Smoky Mountain Southern Mac And Cheese Recipe is the perfect side dish for any meal and sometimes it is a great meal all by itself. All you need is a pot and a stove to make this treat. This recipe is perfect for the holidays or any time you are in the mood for some Southern comfort food.
Each time we make this recipe we are reminded of the first time we cooked it up. It was a cold, January day in the Smoky Mountains. Snow blanketed the hills and a wet chill had seeped into our bones during a long hike. Icicles hung low from the roof when we returned home and a fierce wind shook the house. We were in the mood for something that not only tasted great but would also lift our spirits. While raiding the pantry we discovered all the ingredients needed to make this simple, savory dish. We rolled up our sleeves, grabbed a cheese grater and the rest is history. The first taste brought a smile to our face and a warm, full feeling to our bellies. Needless to say there were no leftovers!
2 1/2 Cups of pasta (elbows or shells)
12 ounce can of evaporated milk
1 1/2 cups of whole (sweet) milk
2 tablespoons of unsalted butter
1/2 teaspoon of salt
1 cup of shredded cheese (we love a combination of extra sharp cheddar and aged Swiss)
Combine the pasta, evaporated milk, milk, and salt together in a large pot. Bring ingredients to a boil until the milk is almost completely absorbed by the pasta. It should take about twelve minutes to absorb the milk. After the bulk of the liquid has been absorbed add the butter and shredded cheese. Stir until the butter and cheese have completely melted. Add additional salt and pepper to taste. We also like a dash of cayenne pepper to take it to a another level!
Bonus HeySmokies culinary tip: Adding a dash of fresh ground nutmeg will have your friends begging you for the secret ingredient.
We can’t take all the credit for this scrumptious dish but we always will take another heaping helping. Big thanks to Ms. Haymaker and busy bee who always bring love to the kitchen!