Macaroni & Cheese Southern-Style
Recipe: #20710
August 27, 2015
Categories: Casseroles, Side Dishes, Cheese, Cheddar, Fathers Day, Game/Sports Day, Sunday Dinner, Oven Bake, Vegetarian, Macaroni, Spicy, Kosher Dairy, Vegetarian Dinner, more
"A great change from everyday mac and cheese. Adapted from The Gift of Southern Cooking by Edna Lewis who is a Southern culinary legend. This dish has great flavor and it's not to hard to make, it does have a little kick to it due to the cayenne pepper so it`s not recommended for kids"
Ingredients
Nutritional
- Serving Size: 1 (194.6 g)
- Calories 483.9
- Total Fat - 31.6 g
- Saturated Fat - 19.3 g
- Cholesterol - 148.3 mg
- Sodium - 875.7 mg
- Total Carbohydrate - 28.9 g
- Dietary Fiber - 2.6 g
- Sugars - 0.9 g
- Protein - 23.3 g
- Calcium - 547 mg
- Iron - 1.6 mg
- Vitamin C - 1.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat oven to 350°. Butter a 9" x 13"
Step 2
Bring a 4-qt. saucepan of salted water to a boil. Add pasta and cook until only halfway through, about 3 minutes. Drain, rinse under cold water then drain again very well. Transfer to a large bowl. Stir in the cubed cheddar cheese only (not the shredded) and set aside.
Step 3
Combine the salt, 1 tablespoon + 1 tsp. of flour, mustard powder, black pepper, nutmeg, and cayenne in a mixing bowl, then add the sour cream and the eggs and whisk until smooth, then whisk in the half and half, heavy cream, minced onion, and Worcestershire. Pour egg mixture over the cooked pasta and stir to combine. Transfer the mixture to baking dish. Sprinkle 2 cups of grated cheese evenly over the surface.
Step 4
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.
Tips
No special items needed.