Recipe type: Cooking for a Crowd, Worknight Dinners
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
Ingredients
Coarse salt and ground pepper
1 tablespoon butter, melted, plus more for ramekins
½ pound elbow macaroni
2 cups shredded sharp cheddar (8 ounces)
2 large eggs
1 cup half-and-half
1 small garlic clove, minced
2 slices white sandwich bread, torn
Instructions
Set a large pot of salted water to boil. Preheat oven to 350. Butter four 10-ounce ramekins. Cook pasta 3 minutes short of al dente; drain.
In a large bowl, whisk together 1½ cups cheddar, eggs, half-and-half, garlic, ½ teaspoon salt, and ⅛ teaspoon pepper. Add pasta, and stir to combine; divide among ramekins.
In a food processor, pulse bread and melted butter until coarse crumbs form; season with salt and pepper. Dividing evenly, top pasta mixture with ½ cup cheddar, then sprinkle with breadcrumbs. Place ramekins on a rimmed baking sheet. Bake until mac and cheese is golden and bubbling, about 20 minutes. Let stand 5 minutes before serving.
Recipe by In Good Taste at http://ingoodtaste.kitchen/southern-mac-cheese/