Nothing better than a large side of mac and cheese, especially in this cold weather! ENJOY!
MACARONI AND CHEESE, SOUTHERN STYLE
1 1⁄2tsp. kosher salt, plus more to taste
8 oz. hollow pasta, preferably elbow macaroni
Butter, for greasing
7 oz. extra-sharp cheddar, cut into 1⁄2" cubes
(about 1 1⁄2 cups), plus 6 oz. grated (about 2 cups)
2 tbsp. plus 1 tsp. flour
1 1⁄2tsp. dry mustard
1⁄4 tsp. freshly ground black pepper
1⁄4 tsp. freshly grated nutmeg
1⁄8 tsp. cayenne pepper
2⁄3 cup sour cream
2 eggs, lightly beaten
1 1⁄2 cups half-and-half
1 1⁄2 cups heavy cream
1⁄3 cup grated onion
1 tsp. Worcestershire
1. Heat oven to 350°. Bring a 4-qt. saucepan of salted water to a boil. Add pasta and cook until cooked halfway through, about 3 minutes. Drain pasta and transfer to a greased 9" x 13" baking dish. Stir in the cubed cheddar cheese and set aside.
2. Combine 1 1⁄2 tsp. salt, flour, mustard, black pepper, nutmeg, and cayenne in a large mixing bowl. Add the sour cream and the eggs and whisk until smooth. Whisk in the half-and-half, heavy cream, onions, and Worcestershire. Pour egg mixture over the reserved pasta mixture and stir to combine. Sprinkle the grated cheese evenly over the surface. 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.
SERVES 8 – 10
See you soon,
This article was first published in Saveur in Issue #129
After spending years in the world of finance, I decided to follow my true passion—curating a life where southern elegance meets southern heritage. That led me to create Splendid Sass, a haven for gathering and sharing my love for design, art and cooking, and TG Hatfield Company, where I embroider fine heirloom linens that will garner hospitality for generations. From the exquisite linens that set the table, to the food that is shared with family & friends, to the warm & cozy room that invites guests, join me as I share the things that inspire me and help create a truly elegant life.