This is NOT southern Mac and Cheese. I was born and raised as far south as you can get (hell, my states name has south in it) and have been eating southern Mac and Cheese since I was 2 (quickly because my fav food as a kid) and have had it from just about every family style restaurant in my state as well as everyone who cooks it in my family, friends families, and husbands family We make mac&cheese for every single holiday (especially new year with collard greens, good lord, so good), so I can assure you this: if it don't have egg, butter, and Velveeta in it, it ain't f@$king southern Mac. She literally just made normal bloody mac&cheese and browned the top. Wanna make it like a REAL southerner, here's a simplified version: boil elbows with salted water, drain, and mix with butter, put aside. Cut up Velveeta cheese into strips, shred both white and yellow cheddar (or just buy it shredded, same damn thing and less time), cut up cream cheese in to strips, and crack about 6-8 eggs depending on size of dish and whisk in a bowl with salt and pepper. Now layer that thing and don't forget butter. Mac, Velveeta, cream, shredded, some egg and some cut up butter (idk, like 2 tbs worth, or just wing it like a pro), Mac, Velveeta, cream, shredded, some more egg, Mac, Velveeta, cream, shredded, last bit of egg and another 2-3 tablespoons of butter chopped and placed on top. Finally, top mac off with a hearty 2-3 handfuls of shredded cheese and bake between 350° and 385° (depends on your oven, I bake at 375°) for around 25-45 minutes (again, depends on your oven, I usually bake for 25-30 mins) until top is nice and golden with some crispy edges ❤ I'm telling you right now, it's fattening, it's cheesy, and it is slap your mamma good. Wanna make it better? Add mashed potatoes with turkey gravy and corn on top or make spoonfuls with a little of each and Jesus.... I literally crave this come holidays.
I followed this method to a tee and it was amazing lol if you’re someone who is comfortable in the kitchen you really do measure with your heart lol. I used a little less than a table spoon for each of the seasonings that she listed, except for white pepper, I did maybe half a tablespoon of that, and lastly added a dash of paprika. For the cheese she said a block so I just chalked it down to maybe 16 oz for each type of cheese she used. (I used three cheeses and did 16 oz of each one, again it came out amazing) hope this helps someone who is not the best at eye balling quantities
I make mine the same exact ways. Always for over 15 years. Only thing I do is minus the Cajun seasoning. I do paprika in its place. My dad taught me about the evaporated milk and cream. I also add butter to the liquid.
Boil 1lbs of elbow noodles, add chicken bouillon Grate 1 block of monterrey jack.1 block of White cheddar and 1 block of sharp cheddar. Once noodles are finished dont rinse them (just strained) and add half stick of butter (mix the noodles and butter) 12 oz evaporated milk, 1 cup heavy whipping cream and all the shredded cheese Season with cajun, onion powder, garlic powder and white pepper powder (fidnt give measurment but usually you measure to taste/with your ancestors help) Give sauce a mix until cheese melts and it looks homogenous and then add to noodles and mix. (Optional she said)vvvv Add shredded cheese ontop and put in the oven on broiler setting (didnt say how long but probably till it looks melted, browned and how you want it) Then its ready to eat Edit: I actually made the recipe, it honestly wasn't bad, pretty good tho I feel with some measurments it could've tasted better or more balanced. Took me around 30-40 minutes to make so it was quick. Definitely underestimated the quantity of this Mac n cheese since it was for 3 ppl (I ended up being the only one who ate it tho :( rip)
For accessibility for all your followers, please add printed recipe to the comments and pin to the top. Saying the seasonings are listed on the screen leaves out those that use screen readers or translators to other languages. ❤
@@SSCharlegmane_ No, this is literally Britscookings clip. This isn't hers at all. She didn't just recreate a recipe. This isn't her voice, this isn't her kitchen, her making the food, her hands in the video, nothing in this clip is hers. So yes, she STOLE it.
Yaaasss ma'am!!!! I love a good mac & cheese with no flour or egg added. Cause real good mac & cheese don't really need all that. And I love when heavy whipping cream is added. I can't wait to try this one.
Yep.. you don't need to be doing all that extra stuff. The women on my Mom's side of the family can cook and they always keep/kept it simple and the food be on point!
