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Southern Mac and Cheese

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.

Everyday Food, March 2009 http://www.marthastewart.com/312609/southern-mac-and-cheese
3.26389
Rated
65.2778100(74)74
  • Prep Time 15 minutes
  • Total Time 40 minutes
  • Yield Serves 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

Directions

  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. 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. 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.

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.

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