The BEST Southern Baked Mac and Cheese | Creamy, Cheesy, and Easy!

The creamiest, cheesiest Southern Baked Mac and Cheese you’ll ever taste! Made from scratch with Monterey Jack, Sharp Cheddar, and that rich buttery flavor — baked until golden and bubbly. A comfort food classic straight from the soul!

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[Music] Okay, folks. Look, we back at it again. Actually, I think we coming up on a day 11 of Vlog Feast, right? You guys got to check it out. Listen, it’s got everything that you guys going to need all the way up till the 27th. That big day, right? When that turkey day get here, I’m going just about have just about everything covered. You know what I mean? Whether you call it country food, soul food, Thanksgiving food, or whatever. And today I’m gonna show you how to make a real creamy without breaking the bank, a real creamy mac and cheese. And you know what? I got one for you. Listen, this is in my cookbook. Let’s get it. Okay, so look, we going to go over these ingredients, right? I’m going to start off by showing you guys these right here. Now, I just made a video that went out today, right? It was about doing, you know, Thanksgiving on a budget, right? So, I picked up these elbow mac, I mean, uh, macaroni, and these are large. Over here, we got cheese. You know, we shred our own cheese cuz we don’t want to have that film, right? So, we got flour, butter, creole kick. Need this say anymore. Some of you guys been taking this. Man, I’m we almost out of this right now. But the creole kick gives it a little bit of a unique taste. If you go to my website, I’ll have it where you guys if you don’t have this, you can make your own creole seasoning, right? Then we got whole milk. And that’s just about it. Now, it doesn’t have a whole lot for it to be great. You guys got to trust me. This actual recipe that’s in my cookbook. I’m going to go ahead and turn to it. I think I got it memorized. It’s on page 133. There it is. Right there. Right. And then for the I’m going to bring this down so you guys can see these ingredients. Again, listen, everything don’t have to have five cheese, three cheese, or nothing like that. I promise you, if it’s seasoned right, you got the ingredients on there and they all marry together. This is what you want. And don’t forget, the full ingredient list is on my website, smokingwithab.com. And that’s witab.com. Now, let’s go ahead and get these noodles. Let’s get them al dente style. All right. So, look, first thing we going to do is we’re going to go ahead and, you know, we got our our water boiling. What we want to do is we want to get our our pasta. I don’t know, whichever one you guys want to call them. You want to put this in here and we want to make them to be al dente style. Right now, I’m going to drop this in here like that. I usually, which I had forgot, I like to give it a pinch of salt. Let me grab this. Then, I like to stir them. Now, I want these to come back. I’m getting ready to set a timer cuz on the bag to get them al dente, it say only takes 6 minutes. So, I’m going to go ahead even though I still got everything on high. And I’ll see you guys when we done here. Now, we just take this and we going to shock it. I’m going to go ahead pour it into the colander. I kind of like this noodle. You talking about 6 minutes and it’s ready. Come on, folks. Let’s go ahead and get that cold water on it. All right. Look. So, we got a few minutes, you know, before the noodle, our pasta is at, you know, done al dente. Right. So, that’s over there on the stove. Now, I’m going to show you guys. I can if I want if I’m in a hurry, I can go ahead and shred it, you know, with the thick side, right? But we want it to melt be fine. I’m not going to use that small side. So, I’ll go ahead and go with this medium. And what you want to do is you just want to shred yourself down one pound of this sharp. It’s the combination of the sharp and the Monterey. That’s going to do it along with our seasoning. [Music] Now, we do the exact same thing with our Monterey Jack. Both of these are going to be like a more of a softer, you know, cheese. I think the Monterey is a little bit softer than that, so it’s easy to shred. And then we check on those. Uh, our timer should be getting ready to go off, you know, for our pasta. Now, I want to show you guys that I have butter right here, right? Then we can add the flour or you guys can put two tablespoons of the bacon fat. I’m going to go ahead and just use one tablespoon. Right? This going to give us a nice little flavoring. Now, here’s where we going to make our cheese sauce. Now, once this is melted, once I got that melted, I’m going to go ahead and add, you know, my flour to it. All right. So now we got this going. I’m going to go ahead and add my flour. We going to cook down some of that flour taste. Excuse me. We going to cook down all of that flour taste. Right. And then we going to get everything infused with both the butter fat. I don’t want to like get it too hot or nothing like that. I don’t want to cook it. I’m not making a roof for no gumbo or nothing like that. We making a cheese sauce. Now after about a minute or so, you know, then we want to introduce our milk. You see how I’m gradually pouring this in there? I do have a whisk over here on the side of me. I’mma switch to that. Now, once this warms up, what I’m doing now is just turning it, making sure that we don’t run into no lumps or anything like that. We want it nice and smooth. Once I get this back where it look like it’s about to boil, then I’mma turn it off. And what we going to do is start adding our cheese. Okay. So, it takes about 5 to 7 minutes. It depends on how high your heat is. I’m at a medium flame underneath the bottom of this pot cuz I’m taking my time. And this mixture starts to thicken up just a little bit. I’m going to go ahead and reduce this down a little bit, you know, because I’m talking for one. I don’t want anything to like curd up on me or nothing like that. But I can see this is doing good. So now we going to go ahead and add some of our Creole kick to it. I put in about a tablespoon of this right here. This right here is going to be key. Right. Then we going to add our salt and our pepper. The cheese is going to bring a little saltiness to it. So I’m just going to go ahead and just give it a generous pinch and put that in there. You guys can see it on top. Now I’m going to come in here again. You want to get full incorporation, folks. So I’mma turn this off. And then I’m going to come with my black pepper. Put this in here like that. I done turned my fire off, folks. I’ll come back with the black pepper later on. And I can see that it’s got seasoning throughout. All right. Now, what we going to do is just start putting this in here handful at a time. Right. So