Macaroni and cheese from The Gift of Southern Cooking: Recipes and Revelations from Two Great Southern Cooks by Edna Lewis and Scott Peacock

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • billcranecos on May 12, 2020

    I've made this using the ingredients as listed, and this makes for a very distinctive mac and cheese. The grated onion enforces the sharpness of the cheddar. This is a family favorite.

  • Ledlund on June 10, 2018

    I was looking for the perfect loose, creamy, cheesy mac & cheese. I didn't realize this one had eggs in it until I got the book out. I haven't had good luck adding eggs in the past so I decided to make it without the egg. It was fantastic. Exactly what I was looking for. The other changes I made were using cubed Velveeta instead of cheddar mixed into the pasta, excluding the grated onion, and topping it with 8 ounces of extra sharp cheddar. I'm making this my go-to mac & cheese from now on.

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