Mac and cheese Featured 1
Photo by Andrea Behrends

The menu and recipes at Nashville’s Arnold Country Kitchen are almost exactly as they were when Jack ran the place with a few minute and judiciously made changes by his son, Kahlil. This classic Southern macaroni and cheese recipe is the perfect side for your “meat and three.”

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4-6 side servings

  • 2 tablespoons canola oil
  • 2 cups dried macaroni
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • 2½ cups shredded American cheese, separated
  • 2 tablespoons Parmesan cheese, grated
  • 1 teaspoon black pepper1 teaspoon ground mustard seed,Pinch salt,Paprika
  1. Preheat oven to 325 degrees. In a medium pot, bring 8 cups of water to a boil. Add oil and macaroni. Cook for 5 to 8 minutes, or until macaroni swells and softens. Drain.
  2. Meanwhile, melt butter in a saucepan over medium-low heat. When melted, stir in flour. Cook for 3 to 4 minutes, stirring, until roux is browned. Slowly add milk, whisking vigorously. Next, add 2 cups American cheese and stir until melted. Whisk in Parmesan, black pepper, and mustard. Season to taste with salt.
  3. Add macaroni to a small casserole dish. Stir in cheese sauce, then scatter remaining ½ cup American cheese over top. Lightly sprinkle with paprika and bake for 30 minutes, or until cheese bubbles around edges.
  • Recipe By
    Chef and Owner Kahlil Arnold of Arnold's Country Kitchen, Nashville

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