let me go ahead and get some, you know, a couple of cups inside of here. All right. And what we doing is we let the heat that’s inside of our pot, inside of our sauce, that does all of the melting. We don’t need to keep, you know, having a fire underneath the bottom. Look at this right here. All right. So, this is cheesy enough for me. And then I don’t have any fire underneath the bottom of here. Remember I told you the residual heat will melt all the cheese. Now, I put about half of the cheese, you know, from our cheese sauce. Now, I’m going to do it. I’m going to show you something else. First thing we going to do is we going to go ahead and preheat this oven. You know what I mean? We’re going to preheat it to 375°. Now, I’m going to go ahead and spray this with a little non-stick spray. This is avocado oil to be exact, folks. Just something, you know, you want to protect it. Really, what you’re doing is saving yourself some time when it come time for you guys to, you know, clean. I’ll always do that. So, I’m going to set this off to the side over here. All right, we got our cheese sauce. I just love turning that and then hitting it like this. Almost make you want to put some nachos in it, huh? So, we got that. And if I didn’t say earlier, I use about half, you know, each, right? So that’s what we got. Then we going to layer it and all of that, but right now we got that going. So let me go ahead and get one more pot with the cheese sauce. We going to put half of it in there. You know what I mean? Then we going to layer some. The other half. You guys got it. All right, we good here. So now I’m going to go ahead and just pour this inside of here like this before I get the rest of this out. It’s going to take all of the sauce, folks. But you see this right here? Look, that’s what you want. Look how it sticks to it when it’s made. Right. We didn’t have to even put no pasta water or nothing like that on there. Oh yeah. Now once you got it all mixed right now, we go ahead and put it in. Now I’m only going to put down like a little half half of the layer. So once we get it like this, what we going to do is we’re going to add a little cheese. Let me I almost put all of it down here. So we just leave it like this. Just spread it. Get it nice and even. You know what? But I’mma pause for a second so I can get a picture so everybody can just see, especially for the step. All right, so we put the second layer on here. I put some cheese on here. Now, I’m looking at the size of my, you know, my casserole dish. Right. I’m going to take this and I’m just going to set this right here over the top like that. And just leave it like that. What we going to do is we going to protect the cheese while we put it in the inside. We already at 375. I’m going to put this in here. And there just like that. And then we going to leave it alone. And I’m going to see you guys in about 45 minutes. Okay, folks. Look, I made a mistake when I said that. Look at the cook time is going to be 25 minutes, right? Then after that, then I’m going to take it off. Probably sprinkle some more cheese. That’s why I reserve just a little bit back and then we brown the top for about another 10 minutes. So, I’ll see you guys in 25 minutes. All right. So, listen. My timer just went off, right? So, I’m going to go ahead and pull this out. Hey, you know what? I’m going to be honest with y’all. I never thought I’d be in no trinklets like this, but look, if this don’t say New Orleans, I don’t know what does. You know what I mean? I’m just into these kind of things right now. I don’t know if I spent too much time into the kitchen or what. So now what we’re going to do is we going to take this. Now some of this, you know, it sticks to it, but it wasn’t bad. Look, we only got like a couple pieces, right? Remember what we talked about saving a little bit. Now we going to brown the top. Look at that right there. Let me go ahead and take a picture right now. I’ll be right back. Now I put cheese on there. Right. We good. So, you don’t want to overdo it. Still want to make sure it look like mac and cheese. Right. Then I’m going to close this. We still at that 375. What I’m going to do is I’m going to take a look at it in 5 minutes in increments of five five till I get the top looking the way I do. Then we going to pull it out. Then we going to go ahead and get a scoop and then we going to go from there. All right. So, I’m going to go ahead and turn it off. It’s browning. Browning enough for me. You guys can put whatever type of top you want on there. But look at that right there. You see that? Yes, sir. Okay, folks. So, look. As you can see, look, it’s cooling off right now, but you do get a little bit of a cheese pool. This right here is what you guys want to have. Now, tell me you don’t want to have this out for your family. Ah, yeah, it’s starting to cool off. But anyway, you serve this kind of like hot. Next, we probably need to talk about how do we plan what we going to make and how we going to do it on Thanksgiving Day? That way, you know, so we can talk about like all our food going to be ready at the same time. So, with that being said, don’t forget it’s in the cookbook. This right here, look, I’m going to be having it in bundles and all that. I’m going to be saying it in just a minute. Just give me a few more days. But check it out. Don’t forget this is vlog feast. Oh, you know what? I’m forgetting. Let’s taste some. Hold on. So, here we go, folks. I know it tastes good. You can ask just about everybody who makes this, you know, for the holiday. Let’s get that over the top. Cheers, y’all. It always hits right. Remember, cheese sauce, cheese, and put it in the oven. We baked it. Did we use the egg? No. For those of you guys out there that don’t do the egg, I ain’t got it in here. That’s good, folks. I mean, I ain’t got all that jumping down and all of that. Trust me, make this and don’t let the lack of a lot of ingredients fool you. I know some people putting out there three cheese, five cheese, even I’ve done it before. Those are good, but this combination right here, I promise you, it would be a home run. Let me know down in the comment section below what else could you add to this. I’m going to tell you what I would have added, but I’m trying to keep it more traditional. I like to get myself that, you know, the ham steak, cube that down, you know, put a little sear on them and drop that in my mac and cheese. Hey, now you guys let me know. Now, if you’re new to my channel, let me take this time to say thank you for watching this video. Don’t forget to like, smash that subscribe button, and tell everybody out there’s a channel out here that’s simplifying these recipes and taking the mystery out of cooking. And you know what we doing? We doing vlog feasts. And I’ll see you tomorrow. I’m out. Peace. [Music]