Macaroni and Cheese. Photo: Ezra Pound Cake, Flickr.
Rumor has it that Thomas Jefferson introduced the dish to the United States. And though a boxed version was made wildly popular by Kraft over many decades, home and professional chefs have taken back the comfort food, and now make gourmet versions like this one from blogger Ezra Pound Cake.
This take on classic macaroni and cheese, adapted from a recipe in "The Gift of Southern Cooking," is made with grated onion, sour cream, half-and-half, heavy cream, Worcestershire sauce, dry mustard, eggs and cayenne pepper, as well as noodles and cheddar cheese. Fattening and flavorful -- just the way American comfort food should be.
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11-19-2009 @11:05AM captain underpants and the bringdown gang said... Egg does not belong in mac and cheese...mac and cheese should be gooey and cheesy not in clusters of nasty.
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11-19-2009 @12:44PM Nick S said... I made that recipe when it was first posted. It was pretty fantastic.
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