Southern Comfort Macaroni and Cheese



  • 8 ounces elbow macaroni
  • 2 cups shredded sharp Cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • 3 cups milk
  • 1/4 cup butter
  • 2 1/2 tablespoons all-purpose flour
  • 2 tablespoons Uncle Dibbz Straight Drop Rub (adjust to taste)


1. Preheat your oven to 375 degrees F (175 degrees C).

2. Cook the macaroni according to the package directions. Once done, drain the pasta.

3. In a saucepan, melt the butter over medium heat. Stir in the flour until it absorbs all of the melted butter.

4. Slowly whisk in the milk, and keep whisking until the mixture comes to a boil. Keep cooking and stirring until the mixture thickens enough to coat the back of a spoon.

5. Add the Uncle Dibbz Straight Drop Rub into the mixture, stirring well to combine. Adjust the seasoning to your preference.

6. Stir in both the Cheddar and Monterey Jack cheeses, and continue to cook over low heat until all the cheese is melted and the sauce has thickened a bit more.

7. Add the cooked macaroni to the sauce, stirring well to make sure every piece of pasta is covered in the cheese sauce.

8. Pour the macaroni and cheese into a baking dish, spreading it out evenly.

9. Bake in the preheated oven covered for 15-20 minutes, then uncover and broil on high for 4 or 5 minutes or until the top is bubbly and golden.

10. Allow it to cool for a few minutes before serving. That's good Shawty!

1 comment

  • Love all of your recipes
    I did the shrimp&crab meat pasta

    A Lyons

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