheddar and extra sharp cheddar .
I'm ham shredding a pound of my sharp cheese and I'm going to cut my extra sharp cheddar cheese into blocks .
It's my grandmother's recipe .
But of course , it wouldn't be me if I didn't add my little flair to it .
Let me pause .
My pasta is ready .
So I rinsed it with some cold water to stop the cooking process and just set it back there .
I am making a cheese sauce .
The fancy term for it would be a which is a root .
It's basically gonna thicken up my cheese sauce .
So I have a half a stick of unsalted butter gonna add to this .
A few pinches of flour .
My grandmother never measured this .
She just put it in there .
I'm gonna break it down with a whisk .
So now I'm gonna add two cups of whole milk .
Right now , I'm gonna use a half a cup of heavy cream .
Bring this to a rolling boil .
It should slightly thicken up as the heat rises .
I'm gonna add my sharp cheddar cheese .
Now , I reserved a little bit because I like to top it right before I put it in the oven .
This is the consistency I want almost like a nacho cheese consistency .
My grandmother does not use cream cheese but I like using cream cheese because I'm all about decadence .
This will also be a great time to add a pinch of salt pepper and garlic .
Just added my garlic powder .
Gonna add some freshly cracked black pepper and a pinch of salt because sharp cheddar is already salty .
You don't wanna over salt your macaroni and cheese .
Ain't nothing like a salty macaroni and cheese , honey .
Mm mm They'll talk about you .
You don't want that .
You want someone to walk in and say , oh she make a mean macaroni and cheese .
All right .
I wanna take it over here when I put my elbow pasta in my pot .
I'm gonna do all the mixing in this pot .
Grab my spoon back here .
You hear that ?
You hear that , that sound , you hear that ?
You know you got some good macaroni and cheese .
Oh , look at this y'all .
All right .
So last , but not least I'm gonna add in two eggs .
I'm gonna whisk it in there with my sour cream .
I find that sour cream just elevates that tanginess from the extra sharp cheddar .
So I like using that sour cream in there .
And this is what makes southern macaroni and cheese different from other macaroni and cheeses .
It's the egg .
It's what's gonna hold the macaroni and cheese together , poured into my pot .
Fold in the egg .
I have a nine by 13 casserole dish that I've put some melted butter in there just gonna pour that directly to the casserole dish .
So now it's the time to add the cube , extra sharp cheddar .
When you cut your macaroni and cheese out of your casserole dish , you'll see these pockets of melted cheddar last but not least the reserved sharp cheddar .
Alright , so I have my oven preheated to 3 50 .
I'm gonna bake this uncovered until it gets slightly golden brown on top and all the cheese has melted .
Once that happens , I'm gonna get some foil and loosely cover it with foil and bake it for an additional 15 minutes to cook the center .
I'm pulling out my macaroni and cheese .
Oh , I tell you , it smells delicious .
You wanna see it ?
Look , look at that .
It looks like my grandma's , it actually looks a little better .
It looks good .
You didn't hear that .
Yours is still good .