@@veronicaBolanos-mc4fcthe same reason u put them in cake, they're for binding. That's why most baked Mac and cheese made by black people is less liquidy than this.
@@Aj-michele thank you for letting me know, what a shame especially like you said that she didn't give credit to the original creator. A lot of videos in UA-cam are like that, they take videos from other UA-camrs and put them in their channels and make money off of that. I don't know if is illegal or not or monitored by, but UA-cam allows it.
Bless you for listing out EVERY ingredient. SOOO many tiktoks don't list out measurements or anything and it's like "Uhhhh, okay???? Do you want me to cook this or not???"
I never liked the way my dad and now my daughter make theirs bcuz it’s so stiff and dry to me, and I think that’s from adding eggs? I’m all for saucy cheesy Mac and cheese so I never add eggs.
@@lexuscoleman4488 no ....... I've been eating homemade macaroni and cheese all my life and I can tell you, if you make it the right way it's supposed to be made, it will never truly solidify
Made this today for Thanksgiving, turned out great! I used different spices, and added gouda as per everyone's recommendation. Yummy! And my sister loved it too 😊
No that's stiff stuff is hoodrat style, the soul dried out. I can't stand stiff Mac n cheese the only thing that should have a crust is the top and that's it.
I can’t stand looking at mac n cheese on clunky and dry. I like mines creamy also! And I don’t want it tasting like meat either. So cooking content has way too many seasonings in it.
This is it!!! The way my mom and grandma always made their macaroni and cheese. No eggs, no sour cream because it’s not necessary! Classic recipe for baked macaroni and cheese! ❤❤❤❤❤
Except this isn't her recipe nor video 🤔 she stole this from britscookin. If you're going to upload someone else's content then you're supposed to give credit, she's letting people assume this is her and it's disgusting.
@@BricaB Definitely do and report her for stealing content!!! Her views are higher than the original creators!!! Hate people like this person who steal people's work as their own. Not ONE comment has she corrected a person assuming this was her video. She just likes all the comments complimenting her!!!
You definitely don’t need any eggs & don’t have to add sour cream (I do use that in my mashed potatoes though & it’s delicious), BUT if you add a block of Philadelphia cream cheese to the cheese sauce it makes a HUGE difference. It’s so good, everybody always goes crazy for it 😋
1 pound pkg macaroni (cook according to pkg directions, and add chicken bouillon, I suggest 2-4 cubes) 1 block cheddar 1 block white cheddar 1 block sharp cheddar (See note below) 12 ounce can evaporated milk 1 cup heavy whipping cream Seasonings: Cajun, onion powder, garlic powder, and white pepper. Season to taste, you can add more, but you can’t take it away start with 1 teaspoon each, then go from there. Boil noodles, drain, but don’t rinse, place in pan and add 1/2 stick butter cubed up and stir until melted. In a sauce pan, add the evaporated milk, heavy whipping cream and cheese, stir until melted, add in seasonings. Pour over macaroni, and stir until combined. Notes: another commenter made this and used 16 ounce bricks of cheese and said it was perfect, the creator of this video didn’t specify. Also if you want to top your dish with more cheese, I suggest holding back 1/4 to 1/2 a cup of each variety to top with, it will be scrumptious. Also another commenter said to swap out one of the cheddars for smoked Gouda. That’s what I will be doing. Hope this helps, you’re about to be “The Mac & cheese master” after you show up with this!
I've always made my M&C like this. However I always add "Moutarde à l'ancienne" to my cheese sauce. I don't know who taught me to make it like that but I've been making it like that since i was about 12 and my parents who were together at the time loved it. I miss making food for both my parents and how they would be looking forward to eating my food.
@@kristencastillo3852 pour the cooled down noodles in the baking pan, then pour the beat up eggs with milk mixture over the noodles BUT THE NOODLES GOTTA BE ALMOST COLD OR THE EGGS WILL SCRAMBLE AND FIGHT THE MAC. okay then pour… add the cheese sauce HEAVILY GIRL!!! if the sauce ain’t heavily it ain’t heavenly. Because what will happen is the sauce will elope with the eggy noodles & seep down where it’s supposed to if you do a lot of sauce. Then cover that hoe with some more cheese and bake that sumbitch until that cheese is golden brown, you can get a blow torch and make it golden yourself, or you can add your Mac and cheese to METAL pan and then Broil it. Glass will shatter. :)
@@kristencastillo3852you add the eggs last. Because you are going to want to taste it after you put you cheese, heavy whipping cream and seasoning. If you like the taste. Than you add your eggs. Stir it up well and add smoked cheddar cheese on top
I love that you say don’t rinse them. People rinsing pasta is a pet peeve for me. I can taste it when someone did. It kills the texture and taste of the pasta.
