Flour, Mustard, Cayenne, Salt and Black Pepper In a large bowl whisk together the flour, salt, mustard, cayenne and black pepper. Mix about 2/3 of the grated cheese into the macaroni. Grate the cheese using a food processor, or if you are a glutton for punishment or have a child to keep busy, grate the cheese using the larger holes in a box grater. Place the macaroni into a buttered 15 inch X 9 inch casserole dish. Rinse with cool water, then drain the macaroni well.

Well, you can but don’t blame me when you can’t button your pants.Ĭook the macaroni according to package directions. This is not a dish you should eat every week. This macaroni and cheese is very rich, with heavy cream, sour cream and eggs. Now I finally have my own to share with my daughter. My late Uncle George, a retired Navy cook, had an incredible recipe, which sadly went with him when he passed. My grandmother had her recipe, my mother had hers. Not that it was reserved for special occasions, by any means. My mother’s side of the family is from Louisiana, and like any self respecting Southern family we ate macaroni and cheese at every special occasion meal, be it Thanksgiving, Christmas, Easter or birthdays. Baked has a firmer consistency, the elbows surrounded by a rich custard infused with shreds of cheese. Stove top tends to be cloyingly creamy, clinging to the macaroni like a thick winter coat. They each have their merits, but I prefer mine baked. There are some who like stove top mac and cheese and some who like baked mac and cheese. Is this really the best macaroni and cheese I ever made? YES and I have made a lot of macaroni and cheese in my lifetime! I’ve eaten a lot of macaroni and cheese, tested various recipes for macaroni and cheese, and have finally decided that this one is the best I have ever made.

Best mac and cheese ever baked