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Macaroni Cheese




Source of Recipe


Edna Lewis and Scott Peacock


Recipe Introduction


Macaroni cheese. Americans do not associate macaroni and cheese with Britain, but Britons do, and recipes appear at least as early as the seventeenth century. Good recipes abound; this one from Edna Lewis and Scott Peacock is not the most elaborate but may be the best. We like to boost their original version with dice of ham and tiny rounds of scallion greens. Eight generous portions.
Tasso is a cajun pork produt that is spicy.


List of Ingredients




-unsalted butter
-1 lb campanelli or other short pasta of your choice
-1 1/4 cups sharp Cheddar or other hard English cheese cut into 1/2 inch cubes
-about 1 cup ham or tasso cut into 3/8 inch dice
-about 1/2 cup minced scallion greens
-2 Tablespoons and 1 teaspoon flour
-2 generous teaspoons dry mustard
-1 teaspoon salt
-1/4 teaspoon pepper
-1/4teaspoon cayenne
-scant 1/4 teaspoon mace
-2/3 cup sour cream
-2 beaten eggs
-1/2 cup grated onion
-1 1/2 cups ‘half & half’
-1 1/2 cups heavy cream
-2 generous teaspoons Worcestershire
-about 1 1/2 cups shredded sharp Cheddar



Recipe



Grease a 9x13 inch ovenproof dish or something similar with the butter.
Cook the pasta, toss it with the ham and scallions, and dump the mixture into the buttered dish.

Preheat the oven to 350°.

Mix together the flour, salt, mustard, pepper, cayenne and mace in a big bowl.
Add the sour cream, then the eggs, and whisk them until everything in the bowl has married.
Add the onion, ‘half & half,’ cream and Worcestershire, and whisk them into the mix as well until you have a uniform custard.
Pour the custard over the pasta mixture and top it with the shredded cheese.
Bake the dish until the custard sets around the perimeter but remains a little runny within, usually from 30-40 minutes.
Let the macaroni and cheese rest for 10-15 minutes; the custard will continue to set. Resist any temptation to overcook the dish; the custard will keep cooking in its own residual heat after you take it from the oven.