Tuesday, December 6, 2011

~Southern Mac and Cheese~

picture from marthastewart.com

Everyday Food, March 2009
  • 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.

It's a good thing...or is it?


 Jordan wanted to choose the dinner recipe.  His choice?  Southern mac and cheese.  The addition of half-and-half made this an extra creamy mac n' cheese.  The bread crumb topping added a crunch that nicely contrasted with the macaroni. 


Photo Gallery

I made a side salad, set out an Italian bread loaf, and then steamed some greens from our garden.  Shown below are the greens before steaming.

The buttered ramekins were packed to the rim with hearty macaroni and creamy sauce.  Day-old bread was torn into small pieces and added on top. 


The golden and bubbling macaroni and cheese. This was a perfect meal for a weekend evening as it was simple and fun for a team of two to prepare.


~Dinner Was Served~








2 comments:

Amateur Cook said...

Yeah, I'm in two minds about bread crumbs atop mac 'n cheese. I grew up eating it with nothing on top, just soft gooey yuminess.

I've made some with bread crumbs on top but can't see that it needs that crunchiness added.

The Green Mama said...

Dear Amateur Cook,

At first, I felt the same way. Mac n' cheese with a crunch!? Personally, I think that the added second texture, the bread crumbs, created depth to the meal. Everyone has their own preferences for mouthfeel and for what they enjoy eating. I'm glad to hear from a passionate food lover such as yourself.

Yours very crumbly,

Morgan

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