The key to our famous, extra-creamy mac & cheese is overcooking the pasta until it’s limp, not al dente. This way it will not soak up the moisture from the sauce and give you a much saucier mac & cheese. It’s quite the hit with our Cafe customers and we just couldn’t help sharing the cheesy goodness. Enjoy!
Southern Mac n’ Cheese
2 pounds elbow macaroni
1 tablespoon salt
1/2 cup butter
3/4 cup all purpose flour
1/2 gallon milk
1/2 teaspoon cayenne
1/2 cup blue cheese crumbles
1 pound (about 4 cups) shredded cheddar cheese
1 pound soft American cheese (like Velveeta)
Preheat the oven to 375 F. Cook the elbow macaroni in a stockpot of boiling salted water. For creamy mac n’ cheese, be sure to cook the pasta until limp, not al dente. Pour the macaroni into a large rectangle baking dish. In a heavy saucepan heat the butter over medium heat. Add the flour and stir to make a roux and stir until very lightly browned. Heat the milk in another heavy bottom pan over medium heat and whisk in the roux and bring to a boil to thicken the sauce. Add the salt, cayenne and cheeses and remove from heat. Blend well until all cheese is dissolved. Pour over the cooked macaroni and mix well. Cook for 10-15 minutes and serve.