Recipes and Food Stories from the African Diaspora
Not a holiday goes by in my family without macaroni and cheese gracing the table. I literally do not remember life with no macaroni and cheese in it! I bet some relative has a black and white picture of me in a high chair eating macaroni and cheese with my fingers. It does not matter what holiday, be it Kwanzaa, Christmas, Easter, or a birthday… this is a special dish to be shared with loved ones.
My maternal side of the family is from Louisiana, and the South likes a certain type of macaroni and cheese. This type in no way resembles that stuff that comes out of a box. It is not like the kind you can stir together on the stove top, although I have had some very tasty stove top macaroni and cheeses in my day. This recipe is an extremely rich, custard based, macaroni and cheese. It’s a wonderful vegetarian main dish for your holiday table, or a fabulous side dish.
I reserve this macaroni and cheese recipe for special occasions, such as the holidays, because it does not skimp on calories. It is loaded with cheese, eggs and cream, so please do not blame me if you gain a couple of pounds when you cannot resist going back for seconds or even thirds!
Macaroni and Cheese
16 ounces elbow macaroni
16 ounces sharp cheddar cheese
1/3 cup AP flour
3 teaspoons sea salt
3 teaspoons dry mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1-1/3 cups sour cream
4 cups half and half
2 cups heavy cream
Cheryl D. Lee is a Food Blogger and Chef at BlackGirlChefsWhites.com.
Follow her on