Per serving: 363 calories (percent of calories from fat, 55), 15 grams protein, 26 grams carbohydrates, 1 gram fiber, 22 grams fat (13 grams saturated), 79 milligrams cholesterol, 523 milligrams sodium. Pull off the foil and bake, uncovered, for an additional 5 minutes. Cover with aluminum foil and bake until bubbly, about 15 minutes. Transfer the macaroni and cheese to the prepared baking dish and top with the remaining cheese. Fold in the cooked macaroni, an additional 2 cups of cheese and the chives. Stir in 2 cups of the grated cheese and the salt until well combined. Continue to simmer the cream mixture for 1 minute and then remove from the heat. Whisk the egg mixture back into the remaining cream mixture. While whisking constantly, pour about 1/4 cup of the cream mixture into the egg. Whisk simmering cream mixture into the roux. When the butter is foamy, add the flour and whisk over low heat until fully incorporated, about 1 to 1 1/2 minutes, to make a blond roux. Meanwhile, in a large saucepan, melt the butter over medium heat. Add the half and half and cream and bring to a simmer. Add the shallots and garlic and cook until shallots are translucent, about 3 minutes. In a small saucepan, heat the olive oil over medium heat. Grease a 9-inch square baking dish with butter.īring a large pot of salted water to a boil and cook the macaroni according to package directions. And so, I set about working to recreate it, and these memories are what I had to go on.5 cups grated New York cheddar cheese (about 1 1/4 pounds)ģ tablespoons minced fresh chives Instructions I’ve made a pretty good version myself over the years, but it never really measured up to hers. She’s gone now, and I hope this post will inspire you to ask your Mamas about their dishes while you can. I watched her make it countless times, but I never asked her how she did it, or why she made it the way she did.
My own Mama had lots of specialties, and Macaroni and Cheese was one of my personal favorites. One of our goals here at Biscuits and Burlap is to document, for future generations, some of the old classics like our Mamas and Grandmas made. Preserving the old Southern ways with food But, there is something comforting about plain old fashioned mac and cheese made like it was back in the day before “Mac and Cheese” was even an expression. It can be dolled up lots of different ways and there’s nothing wrong with that.
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