Southern mac and cheese

  • Currently 4/5
coarse salt
ground pepper
1 tbsp butter, melted, plus more for ramekins
1/2 lb elbow macaroni
2 cups shredded sharp cheddar (8 oz)
2 large eggs
1 cup half and half
1 small garlic clove, minced
2 slices white sandwich bread, torn
1. Set a large pot of salted water to boil.  Preheat oven to 350.  Butter 4 10 oz 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 tsp salt and 1/8 tsp pepper.  Add pasta and stir to cimbine; 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 golden and bubbling, about 20 minutes.  Let stand 5 minutes before serving.
4. 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.

Amy Boland

Member since Jan 2010

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