Chef Kay’s Famous Southern Macaroni & Cheese

Directions

1. Preheat your oven to 375 degrees F. and butter a baking dish generously.
2. Begin boiling your elbow noodles in salted boiling water for about 10 to 12 minutes or until al dente. Rinse in cold water to stop the cooking process and drain water in a colander. Season generously with salt and pepper and set aside into your baking dish.
3. While your elbows are cooking begin hand grating all of your cheeses using a rotary grater, food processor or hand grater, then mix all your cheeses together in a large bowl and set aside.
4. Now begin your roux by melting half a stick of butter in a heavy bottom Dutch oven than sprinkle in your flour and stir vigorously until well combined, smooth and lightly browned. Now immediately whisk in both your cream and milk as well as half of your grated cheeses, stir until a smooth cheese sauce comes together, adding more milk, about 1/4 cup at a time until you reach a perfect consistency of not to runny or too thick. Season your cheese sauce with salt and pepper.
5. In a large mixing bowl, add your cooled noodles, as well as all of your cheese sauce and still well to make sure every noodle is coated in cheese sauce.
6. Next begin layering half of your noodles with more grated cheese sprinkled all over the top and edges, repeat with one more layer of cheese-sauce coated noodles and a generous helping of grated cheeses sprinkled all over the top and edges. Top with a bit more Parmesan for added saltiness and crispness. Bake preferably in cast iron or your favorite baking dish until golden brown. Enjoy!