Southern-Style Macaroni and Cheese
The recipe for this wonderful regional take on mac and cheese is an adaptation of one in The Gift of Southern Cooking (Knopf, 2003) by Edna Lewis, a Southern culinary legend, and Scott Peacock, the former chef of Atlanta's Watershed restaurant. Two ingredients set this macaroni and cheese apart from the pack: grated onion and Worcestershire sauce.
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Credit: André Baranowski
1 1⁄2 tsp. kosher salt, plus more to taste
8 oz. hollow pasta, preferably elbow macaroni
Butter, for greasing
7 oz. extra-sharp cheddar, cut into 1⁄2" cubes
(about 1 1⁄2 cups), plus 6 oz. grated (about 2 cups)
2 tbsp. plus 1 tsp. flour
1 1⁄2 tsp. dry mustard
1⁄4 tsp. freshly ground black pepper
1⁄4 tsp. freshly grated nutmeg
1⁄8 tsp. cayenne pepper
2⁄3 cup sour cream
2 eggs, lightly beaten
1 1⁄2 cups half-and-half
1 1⁄2 cups heavy cream
1⁄3 cup grated onion
1 tsp. Worcestershire
1. Heat oven to 350°. Bring a 4-qt. saucepan of salted water to a boil. Add pasta and cook until cooked halfway through, about 3 minutes. Drain pasta and transfer to a greased 9" x 13" baking dish. Stir in the cubed cheddar cheese and set aside.
2. Combine 1 1⁄2 tsp. salt, flour, mustard, black pepper, nutmeg, and cayenne in a large mixing bowl. Add the sour cream and the eggs and whisk until smooth. Whisk in the half-and-half, heavy cream, onions, and Worcestershire. Pour egg mixture over the reserved pasta mixture and stir to combine. Sprinkle the grated cheese evenly over the surface. Bake until the pasta mixture is set around the edges but still a bit loose in the center, about 30 minutes. Let cool for 10 minutes before serving.
SERVES 8 – 10
But I used garlic instead onion, no dry mustard, no Worcestershire and added a fresh spinach. Liked so much!! excellent with fresh vegetable salad on the side.
I baked mine a little longer, and ended up with a firmer, more sliceable product. Being from Alabama, and living in Louisiana, I was familiar with this style, and it was fab. I like the "cheesy pockets within a cheese-free custard" as one reviewer said, but I can certainly see how someone more familiar with a bechamel based sauce would not. Other than increasing the baking time and using onion powder rather than grated onion (grated onion is anathema as far as my husband and son are concerned), I followed the recipe as written.
For a 9x13 pan I use a pound and and use left over to make a mini pan of mac & Cheese.
I also add a pinch of cayenne or a few shots of Louisiana hot sauce, and you do not need to have half & half and cream. With the sour cream half & Half or milk is all you need.
Other wise this is my exact recipe, and it is very delicious!
It did state cayenne, sorry :)
There is no Southern cook that I know that does not use eggs in their Mac&Cheese, however I understand that many do not use eggs, and that is their choice.
I do modify it a bit though. I always just used a box of macaroni so a full 16 oz. This seemed the right amount and 8 oz seems so few. I shred all the cheese, as I like it to be more uniform throughout the pasta. I use about a 1/4 cup less half and half than recommended. As a nod to my time in Louisiana, I also add in cajun seasoning for a little extra kick.