No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Southern Mac and Cheese

Homemade mac and cheese is often prepared with a flour-based sauce. This Southern version uses a base of eggs and half-and-half for a tasty, custardy alternative.

  • prep: 15 mins
    total time: 40 mins
  • servings: 4

Ingredients

  • Coarse salt and ground pepper
  • 1 tablespoon butter, melted, plus more for ramekins
  • 1/2 pound elbow macaroni
  • 2 cups shredded sharp cheddar (8 ounces)
  • 2 large eggs
  • 1 cup half-and-half
  • 1 small garlic clove, minced
  • 2 slices white sandwich bread, torn

Cook's Note

You can also bake the mac and cheese in a shallow 1 1/2- to 2-quart baking dish. Increase the baking time to 25 to 30 minutes.

Directions

  1. Step 1

    Set a large pot of salted water to boil. Preheat oven to 350. Butter four 10-ounce ramekins. Cook pasta 3 minutes short of al dente; drain.

  2. Step 2

    In a large bowl, whisk together 1 1/2 cups cheddar, eggs, half-and-half, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Add pasta, and stir to combine; divide among ramekins.

  3. Step 3

    In a food processor, pulse bread and melted butter until coarse crumbs form; season with salt and pepper. Dividing evenly, top pasta mixture with 1/2 cup cheddar, then sprinkle with breadcrumbs. Place ramekins on a rimmed baking sheet. Bake until mac and cheese is golden and bubbling, about 20 minutes. Let stand 5 minutes before serving.

Source
Everyday Food, March 2009

Reviews (17)

  • 11 Feb, 2013

    Southern Mac and Cheese
    Russell's Monday Dinner
    Nutritious and Delicious!

  • 19 Apr, 2012

    I would prefer that the nutritional info be included with recipes. At the very least, the calorie count should be listed.

  • 17 Jan, 2011

    deecop = At the top of the page, above the photo of the dish and below the name of the dish, there (usually) is a RATINGS and COMMENTS with (SEE ALL) next to it. If you click on SEE ALL next to "Comments" you'll see all the comments. Cheers!

  • 17 Jan, 2011

    It would have been nice to see all 13 comments instead of just 6 of them. I think this page needs a little tweaking.

  • 10 Jun, 2010

    Half and half is a light cream (the consistency of half cream and half milk) or use evaporated milk as a substitute.

  • 14 Apr, 2010

    Please could someone tell me what half and half is as I don't live in America

  • 23 Mar, 2009

    My family did not care for this. The garlic was overpowering and the texture didn't lend itself well to mac

  • 17 Mar, 2009

    I didn't care for this. I baked it for 20 mins in one casserole and it was just too dry for my taste. I prefer homemade mac with a traditional, creamy cheese sauce. Also, I thought the garlic was a "flavor bully" - it overwhelmed the delicate flavors of the eggs and cheddar. Besides, as a proud North Carolinian, I can tell you garlic is not a traditional ingredient in "southern" mac and cheese. Maybe it's "southern NY Mac

  • 10 Mar, 2009

    Another winner! Just finished eating this for dinner with the cheddar topped Classic Meatloaf, and it was delicious. We loved the thicker texture. The garlic amount tasted just right, too, not so garlicky that my kids noticed, but zippy enough that my husband and I did.

    The only think I will change for next time -- It needed more salt to bring out the cheesy taste. I would use 1-1/2 tsp of salt in this recipe next time.

  • 7 Mar, 2009

    Yes! Mea culpa. I had the wrong number in my head, and should have looked it up. Thanks for the correction.

  • 4 Mar, 2009

    I beg to differ. Half and Half is only 10% cream.

  • 3 Mar, 2009

    "Half and half" is half milk/half cream, usually used for coffee, about 16% fat content.

  • 3 Mar, 2009

    What is "half and half" ?

  • 3 Mar, 2009

    A ramekin is a small baking cup mostly used for cooking custard or souffle. See link: http://www.williams-sonoma.com/products/d080/index.cfm?pkey=xsrd0m1|16|||0|||||||ramekin

  • 3 Mar, 2009

    what is a ramekin?

  • 3 Mar, 2009

    It says 350 degrees.

  • 2 Mar, 2009

    How hot should this be baked at. The recipe doesn't say.