😮 it's because you don't know how to cook when people rinse off the pasta you're rinsing off the extra starch where if you don't it will taste like flour and it will be sticky to the bottom of the pan and burn!🤦
😮 it's because you don't know how to cook! The reason fr back in my day my mother whom used to cook for white people and working in white hospitals cooking said that you must the rinse the noodles off after boiling it for 25 minutes so that you rinse off the starch so that the noodles won't be sticky to the bottom of the baking pan or else it will burn no matter how much cooking grease you put on the bottom or butter. 🤦
Add some smoked Gouda to that cheese roux and thank me later. 😊
I use gouda too and make it the way she does...world of difference. I'ĺl never go back to making it the regular way and wiĺl always use gouda.
Word!! I make mines the same way, except I put the broth in the sauce mixture
@@shaisha9400same!
Smoked Gouda is the best! 😍😍😍
And mustard powder too
Thanks for sharing your recipe. I made this yesterday for Thanksgiving dinner and EVERYONE loved it!
This isn't her video, she stole it from another creator so report her
This is NOT southern Mac and Cheese. I was born and raised as far south as you can get (hell, my states name has south in it) and have been eating southern Mac and Cheese since I was 2 (quickly because my fav food as a kid) and have had it from just about every family style restaurant in my state as well as everyone who cooks it in my family, friends families, and husbands family We make mac&cheese for every single holiday (especially new year with collard greens, good lord, so good), so I can assure you this: if it don't have egg, butter, and Velveeta in it, it ain't f@$king southern Mac. She literally just made normal bloody mac&cheese and browned the top. Wanna make it like a REAL southerner, here's a simplified version: boil elbows with salted water, drain, and mix with butter, put aside. Cut up Velveeta cheese into strips, shred both white and yellow cheddar (or just buy it shredded, same damn thing and less time), cut up cream cheese in to strips, and crack about 6-8 eggs depending on size of dish and whisk in a bowl with salt and pepper. Now layer that thing and don't forget butter. Mac, Velveeta, cream, shredded, some egg and some cut up butter (idk, like 2 tbs worth, or just wing it like a pro), Mac, Velveeta, cream, shredded, some more egg, Mac, Velveeta, cream, shredded, last bit of egg and another 2-3 tablespoons of butter chopped and placed on top. Finally, top mac off with a hearty 2-3 handfuls of shredded cheese and bake between 350° and 385° (depends on your oven, I bake at 375°) for around 25-45 minutes (again, depends on your oven, I usually bake for 25-30 mins) until top is nice and golden with some crispy edges ❤ I'm telling you right now, it's fattening, it's cheesy, and it is slap your mamma good. Wanna make it better? Add mashed potatoes with turkey gravy and corn on top or make spoonfuls with a little of each and Jesus.... I literally crave this come holidays.
@@Aj-michele99 p pppppp]])])
it looks delicious and i want it so bad even though 3 days ago i got food poisoning from mac n cheese
@@lunaballunaok
I followed this method to a tee and it was amazing lol if you’re someone who is comfortable in the kitchen you really do measure with your heart lol. I used a little less than a table spoon for each of the seasonings that she listed, except for white pepper, I did maybe half a tablespoon of that, and lastly added a dash of paprika. For the cheese she said a block so I just chalked it down to maybe 16 oz for each type of cheese she used. (I used three cheeses and did 16 oz of each one, again it came out amazing) hope this helps someone who is not the best at eye balling quantities
I don't see her ingredients she used where is it located?🤦
Its on the video. At 27 seconds.
1lb blocks of each cheese?? I like cheese, like a lot, but 3lbs of cheese looks like waaaay more than she used
A block is usually 6 to 8 ounces in the market
Thank you!!! ❤️
I make mine the same exact ways. Always for over 15 years. Only thing I do is minus the Cajun seasoning. I do paprika in its place. My dad taught me about the evaporated milk and cream. I also add butter to the liquid.
