Mac and Cheese

Tonight Julie and I aim to perfect a "Southern Classic"...Mac N Cheese. We scoured over many recipes and chose the two below.   I think most can agree...it is hard to mess up mac n cheese.  It depends on your preference and what you are serving at your meal. If we had to choose, I think we would prefer recipe 1. This time we split the recipes in half.  And you can, too.  It might be something we continue to do in the future.

Recipe 1:  Mac and Cheese Edna Lewis Adaption 
2 cups elbow macaroni
Salt
2 1/2 cups extra sharp cheddar cheese (cubed)

2 tablespoons and 1 teaspoon all-purpose flour

1 1/2 teaspoons salt

1 1/2 teaspoons dry mustard

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon paprika

1/4 teaspoon freshly grated nutmeg

2/3 cup sour cream

2 eggs - lightly beaten

1/3 cup grated onion

1 1/2 cups half and half

1 1/2 cups heavy cream

1 teaspoon Worcestershire sauce

2 1/2 cups grated extra sharp cheddar cheese

It is hard to tell below but the cubed cheese along with the macaroni gives it an extra cheesy goodness.  This sharp cheddar from Cabot (Costco) was the way to go!

Nutmeg.  Labeled "for use in macaroni and cheese and quiche."  Who knew?  Ok, I believe Julie and Lance knew (but not me).

We read some reviews saying it was "soupy."

And though it appears to be...

It really was perfect...

The key is letting it sit for 10 or so minutes.  It congeals.   Does this look amazing or what?  By this time the kitchen smelled fabulous!

Recipe 2: Ina Garten Mac and Cheese

Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small) - PEELED ;)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Julie and Lance don't just do bread crumbs.  They made their own bread (the day before) and made crumbs from that.  Things are homemade at the Smith Kitchen.

I do like the presentation of this mac and cheese.  The tomatoes are a great twist.  Due to some tomato plants Julie found at Costo this week, you may be seeing more tomato recipes soon!

Topped with bread crumbs...also another nice touch!

Walla...

Result:

We enjoyed both recipes.  Both were so different.  I personally liked the first one (and I think that was overall consensus) but Julie made a great point.  When put with the right menu, the second one could certainly be ideal.  The first recipe is cheaper due to the Gruyere cheese you have to purchase for the second recipe.   

If you have a recipe particularly dear to your heart, let us know.  We are still open to new recipes.  We may be eating mac and cheese for a few days, however.  Thanks to Julie and her salad I didn't feel TOO bad about eating it for dinner!