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Macaroni and Cheese

By: Hannah Lee Leidy
macaroni and cheese
Photo by Savanna Sturkie

Food Culture of the South

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Serves 8 to 12

    For the Twisted Soul spice blend:
  • 1 tablespoon Lawry’s Seasoning Salt
  • 1 teaspoon white pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • For the macaroni and cheese:
  • 5 cups elbow macaroni, cooked al dente
  • 2 tablespoons Twisted Soul spice blend, divided
  • 3½ cups shredded sharp cheddar, divided
  • ½ cup unsalted butter, plus more for buttering pan
  • ½ cup flour
  • 1 quart milk
  • 8 ounces cream cheese, diced
  • 12 ounces american cheese, diced
  • 2 eggs
  1. Make the spice blend: Combine all ingredients in a bowl and set aside.
  2. Make the mac and cheese: Preheat oven to 350 degrees. In a large bowl, toss macaroni with 1 tablespoon seasoning mixture and 1 cup cheddar. Set aside.
  3. In a large saucepan over medium-high heat, melt butter. Add flour, stirring to form a roux. Continue to stir for 1 to 2 more minutes. Reduce heat to low and slowly add milk, stirring constantly. Once milk is incorporated, increase heat and bring sauce to a boil for 1 minute, then cook over medium heat for 2 more minutes.
  4. Add cream cheese and american cheese in batches, stirring after each addition until cheese has melted into sauce. Add 1½ cups of the cheddar, stirring to incorporate. Remove from heat and season to taste with remaining spice blend. Using a fork, whip eggs. Add to sauce and stir to incorporate.
  5. Spread macaroni evenly into a buttered 9×13-inch baking dish. Pour cheese sauce evenly over top. Top with remaining cup of cheddar and cover with foil. Bake for 45 minutes, then remove foil and bake an additional 5 to 10 minutes for a browned cheese crust. Let rest 15 minutes before serving.

From Eatymology: Macaroni and Cheese.

  • Recipe by Deborah VanTrece of Twisted Soul Cookhouse & Pours, Atlanta

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