Do you have to put the cheese on top?
@@Dimples109you don’t have too
@Dimples109 No you don't. Most times I don't. The cheese mixed in will bubble and you'll know it's time to take out
@@camillep2634 oh ok thank you
That evaporated milk and that heavy cream is key ❤
I love this. No egg. No rue. No layering cheese. Super simple. I’ll be trying this next time I do Mac n cheese.
😂I know right! Thats that white people mac and cheese 😂
An excellent Mac and cheese recipe explained in under 30 seconds. Not 17 minutes!😊 Thank you.
I'm trying this and i need that cheese grater cause I shred my cheese the hard way and I'm sick of it 😂
Yes I have that greater and it is a life saver 😂 I purchased mine on Amazon.
Just ordered mine from TEMU
I make my grand kids do it!!😂😂
I just buy shredded cheese 🤷🏽♀️
@@leticiapruitt2413 that’s the OG way!! 😅 whew glad I have teenagers 😂
Boil 1lbs of elbow noodles, add chicken bouillon
Grate 1 block of monterrey jack.1 block of White cheddar and 1 block of sharp cheddar.
Once noodles are finished dont rinse them (just strained) and add half stick of butter (mix the noodles and butter)
12 oz evaporated milk, 1 cup heavy whipping cream and all the shredded cheese
Season with cajun, onion powder, garlic powder and white pepper powder (fidnt give measurment but usually you measure to taste/with your ancestors help)
Give sauce a mix until cheese melts and it looks homogenous and then add to noodles and mix.
(Optional she said)vvvv
Add shredded cheese ontop and put in the oven on broiler setting (didnt say how long but probably till it looks melted, browned and how you want it)
Then its ready to eat
Edit: I actually made the recipe, it honestly wasn't bad, pretty good tho I feel with some measurments it could've tasted better or more balanced. Took me around 30-40 minutes to make so it was quick. Definitely underestimated the quantity of this Mac n cheese since it was for 3 ppl (I ended up being the only one who ate it tho :( rip)
Thank you,!!
Very helpful thank you
Melissa Amos
Thank you
you're q rockstar !! thank you !!
if you add panko or bread crumbs into the cheese before topping it, it is amazing
Hell no it ruins it
That's exactly what you shouldn't do
Add sushi to it, why not
white the heck
NO
Looks delish
L0ve
I want to make this now!
I love this! Simple and straightforward. Thank you.
For accessibility for all your followers, please add printed recipe to the comments and pin to the top. Saying the seasonings are listed on the screen leaves out those that use screen readers or translators to other languages. ❤
It's not her original video so I think that's why. It's @britscookin
Thanks a lot
She can't do that because this isn't her video 🤣 she stole this from britscooking
She stole the video, so she doesn’t know what the ingredients list is.
@@Aj-michele Must be, this chick is a thief getting $ views off it and it's SO FAST that noone can even follow it. shame on her dumb@ss.
Absolutely perfect recipe. 2024 approved ✅
She stole this content from britscookin
@@Aj-michele“stole“ she could it made herself, it’s not impossible.
@@SSCharlegmane_ No, this is literally Britscookings clip. This isn't hers at all. She didn't just recreate a recipe. This isn't her voice, this isn't her kitchen, her making the food, her hands in the video, nothing in this clip is hers. So yes, she STOLE it.
Raise ya hand if you are making this TODAY FOR THANKSGIVING! (Happy Thanksgiving/Happy Gathering to you all!)
Did you try it, if so how was it. I was thinking about making it myself.
Delicious recipe thanks for sharing. 😊
Looks tasty 😋🤤😋
Yaaasss ma'am!!!! I love a good mac & cheese with no flour or egg added. Cause real good mac & cheese don't really need all that. And I love when heavy whipping cream is added. I can't wait to try this one.
Just did Mac and cheese and regret it instantly after. I am going to have to try this recipe.
@@shining-piece-e4934huh
Yep.. you don't need to be doing all that extra stuff. The women on my Mom's side of the family can cook and they always keep/kept it simple and the food be on point!
I never understood the reasoning behind putting eggs in mac and cheese. I never do
@@veronicaBolanos-mc4fcthe same reason u put them in cake, they're for binding. That's why most baked Mac and cheese made by black people is less liquidy than this.
