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The recipe for this wonderful regional take on mac and cheese is an adaptation of one in The Gift of Southern Cooking (Knopf, 2003) by Edna Lewis, a Southern culinary legend, and Scott Peacock, the former chef of Atlanta's Watershed restaurant. Two ingredients set this macaroni and cheese apart from the pack: grated onion and Worcestershire sauce. This came from Saveur.com. When I made this I made a few changes. I used 3 bricks EXTRA-SHARP CHEDDAR CHEESE, COLBY CHEESE which was grated and MUENSTER CHEESE which was cubed. I left out the onions, nutmeg and worchestershire sauce. I doubled the pasta.
Units: US | Metric
Serving Size: 1 (149 g)
Servings Per Recipe: 8