Mac & Cheese Casserole

Description:

Baked Macaroni & Cheese is a staple today in Southern and Soul Food cuisine, but the origins of this dish go back well before the foundation of the United States as a country. This dish was brought from Italy to France in the 16th century by Catherine de Medici, who was the wife of King Henry II of France. Thomas Jefferson, former president and founding father of the United States, lived in Paris during his tenure as foreign minister to France. During this time, Jefferson’s slave, James Hemmings, learned to make a version of macaroni pie that was made with macaroni noodles, Parmesan cheese and bechamel sauce. Macaroni & cheese gained popularity as a luxury dish in the United States via the cookbook “The Virginia House-Wife”, whose author, Mary Randolph, was very close with the former president and his family. Over time, the original recipe for mac & cheese was adapted, with many varieties of the dish existing throughout the US. Southern mac & cheese is distinct in that it is a baked dish that usually contains eggs and a variety of seasonings, which differs significantly from the more mainstream “stovetop” mac & cheese that was popularized by Kraft in the 20th century.

Ingredients:

• 1 cup macaroni (200 g)

• 1/2 cup sour cream (60 g)

• 1 cup heavy cream (240 ml)

• 1/2 cup shredded cheddar (50 g)

• 1/2 cup shredded colby jack (50 g)

• 1/2 cup shredded mozzarella (50 g)

• 1 egg

• 1/2 tsp paprika (3 g)

• 1/2 tsp garlic powder (3 g)

• 1/2 tsp mustard powder (3 g)

• 1/4 tsp cayenne (2 g)

• 1 tbsp butter (15 g)

Preparation:

Preheat oven to 350 degrees (180 C). In a bowl, whisk together the sour cream, heavy cream, egg, paprika, garlic powder, onion powder and cayenne.

Use butter to grease a baking dish and reserve the extra. Mix all cheese together in a bowl. Boil the macaroni per the package directions and drain. Add pasta to the milk mixture and add the remianing butter and 2/3rds of the cheese mixture. Stir mixture to combine.

Pour the macaroni mixture into the baking dish and top with the remaining cheese. Bake for 15 minutes or until cheese is melted and browned.

Notes: