Charleston chefs share their secrets making this Southern favorite.
Mac and Cheese is as Southern of a comfort food as there ever was. It just doesn’t get any better than spoonfuls of hot, gooey cheese bundled with perfectly cooked pasta.
The best thing about this Southern staple is its versatility: You can go with traditional elbow macaroni and cheddar, or go crazy with penne pasta and gruyere; Crank up the flavor by adding bacon or garlic; Bake it in a skillet/casserole dish, or finish it in a pot on the stovetop. The options are endless, making it the perfect dish for experimentation.
Whether taking over the responsibility of cooking the mac and cheese for the holiday gathering or just making some for dinner, you want to make sure what you’re cooking isn’t just edible, but that it’s downright delicious.
To get the scoop on how to make the perfect mac and cheese, we took a trip to South Carolina for the Charleston Mac Off. Calling itself “America’s Largest Mac & Cheese Festival,” the Mac Off features 25 chefs from the top restaurants and catering companies around Charleston in a competition to find the best mac and cheese in town. I mean, these people are experts.
We spoke with three chefs from this year’s competition to ask what their number one tip was for making the perfect mac and cheese. Check out the video above and get ready to take some notes.
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