Hi guys, thanks for joining me for the second ever Soul Food Sunday…Mother’s Day edition! If I was truly doing the Mother’s Day theme, I would have made peach cobbler. For anyone who knows my family, you know that peach cobbler is my mom’s ultimate specialty. But I actually haven’t learned how to make her peach cobbler so that will have to be saved for another week. But really my mom has taught me everything I know about cooking and I’m lucky to have such an experienced teacher in the kitchen. Plus she looked like a movie star at our wedding, I hope I get some of those genes and look that awesome when I’m her age!
I couldn’t be home for Mother’s Day this year since we’re doing the journal competition, but I hope we can do something when I go home. I hope you all had a fabulous Mother’s Day and got to spend some time with your families!!! I can’t wait to me a mom someday.
So this week I tackled a dish that’s pretty important to soul food cuisine, if you ask me.
To me mac n cheese is like the ultimate comfort food, but it is quite hefty in calories and fat. I’ve been trying to come up with a healthier version that still tastes indulgent, and I think I’ve finally gotten there with this recipe!
It doesn’t get much better than this.
Southern Mac ‘n Cheese
- 1 T. butter
- 1 T. all-purpose flour
- 1 2/3 c. lowfat milk (I used organic 2%)
- 3 oz. 2% colby jack cheese, shredded
- 3 oz. 2% monterrey jack cheese, shredded
- 4 oz. 2% sharp cheddar cheese, shredded
- 1/4 c. lowfat sour cream
- 1 egg, whisked
- 1/2 lb. mutigrain or wholegrain elbow macaroni
- salt and pepper to taste
- 1/2 c. whole wheat breadcrumbs
To make the cheese sauce: Melt the butter in a small saucepan over medium-high heat. Whisk in the flour and continue whisking quickly for about a minute. Slowly add in the milk, whisking continuously. Continue to whisk and cook for about 5 minutes, the sauce will thicken a little. Remove the pan from the heat and whisk in the sour cream. When that’s smooth, whisk in the colby, monterrey jack, and about half of the cheddar into the sauce.
To assemble the macaroni: Cook the pasta according to package directions, until al dente. In a bowl or the saucepan, gently mix together the cheese sauce, pasta, egg, and salt and pepper to taste. Pour into a greased casserole dish. Sprinkle with breadcrumbs and remaining cheddar cheese. Bake at 350 degrees for 30 minutes, or until the cheese is golden and bubbling on top. Rest 5 minutes before serving. Serves 8 side dish portions.
Sooo good, and free of any “cheese product” that you’d usually find in a soul food restaurant. Only real cheese here, people. I don’t even know what “cheese product” is.
That’s all for this week’s edition, guys! If you try this recipe I don’t think you’ll be disappointed. Unless you have gotten used to the taste of “cheese product”, in which case…may God help you.
I joined Tasty Kitchen recently, a community of home cooks who share recipes that was started by Ree Drummond aka the Pioneer Woman! I LOVE the Pioneer Woman…her cookbook is amazing, her blog is amazing, her pictures are beautiful, and she is just so darn charming. The blueberry banana bread I posted a couple days ago is on the site now, go check it out here! I’m going to be putting my favorite recipes up there and I’m excited to be a part of the community!
Thanks for reading and Happy Mother’s Day!