Macaroni and Cheese

By Peggio

Adapted from Edna Lewis and Scott Peacock’s “The Gift of Southern Cooking”

Ingredients

• Serves 10
• 1 3/4 CUPS (8 OUNCES) ELBOW MACARONI
• SALT
• 1 1/4 CUPS (5 OUNCES) EXTRA-SHARP CHEDDAR CHEESE CUT INTO 1/2-INCH CUBES
• 2 TABLESPOONS PLUS 1 TEASPOON ALL-PURPOSE FLOUR
• 1 1/2 TEASPOONS SALT
• 1 1/2 TEASPOONS DRY MUSTARD
• 1/4 TEASPOON FRESHLY GROUND BLACK PEPPER
• 1/8 TEASPOON CAYENNE PEPPER
• 1/4 TEASPOON FRESHLY GRATED NUTMEG
• 2/3 CUP SOUR CREAM
• 2 EGGS, LIGHTLY BEATEN
• 1/3 CUP GRATED ONION, LOOSELY PACKED
• 1 1/2 CUPS HALF-AND-HALF
• 1 1/2 CUPS HEAVY CREAM
• 1 TEASPOON WORCESTERSHIRE SAUCE
• 1 2/3 CUPS (6 OUNCES) GRATED EXTRA-SHARP CHEDDAR CHEESE

Details

Preparation time 15mins
Cooking time 45mins
Adapted from ezrapoundcake.com

Preparation

Step 1

Preheat the oven to 350 degrees F. Butter a 9-by-13-by-2-inch baking dish.
Cook the macaroni according to the package directions. Drain, and transfer to the baking dish.
Mix in the cubed cheddar cheese.
In a medium bowl, mix the flour, salt, dry mustard, pepper, cayenne pepper and nutmeg. Add the sour cream, followed by the eggs, and whisk to blend.
Stir in the onion, half-and-half, cream and Worcestershire sauce.
Pour this custard over the macaroni and cubed cheese, and stir to blend.
Sprinkle the grated cheese evenly over the surface of the custard.
Bake until the custard is set around the edges of the dish but still a bit loose in the center, about 30 minutes.
Remove from the oven, and cool for 10 minutes.