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Labor Day weekend, I spent some time in Miami/Key West with some of my college friends. After a fun Friday night we were in need of some major comfort food. Luckily, we found this cute place is South Beach called Yardbird. They had a fun, but traditional southern menu with a few twists (like Pimento BLT with Tomato Jelly). I got Mac and Cheese with Biscuits, thinking that it would be yummy but nothing exceptional. Well let me tell you, my mind was blown! The Mac and Cheese was out of this world! Yardbird’s secret is this stinky cheese called Grayson, and layered with onion and some addition spices, they managed to create an incredible dish that keeps one guessing at the favors.

After I got home I was craving Yardbird’s Mac and Cheese like crazy, so I decided to come up with my own version. Also, for the next couple of weeks, I’ll be doing traditional Southern Food in anticipation of fall! Let me know what y’all think.

xx ash.

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My Version:

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What you’ll need:

1 lb Pasta, Cooked

1 Block Good Quality Cheddar Cheese, Shredded.

1 Onion, Finely Minced

1/4 Cup Flour

1 Stick Butter

Pinch Salt

1 Tsp Paprika

1/4 Tsp Garlic Powder

1/2 Tsp Black Pepper

1 Bay Leaf

4 cups Milk

The How To:

In a medium saucepan, melt butter. Add flour and stir constantly, until there are no lumps.

Add milk, and continue to stir.

Add onion, paprika, garlic powder, pepper, salt, and bay leaf.

Simmer for 5-10 minutes.

Add cheese (leave a little to sprinkle on top) slowly. Stir until fully incorporated.

Add pasta to sauce.

Pour into a casserole dish and top with leftover cheese. Bake at 375 for about 10-15 minutes.

 

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