Full Throttle Mac and Cheese

An Easter Favorite

Whenever you stop by this site, I hope that you will feel like you’ve met new friends, all good cooks, and wonderful souls. Here is where we can gather around my Southern table and share memories, recipes, and wisdom. May it become a treasured part of your day.

Yesterday, I met up with an old friend who had discovered my favorite macaroni and cheese. When he’s not busy closing real estate deals on Hilton Head Island, Barry Ginn enjoys cooking. He tells me that he always makes his mother’s mac n cheese for holidays. However, this time, he tried my recipe on page 81 of my very first book and loved it so much that he contacted me. Then, several of you reached out and wanted to know the recipe. If you want to make this for Easter dinner, here it is.

Volume 1 of Shrimp, Collards, and Grits describes this as the full-throttle, quintessential special-occasion, Southern version of baked macaroni and cheese, loaded with flavor.

This dish is an amazing, creamy casserole bubbling beneath blankets of melted cheese and buttered breadcrumbs piping hot from the oven. It is food that comforts.

Our Best Macaroni and Cheese

Serve 6-8

Ingredients

7 cups water

1 tablespoon kosher salt

16 ounces elbow macaroni

3 eggs

2 cups evaporated milk

1 teaspoon salt

3/4 teaspoon dry mustard

2 1/2 cups sharp cheddar cheese

Topping

15 Ritz crackers

4 tablespoons butter, melted

1/2 teaspoon paprika

Preheat the oven to 350 degrees. In a heavy saucepan, bring water and 1 tablespoon salt to a boil. Slowly add the macaroni, return to a boil, and cook for 10 minutes or until just al dente, stirring occasionally. Strain the macaroni in a colander and rinse with cool water. Place the macaroni in a bowl, mix with the softened butter, and set aside.

In a mixing bowl, beat the eggs by hand until they are frothy, then beat in the evaporated milk, 1 teaspoon of salt, and dry mustard and set aside.

In a large, oiled casserole dish, spread half the macaroni and half the cheese. Spread the remaining macaroni on top of the remaining cheese. Pour the egg and milk mixture slowly and evenly over the top, and tilt the casserole dish to each side until the liquid is evenly distributed.

In a separate bowl, crush the Ritz crackers in a zip-top bag using a rolling pin, sifting through several times to obtain a fine consistency. Add 4 tablespoons of melted butter and mix with a fork until the crumbs are uniformly moistened. Spread evenly by hand or spatula over the top of the casserole. Sprinkle the top with paprika.

Bake for 40 to 45 minutes or until the top is bubbly and nicely browned. Remove from the oven and set on a wire rack to cool and set for 20 minutes.

Its flavor and texture far exceed the sum of its parts.

Wishing each and every one of you a wonderful Easter!

Please share with us your own treasured recipes, memories, and wisdom.

You have an open invitation anytime.