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.”
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
- 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.
- 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.
- 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 ByChef and Owner Kahlil Arnold of Arnold's Country Kitchen, Nashville