The SECRET to Macaroni And Cheese That Never Comes Out Dry (The Southern Way)

My whole kitchen is written down in one book: https://mrscoralee.com A dry pan of macaroni and cheese is not a cheese problem. It is a noodle problem, and it starts in the pot of water before anything ever reaches the oven. Southern macaroni and cheese is a custard, the same as a pie, and a noodle that comes out of the water still thirsty will drink every bit of it. Today I make a pan start to finish, the old way. In this video: Why a roux makes a fine dish and not this one Boiling the noodles past where it feels right, and why Grating off the block, and the two cheeses doing two different jobs Whole milk and canned milk, and what each one is for Seasoning the filling before the egg goes anywhere near it The shake test that tells you when to pull it out The fifteen minutes on the counter that finish it Plus the honest words on a dry pan, grainy filling, a pan that never set, and the crust on the edge of the dish nobody else gets. If this helped you, subscribe. It does not cost you a thing and it keeps me talking. #macaroniandcheese #southerncooking #soulfood #bakedmacandcheese #southernkitchen