I just made it to a teenager that only like the stuff from the box, it was a BIG success! THANK YOU, GRACIAS!
She stole this video from britscookin, report her for stealing content
@@Aj-michele thank you for letting me know, what a shame especially like you said that she didn't give credit to the original creator. A lot of videos in UA-cam are like that, they take videos from other UA-camrs and put them in their channels and make money off of that. I don't know if is illegal or not or monitored by, but UA-cam allows it.
Thanks! This beats kraft everyday and you know that everything in it is real food.
Bless you for listing out EVERY ingredient. SOOO many tiktoks don't list out measurements or anything and it's like "Uhhhh, okay???? Do you want me to cook this or not???"
I love how creamy it is. Not thick like the other ones ppl make. So nasty when reheated up. Ima have to make this for sure.
thick is better
This trick for a creamy Mac is to first create a roux. Then you need much less cheese, but you still get that cheesy, creamy texture.
@@chaoswitch1974Don’t need a roux for it to be creamy
Looks yummy! But this is Not southern Mac n cheese, way too saucy n wet.
I never liked the way my dad and now my daughter make theirs bcuz it’s so stiff and dry to me, and I think that’s from adding eggs? I’m all for saucy cheesy Mac and cheese so I never add eggs.
That grater is BOMB!! Mac & cheese looks good too
Great idea with the chicken bullion! I use veggie and chicken bullion with my potatoes!!! ❤❤❤
💯yum
Short sweet well explained and YUMMY!! Thank you! Can’t wait to make it 💯
Yummy 😋 nice and creamy.
You made macaroni and cheese the right way lol It was ooey and gooey like it's supposed to be and not dry and able to be cut into a square lol
That’s when folks put eggs in it
It eventually turns into a square after the cheese gets hard
@@lexuscoleman4488 no ....... I've been eating homemade macaroni and cheese all my life and I can tell you, if you make it the right way it's supposed to be made, it will never truly solidify
That's how i like my mac and cheese. I don't like when it's made with a roux. If you reheat it right it won't be dry.
@keyyt3492 no its when you bake it for 40/45 minutes at 350 that squares is it up. Notice this lady only broiled it for a few minutes
Made this today for Thanksgiving, turned out great! I used different spices, and added gouda as per everyone's recommendation. Yummy! And my sister loved it too 😊
This is britscooking video, she stole this content from that creator. Please report
As a Mississippian I approve this recipe! I love to cook soul food its in my blood this looks amazing
Yup!
What’s on your thanksgiving menu this year? Just asking as a curious Ohioan, you sound like you can cook amazingly lol.
Finally !!! A Mac n cheese that is creamy. I see so many that look like a clumpy thick stuck together mess. Thank you
Lmao
That's because SOUL FOOD style Mac and cheese requires an egg or 2 for binding.
No that's stiff stuff is hoodrat style, the soul dried out. I can't stand stiff Mac n cheese the only thing that should have a crust is the top and that's it.
I can’t stand looking at mac n cheese on clunky and dry. I like mines creamy also! And I don’t want it tasting like meat either. So cooking content has way too many seasonings in it.
@@krystala17 it just feels so wrong eating it, you have only 2 minutes to eat it before it turns into a Lego block.
Wow
I made this today, and man, it was good. I never in my life made mac and cheese this good. Thanks
Looks good and delicious 😋 😍 👌 😊
This is it!!! The way my mom and grandma always made their macaroni and cheese. No eggs, no sour cream because it’s not necessary! Classic recipe for baked macaroni and cheese! ❤❤❤❤❤
This isn't her video, she stole this content
Except this isn't her recipe nor video 🤔 she stole this from britscookin. If you're going to upload someone else's content then you're supposed to give credit, she's letting people assume this is her and it's disgusting.
Oh wow. I’ll have to check out the original creator of this video.
@@BricaB Definitely do and report her for stealing content!!! Her views are higher than the original creators!!! Hate people like this person who steal people's work as their own. Not ONE comment has she corrected a person assuming this was her video. She just likes all the comments complimenting her!!!
