By Isaac Delamatre, Food Service Coordinator
This is our famous secret baked macaroni & cheese recipe. This dish has been a big hit on campus and is one of my favorite interpretations of this classic household stand by. It is not quite as awesome as my mother’s, but it beats the pants off of anything you will buy in a little box. I have scaled it down from our usual portion of 100 to feed about 4–6 people. Pair this dish with some collard greens ( for that recipe) and fried or baked chicken and you will have a fantastic southern soul food experience, just don’t forget the red pepper sauce. Oh, and if you want to get real crazy, fry some okra too. And cornbread or hush puppies, and black eyed peas, and, baked sweet potatoes and pecan pie and . . . .
- ½ pound dry elbow macaroni
- Pinch sea salt
- 1 tsp. olive oil
- 2½ oz. butter
- 1 oz. all purpose flour
- ¼ tsp. dry mustard
- 1 tbsp. tamari or soy sauce
- 1 pt. milk
- 8 oz. grated cheddar cheese
- 2 oz. Panko Bread Crumbs
- Combine water, oil, and salt in a stock pot and bring to a boil. Add pasta and cook according to instructions on the box. Drain and hold until needed.
- Place 1½ ounces butter in a saucepan and melt. Stir in flour and seasonings. Cook for approximately 10 minutes on low heat. Gradually add the milk, stirring constantly with a wire whip. Cook until thickened.
- Add the cheese to the sauce and stir until it melts. Pour over the macaroni and mix carefully. Pour into a greased baking dish.
- In a separate bowl melt the rest of the butter and combine it with the bread crumbs. Thoroughly mix them and top the macaroni and cheese with the mixture. Bake in the oven at 375 degrees until golden brown. Serve and fall in love with cheesy goodness.
Antioch Kitchens apologizes for the lack of photo of our famous secret baked macaroni & cheese. But by the time we were done writing down the recipe, it had all been eaten!