I HAD THE BEST MAC AND CHEESE OF MY LIFE TODAY. I held a butter knife to her throat until she told me where she got the recipe. YOUR LIFE WILL NEVER BE THE SAME!! (yr welcome😮) From The Gift of Southern Cooking, by Edna Lewis and Scott Peacock. This is so custardy, its almost like a cheese and macaroni pudding. But its terrifically flavorful and wonderfully fluffy. Butter for pan 1 3/4 cups (about 8 ounces) uncooked elbow macaroni 1 1/4 cups (5 ounces) extra-sharp cheddar, cut into 1/2-inch cubes 2 tablespoons plus 1 teaspoon all-purpose flour 1 1/2 teaspoons salt, plus more for cooking water 1 1/2 teaspoon dry mustard 1/4 teaspoon freshly ground black pepper 1/8 teaspoon cayenne pepper 1/4 teaspoon freshly grated nutmeg 2/3 cup sour cream 2 eggs, lightly beaten 1/3 cup grated onion 1 1/2 cups half-and-half 1 1/2 cups heavy cream 1 teaspoon Worcestershire sauce 1 2/3 cups (6 ounces) grated extra-sharp cheddar 1. Coat a 13-by-9-inch baking dish with butter and set aside. Cook the macaroni in a large pot of boiling salted water until just tender, about 9 minutes. Drain well and spread in the baking dish. Mix the cubed cheddar into the macaroni and set aside. Preheat oven to 350 degrees. 2. Put flour, 1 1/2 teaspoons salt, dry mustard, black pepper, cayenne and nutmeg in a large mixing bowl and whisk to blend. Add the sour cream and beaten eggs and whisk until well-blended. Whisk in the onion, half-and-half, cream and Worcestershire until blended, making sure the flour is well-incorporated. 3. Pour over the macaroni and cubed cheese and stir to blend. (It will seem very soupy.) 4. Sprinkle the grated cheese evenly over the surface. Bake about 30 minutes, until the custard is set around the edges but the center is still a little loose. 5. Remove from oven and let stand 10 minutes to allow the custard to thicken before serving. UnlikeUnlike · · Share
Posted on: Thu, 20 Nov 2014 02:03:25 +0000
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