You definitely don’t need any eggs & don’t have to add sour cream (I do use that in my mashed potatoes though & it’s delicious), BUT if you add a block of Philadelphia cream cheese to the cheese sauce it makes a HUGE difference. It’s so good, everybody always goes crazy for it 😋
That looks so good! I’ll be trying out your recipe this Thanksgiving! Thank you!
I need an ingredient list with specifications 😍😍😭😭😭
1 pound pkg macaroni (cook according to pkg directions, and add chicken bouillon, I suggest 2-4 cubes)
1 block cheddar
1 block white cheddar
1 block sharp cheddar
(See note below)
12 ounce can evaporated milk
1 cup heavy whipping cream
Seasonings: Cajun, onion powder, garlic powder, and white pepper. Season to taste, you can add more, but you can’t take it away start with 1 teaspoon each, then go from there.
Boil noodles, drain, but don’t rinse, place in pan and add 1/2 stick butter cubed up and stir until melted.
In a sauce pan, add the evaporated milk, heavy whipping cream and cheese, stir until melted, add in seasonings.
Pour over macaroni, and stir until combined.
Notes: another commenter made this and used 16 ounce bricks of cheese and said it was perfect, the creator of this video didn’t specify.
Also if you want to top your dish with more cheese, I suggest holding back 1/4 to 1/2 a cup of each variety to top with, it will be scrumptious.
Also another commenter said to swap out one of the cheddars for smoked Gouda. That’s what I will be doing.
Hope this helps, you’re about to be “The Mac & cheese master” after you show up with this!
@@valerief1231thank you ❤️❤️
I agree with the smoked Gouda. It’s a game changer.
Thank you so much 😭
@valerief1231 thank you so much for taking the time to write all of this down.
It's really appreciated!!
Soon as I heard beloved speak I knew these ingredients was gone create a mighty fine dish 😂💯
That looks so yummy. Wish I could eat or make something like that but my health and body just allows me to live through you all enjoying.😊
That look good yummy 😋 ❤❤❤❤❤❤❤❤❤❤❤❤❤
Yummy
I've made this so many times! My boyfriend and coworkers LOVE it! As well as me!
This is exactly how I like it, still creamy with a nice “crust” on the top 😊
I love Mac n cheese. Great recipe. Thank you for sharing. 💋❤️💐🙏✝️
I made this for a potluck at work and everyone couldn’t stop talking about how delicious this was!
Thanksgiving will be here soon I am going to make my mac an cheese just like this thanks for sharing
The main difference between this and my mom's recipe is that she added a few eggs. This looks SOOOO GOOD!
Eggs are the key
Look absolutely delicious 😋
Easy recipe delicious outcome
Looks amazing!
I add shredded smoked ham in my Mac & cheese ✌😋
yum
First time I make Mac and cheese your recipe for my sons 32nd bday and thanksgiving dinner 2023 ... Omg the best .
thank you it was a hit !!!❤❤
Happy Birthday 🎉🎉
Easy and it looks great. Thanks for sharing!
I don't like it when it's too runny.
Same here
Add egg
That's not runny mac and cheese though, it's loose but not runny
It thickens up as it cools down.
Then don’t eat
That looks delicious and like it was made with love.
Simplest recipe I've seen yet, not a thousand steps ty!
So yummy 😋
Gotta try this . 😮
Thanks for sharing!😊
Yummy yum!!!!!😀
Hello yummmmmm
Delicious ❤
I've always made my M&C like this. However I always add "Moutarde à l'ancienne" to my cheese sauce. I don't know who taught me to make it like that but I've been making it like that since i was about 12 and my parents who were together at the time loved it. I miss making food for both my parents and how they would be looking forward to eating my food.
Let’s be clear we r all talking abt how good it looks but never even bother to tried making it👁️👄👁️
I love mac & cheese
Gonna forget about my diet and make this for Thanksgiving- it looks great. I love mac and cheese so much!
