Name: Deep South Macaroni and Cheese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 8 oz package elbow macaroni; 3 tablespoons butter (use the real deal here, no margarine as it contains water and you don’t want water in your bechamel); 2 tablespoons flour (i sifted it to get a smoother sauce); 1.5 cups whole milk (room temp); .5 cup cream (i used half and half (room temp)); 1 cup Gruyere cheese (divided); 1 cup shredded sharp cheddar cheese (I used Cabots brand); 1 cup shredded white cheddar cheese (I used Cabots brand); 1 tsp salt; .5 tsp black pepper; pinch of ground nutmeg; 1 tsp ground mustard (Coleman’s without a doubt)

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I have a serious love affair with all things dairy. Particularly cheese. (yeah I know) I’d been craving a great home made mac and cheese (no blue box powder here) and found this gem in a box of recipes and old cookbooks I’d bought a few years ago in an estate auction..I hit the jackpot folks! All sorts of southern goodness laying in that box! Anyway.. on to the doins..

This recipe was scribbled on a sheet of notepaper with no name attached. I’ve no idea who or where the original is from.(that’s a grammatically incorrect sentence I’m sure)

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Deep South Macaroni and Cheese

Rich and Creamy A True Southern Recipe

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Servings: 6

Author: Debbie

Ingredients

8 oz package elbow macaroni
3 tablespoons butter use the real deal here, no margarine as it contains water and you don’t want water in your bechamel
2 tablespoons flour i sifted it to get a smoother sauce
1.5 cups whole milk room temp
.5 cup cream i used half and half (room temp)
1 cup Gruyere cheese divided
1 cup shredded sharp cheddar cheese I used Cabots brand
1 cup shredded white cheddar cheese I used Cabots brand
1 tsp salt
.5 tsp black pepper
pinch of ground nutmeg
1 tsp ground mustard Coleman’s without a doubt

Instructions

Preheat oven to 350 degrees
Prepare noodles according to package directions. (Do NOT add oil or butter to water. You want the cheese to hug the noodles like a warm sweater not slide off)
Meanwhile, melt butter in a medium saucepan over medium heat. Whisk in flour ; cook, whisking constantly for about 1 minute. (you’re almost making a roux here, but you do not want to brown it)
Gradually whisk in milk and cream; cook, constantly whisking for 3-5 minutes or until thickened.
Stir in cheddar cheeses, 1/2 of the Gruyere cheese and the remaining ingredients until smooth.
Stir in noodles and pour into a lightly greased 11×7 baking dish. Or you can pour into individual 8oz baking dishes.
Place onto a jelly roll pan then top with remaining Gruyere cheese.
Bake @350 degrees fro 15 minutes or until golden and bubbly. A sprinkle of paprika on top just before removing from oven gives a beautiful color.

Notes

Couple of things.. you ‘can’ use Swiss cheese in place of the Gruyere. I prefer it to Swiss because it melts like butter and is super smooth. Its a little pricy though. I always place casseroles on a jelly roll pan because they tend to bubble out and make a mess of the oven. Its not an absolute necessity just a help.

Enjoy!!!