In the South we take our macaroni and cheese really seriously. Macaroni and cheese is a staple at every holiday, pot luck, big family event, etc. and that boxed stuff just will not do. See, when I moved South (over a decade ago) I learned that real, Southern Style, macaroni and cheese does not come in a box and it is not cooked on the stove top. I quickly became addicted to the type of homemade, Southern Style, Macaroni and Cheese that is cooked in a huge baking dish in the oven and comes out in such a beautiful, delicious block that instead of scooping out your serving you cut your own chunk off the block. Now, that is how you do macaroni and cheese!
I spent years trying to make, and perfect, the recipe only to discover a little over a year ago that I have a gluten sensitivity and eating my beloved macaroni and cheese would leave me with migraines. Well, it was one thing I just refused to give up on. So, I tweaked and reworked things and ended up with the most amazing Gluten Free, Southern Style, Macaroni and Cheese. It is so fabulous that when I bring it to family events (like Thanksgiving a few weeks ago) none of my relatives notice any difference in the taste at all. This Gluten Free, Southern Style, Macaroni and Cheese tastes just like the original.
- 1 (16 ounce) package gluten free elbow macaroni
- 8 tablespoons butter (1 stick)
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded pepper jack cheese
- 1 1/2 cups half-and-half
- 8 ounces cubed processed cheese food
- 2 eggs, beaten
- 1/4 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/8 teaspoon ground black pepper
- Preheat oven to 350 degrees F.
- Bring a large pot of lightly salted water to a boil.
- Add pasta and cook for 8 to 10 minutes or until al dente
- Drain pasta well and return to cooking pot.
- In a small saucepan over medium heat, melt 8 tablespoons butter.
- Stir butter into the macaroni.
- In a separate large bowl, combine the cheddar and pepper jack cheeses; mix well.
- Add the half and half, 1 1/2 cups of the cheese mixture, cubed processed cheese food, dry mustard and 2 eggs (beaten) to the macaroni; mix together and season with salt and pepper.
- Transfer to a lightly greased deep 2 1/2 quart casserole dish.
- Sprinkle with the remaining 1/2 cup of cheese mixture.
- Bake in preheated oven for 35 minutes or until hot and bubbling around the edges.
- Tip: It is easiest to stir everything together if you mix the half and half, cheese mixture, cubed processed cheese food, dry mustard, salt, pepper, and eggs together first in a large bowl and then pour them all over the macaroni at once.
Do you have a favorite variation? (One of the restaurants here has a lobster mac…. heaven!)