I add 2 eggs to mine just to give it that baked texture and flavor
How do you add eggs like when don’t it put the eggs in and what part
@@kristencastillo3852 pour the cooled down noodles in the baking pan, then pour the beat up eggs with milk mixture over the noodles BUT THE NOODLES GOTTA BE ALMOST COLD OR THE EGGS WILL SCRAMBLE AND FIGHT THE MAC. okay then pour… add the cheese sauce HEAVILY GIRL!!! if the sauce ain’t heavily it ain’t heavenly. Because what will happen is the sauce will elope with the eggy noodles & seep down where it’s supposed to if you do a lot of sauce. Then cover that hoe with some more cheese and bake that sumbitch until that cheese is golden brown, you can get a blow torch and make it golden yourself, or you can add your Mac and cheese to METAL pan and then Broil it. Glass will shatter. :)
@@kristencastillo3852you add the eggs last. Because you are going to want to taste it after you put you cheese, heavy whipping cream and seasoning. If you like the taste. Than you add your eggs. Stir it up well and add smoked cheddar cheese on top
Texture is everything. Definitely need eggs.
@@honeyyybeee569lmfaooo 😂😂😂 omg your comment is hilarious. Instantly read it a southern accent/ voice.
I made this it turned out great!
Looks scrumptious!
😋 mmm
HOW CAN I GET THE FULL RECIPE ?
I'm looking for it too I'm over here rewatching so I can get all the deets but I need me a lissst 😂
@@ariannasaucedo1152 follow britscookin, this is actually her recipe
I love me some macaroni and cheese soooo muchhhh 😍😍😍😍🥰🥰🥰🥰😊😊😊😊💃💃💃💃!!!!
YUMMY YUMMY
Listen I heard the accent, and I trusted that she was going to make some really amazing mac & cheese !
Looks delicious and creamy!
What’s the measurements for seasonings? I want
To try this tonight. It looks amazing
No measurement, you season to your taste. Start with a little, taste if it needs more add more. Cajun seasoning= Tony Chachere's or Slap ya Mama.
Uhh as someomne who currently can't taste/smell (sinus infection) and in charge of mac and cheese tomorrow can I please have the measurements haha
💯
YUM, YUM, YUM 😋❤️
Love this recipe! No eggs! It looks yummy! ❤😋
did you let it sit before scooping into it? tryna figure out how wet it ends up coming out. the recipe looks good!
You made that simple & easy to understand. Very good 👍🏽
That looks so delicious good job
Have mercy hunny 🤤🤤💕💕
Yummy 😋🤤 Mac Cheese 🧀
. they're solid hits
IMMA MAC AND CHEESE LOVER THAT LOOKS AMAZING 🤩
That looks fire
that looks yummy
It's Feb & i made it! Wow, 109/10 do it, yall!
THANK YOU SO MUCH FOR THIS Delicious recipe🎉 yummy 😋 😊
This recipe looks amazing, and I would so eat it for sure! I just think a true Southern baked Mac and cheese has eggs in it.
For sure , I'm like so where is the eggs 😅
@@egyptthegoddess2878This is not the way I make it. Got to have the eggs in mine to make it or it just won't do. 😮
I have no idea how to find that grater. I’ve been looking for one. This one looks easy.
Olive garden sells them
This looks amazing I can't wait to try this it looks so 🔥
Hummy 🥰
I love that you didn't add eggs. Looks scrumptious.
I recognize @britscookin voice anywhere. You really stole her video. 🤦🏾♀️
Looks good
Girl Ty for making this so good and simple and fye ❤❤❤❤❤
Girl! That looks like the luby's Mac n cheese!
I love that you say don’t rinse them. People rinsing pasta is a pet peeve for me. I can taste it when someone did. It kills the texture and taste of the pasta.
I don’t know where we get that from 😂. I do it unconsciously
😮 it's because you don't know how to cook when people rinse off the pasta you're rinsing off the extra starch where if you don't it will taste like flour and it will be sticky to the bottom of the pan and burn!🤦
😮 it's because you don't know how to cook! The reason fr back in my day my mother whom used to cook for white people and working in white hospitals cooking said that you must the rinse the noodles off after boiling it for 25 minutes so that you rinse off the starch so that the noodles won't be sticky to the bottom of the baking pan or else it will burn no matter how much cooking grease you put on the bottom or butter. 🤦
This looks so delicious I’m going to have to give this recipe a try ❤
i think i just saw a glimpse of heaven in that mac and cheese and now i am reminded that i haven’t really eaten yet and i am hungry
Eggs for fluffiness and binding ......
Eggs make it curdle.
Im gonna make this add 2 blocks of cream cheese. Looks amazing
OH NO WAY 😍
YUUUUUUUUUUM😝😛😋