Recipe from “The Gift of Southern Cooking” by Edna Lewis and Scott Peacock
Add extra macaroni if you want to lighten the dish a bit. This recipe is very “custard-y/creamy”, but rich and delicious. You can also cut the quantities in half for a smaller 9 x 9 pan.Print
Mac and Cheese and Green Salad
- Cook Time: 30
- Total Time: 30 minutes
- Yield: 4
- Semolina Rigatoni or your own Macaroni – 1 3/4 cup (8 oz)
- Salt –
- Extra-Sharp Cheddar Cheese – 1 1/4 cup (5 oz), cut into 1/2-inch cubes
- All-purpose flour – 2 TB plus 1 tsp
- Salt – 1 1/2 tsp
- Dry Mustard – 1 1/2 tsp
- Black Pepper – 1/4 tsp, freshly ground
- Cayenne Pepper – 1/8 tsp
- Freshly Grated Nutmeg – 1/4 tsp
- Sour Cream – 2/3 cup
- Eggs – 2, lightly beaten
- Onion – 1/3 cup, grated
- Half-and-Half – 1 1/2 cup
- Heavy Cream – 1 1/2 cup
- Worcestershire Sauce – 1 tsp
- Extra-sharp Cheddar Cheese – 1 2/3 cup (6 oz), grated
- Preheat oven to 350° F.
- Cook the macaroni al dente, drain, and transfer to a buttered 9×13 baking dish, mixing in the cheddar cheese cubes.
- Assemble flour, salt, dry mustard, pepper, cayenne pepper and nutmeg, then sour cream and eggs. Blend well with a whisk, then continue whisking in onion, half-and-half, heavy cream and Worcestershire sauce until smooth.
- Pour custard into the baking dish, and stir into the pasta, sprinkling the grated cheese evenly over the top.
- Bake until custard is set around the edges of the dish, but still a bit loose in the center for 25-35 minutes.
- Remove and cool about 10 minutes till the custard has thickened, before serving with a light tossed salad.
- Not included in the Real Food Boxes: dried mustard, cayenne pepper, nutmeg, sour cream, heavy cream, Worcestershire sauce.