"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Macaroni and Cheese Recipe

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This recipe for Macaroni and Cheese, by , is from The Jackson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Treva Jackson
Added: Saturday, January 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. elbow macaroni
salt
3 cups shredded sharp cheddar cheese (11 oz)
2 tablespoons + 1 teaspoon all purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons dry mustard
1/4 teaspoon pepper
2/3 cup sour cream
2 eggs, lightly beaten
1 1/2 cups half & half
1 1/2 cups heavy cream
1 teaspoon Worcestershire




Directions:
Directions:
Preheat oven to 350. Butter a 9 x 12 baking dish (or you can spray with PAM).

Cook the macaroni in a large pot of boiling salted water until just done.(About 7 minutes once it comes to a boil again). Drain well and transfer to the buttered baking dish. Mix in 1/2 of the shredded cheese.

Put the flour, 1 1/2 teaspoons salt, dry mustard, black pepper in a large mixing bowl and stir to blend. Add the sour cream, followed by the eggs, and stir with a wire whisk until blended and homogeneous. Whisk in the half-and-half, heavy cream, and Worcestershire sauce until blended. Pour this custard over the macaroni and cheese and stir to blend. Sprinkle the other half of 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 minutes to allow the custard to thicken.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
You can cut this recipe in 1/2 and cook in a 9 x9 casserole.

 

 

 

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