Southern Mac N Cheese

I don't think there's any side dish on this planet that I love more than mac and cheese. Whether it's stovetop style or baked and bubbly, I'll be the first person around the table happily digging in.

I decided to try and switch things up with this Southern inspired Mac and cheese. One of the major differences between Southern style and home-made variations is the use of eggs and the lack of a flour based roux. The eggs work as the thickening agent, creating a custardy ,ac and cheese that holds together beautifully.

I'd say that the Southern style is actually much easier to put together because there's no roux involved and no cream sauce thickening up on the stove, Everything is kind of tossed together and baked and believe me when I say, baked to perfection.

I'll let you guys decide but I think I actually prefer the Southern style over some of the macs I've made in the past. Head to the RECIPES page.

HAPPY VEG