Friday, September 15, 2006

Request for Macaroni and Cheese Recipe

There are some recipes that are designed to please everytime in any situation. One of those that I've found is the Macaroni and Cheese recipe from Edna Lewis. This is a recipe that has never failed me. It's something that friends request I bring to occasions. It's one that I've shared with many people. My boyfriend's aunt in particular asked me to post this on the blog. I hope it's not too late for her to use it.

Here's the recipe. Enjoy!

1 3/4 cups (8 oz) elbow macaroni
1 1/4 cups (5 oz) extra-sharp cheddar cheese cut into 1/2-inch cubes
2 tbsp plus 1 tsp all-purpose flour
1 1/2 tsp salt
1 1/2 tsp dry mustard
1/4 tsp freshly ground black pepper
1/8 tsp cayenne pepper
1/4 freshly grated nutmeg
2/3 cup sour cream
2 eggs, lightly beaten
1/3 cup grated onion
1 1/2 cups half-and-half
1/3 cup heavy cream
1 tsp Worcestershire sauce
1 2/3 cups (6 oz) grated extra-sharp cheddar cheese

Preheat the oven to 350 F.

Cook the macaroni in a large pot of boiling salted water until just tender. Drain well, and transfer to a buttered 9x13x2 in. baking dish. Mix in the cubed cheddar cheese.

Put the flour, 1 1/2 tsp salt, dry mustard, black pepper, cayenne pepper, and nutmeg in a large mixing bowl, and stir to blend. Add the sour cream, followed by the eggs, and stir in with a wire whisk until well blended and homogenous. Whisk in the onion, half-and-hald, heavy cream, and Worcestershire sauce until blended. 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 in the preheated oven until the custard is set around the edges of the baking dish but still a bit loose in the center, about 30 minutes.

Remove from the oven, and cool for 10 mintues to allow the custard to thicken.


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