Custardy Mac and cheese
From dutchie326 15 years ago
- 30 minutes to make
- Serves 8
This comes from Southern Cooking Magazine and it is is a wonderful dish that seems more like a pudding. I serve it with a salad and favorite vegetable.
Ingredients
- Custardy macaroni & cheese shopping list
- From "The Gift of Southern Cooking," by Edna Lewis and Scott Peacock. This is so custardy, it's almost like a cheese and macaroni pudding. But it's terrifically flavorful and wonderfully fluffy. shopping list
- butter for pan shopping list
- 1¾ cups (about 8 ounces) uncooked elbow macaroni shopping list
- 1¼ cups (5 ounces) extra-sharp cheddar, cut into Z\x-inch cubes shopping list
- 2 tablespoons plus 1 teaspoon all-purpose flour shopping list
- 1½ teaspoons salt, plus more for cooking water shopping list
- 1½ teaspoon dry mustard shopping list
- ¼ teaspoon freshly ground black pepper shopping list
- 1/8 teaspoon cayenne pepper shopping list
- ¼ teaspoon freshly grated nutmeg shopping list
- 2/3 cup sour cream shopping list
- 2 eggs, lightly beaten shopping list
- 1/3 cup grated onion shopping list
- 1½ cups half and half shopping list
- 1½ cups heavy cream shopping list
- 1 teaspoon worcestershire sauce shopping list
- 1 2/3 cups (6 ounces) grated extra-sharp chedd shopping list
How to make it
- 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.
- Put flour, 1½ 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.
- Pour over the macaroni and cubed cheese and stir to blend. (It will seem very soupy.)
- 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.
- Remove from oven and let stand 10 minutes to allow the custard to thicken before serving.
People Who Like This Dish 6
- chefmeow Garland, TX
- lanabade Goshen, NJ
- dandelion Ashland, NE
- crazeecndn Edmonton, CA
- choclytcandy Dallas, Dallas
- clbacon Birmingham, AL
- dutchie326 Parker, PA
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The Rating
Reviewed by 3 people-
OMG.......this sounds decadent. I am a huge mac and cheese fan and this one sounds amazing. Great post and a very high 5.
chefmeow
in Garland loved it
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