Mimi’s Macaroni and Cheese is a wonderful memory in my life. Southern food is like that. Southerners have a strong emotional attachment to the methods, the flavors, the ingredients in our heirloom food. My grandmother’s recipes surprised me. As I became more aware of the cultural influences on Southern food, I realized her heritage influenced her food choices. Depending on where our ancestors came from, who their people were and the food that was available to them in this country. It depended on who raised the food or who cooked the food, too. If you look at the ingredients in her Macaroni and Cheese, you might note that her family probably had lots of chickens and probably raised dairy cattle too. There’s lots of eggs, butter and cheese, she always used these in her version.
I also know her uncle managed a large family farm. Mimi knew that French Huguenots were part of her ancestry. Her cooking, whether she knew it or not, is decidedly similar to rustic French cooking. The method for making Mimi’s Macaroni and Cheese is like a soufflé made with eggs rather than with a cream sauce. Béchamel is a more refined sauce of French cuisine, heavier I would insist.
Look at the close up- Mimi’s Macaroni and Cheese is light…almost fluffy from the eggs- yet with deep flavor of strong cheddar cheese and includes the spiciness of cayenne pepper, even red pepper flakes if you choose. The spicy heat in this recipe is also found many southern recipes, especially in the Coastal South. Okay. I’m sorry to be getting into a primer on the history of southern food! Without further ado, here’s how you make Mimi’s Macaroni and Cheese-
Mimi’s Macaroni and Cheese
- 6 Eggs Large
- 1/3 Cup Whole Milk
- 2 Cups Freshly Grated Sharp Cheddar Cheese Plus more for topping
- 1 3/4 Cups Cooked Pasta (Elbow, Linguine, Small Shell)
- 1/2 -1 Teaspoon Cayenne Pepper Spice is to taste
- Red Pepper Flakes Optional
- 1/2 Stick Butter More for buttering the baking dish
- Preheat oven to 375 degrees. Generously butter an 8 inch soufflé dish or 8x8 glass baking dish. In a deep mixing bowl, whisk eggs lightly with whole milk and cayenne pepper. (May add cracked black pepper and a pinch of salt also). Gently add shredded sharp cheddar to combine. Add cooked pasta, combining well, but with a light hand. Pour mixture into a buttered soufflé dish. Bake for 45 minutes or until puffed and golden. (less time for a more shallow baking dish) Serves 6 generously.
It must be said, Macaroni and Cheese was never served as a main dish. Our famous vegetable plates usually included Macaroni and Cheese, it was served along with Baked Ham and fresh Green Beans too. Macaroni and Cheese is an iconic southern dish. I love Mimi’s version of Macaroni and Cheese- it’s loaded with cheese, it’s low on pasta and doesn’t have the creamy texture many modern recipes do. I won’t argue you down if you prefer your family’s version of Macaroni and Cheese. Though, I do hope you will try Mimi’s version!
While you’re at it- hold on to the recipes of your memories. Mimi’s Macaroni and Cheese and other Heirloom Recipes were a motivating factor-when I began writing this blog! Good food, good memories and gracious southern living. You know, in the South- we never say ‘goodbye’ – We say… ‘Y’all come back.’ I think the southern food, was always the reason they did. Now, let me know how your mommas and grandmommas made theirs!
Love y’all, Camellia
* All photographs are obviously mine.