This week, Chef Katrina Pilver of Miss Barbara Jean's Soul Food Kitchen teaches Tina Redwine how to make southern-inspired soul food. 

Macaroni and Cheese

Elbow Macaroni, 1.5 lbs, cooked al dente (approximately 3-4 minutes in salted boiling water, drain and rinse immediately with cold water) 

Salted butter, 1 stick

Mild shredded cheddar, 4.5 cups for cheese sauce plus 2 more cups for topping 

Sharp Shredded Cheddar, 3 cups

Whole Milk, 2-¾ cup 

Evaporated milk, 1 can (12oz) 

Eggs, 3 beaten 

Salt, 2 tsp

Fine black pepper, 2 tsp

Panko or bread crumbs…as much as you would like to add for the top

1. In double boiler with water in the bottom pot, add butter, mild and sharp cheddar, and whole milk.

2. Bring water in the bottom pot to boil then reduce heat to low and cover the top pot. Heat until the butter and cheese is completely melted, stirring with whisk regularly to check for doneness and to combine until a smooth mixture.

3. While cheese sauce is cooking, combine in a large mixing bowl, evaporated milk, eggs and salt and pepper.

4. When cheese sauce is creamy and well-mixed whisk into the bowl with milk, eggs and salt, and pepper. Whisk together.

5. Mix al dente elbow macaroni into the rest of the mixture and then pour the mixture into a 3 Quart casserole dish.

6. Top with remaining shredded mild cheddar and panko and bake uncovered in 350-400 degree oven for approximately 30-45 minutes or until top is brown and bubbly.

 

Miss Barbara Jean’s Soul Food Kitchen

115 Main Street, Norwalk

203-939-9598 for pickup or delivery.