Peacock For Mac
Around here, it’s not uncommon to see Macaroni and Cheese listed as a vegetable. I’m good with that. A side is something optional. Something to pad the plate and back-up the main course.
Peacock Macon Ga
But vegetables are required. Calling macaroni and cheese a vegetable means that we believe it provides something necessary, a nourishment beyond mere vitamins and minerals. Creamy, buttery, cheese-laden comfort. For years, we’ve seen recipes tarting up the classic with 14 different cheeses, accessories like bacon and truffle oil, presentations in martini glasses, etc., but no variation on the theme is as satisfying as an old-school macaroni and cheese. You can’t get more old-school than this recipe from Edna Lewis and Scott Peacock’s classic cookbook, It starts with elbow macaroni and extra-sharp cheddar cheese – simple enough – but what separates it from the rest is the custard.
A spectacularly savory mixture including grated onion, sour cream, half-and-half, heavy cream, Worcestershire sauce, dry mustard, eggs and cayenne that you stir into the macaroni and cubed cheese. If you make the recipe as written, you’ll have an intensely rich and creamy macaroni and cheese. Very intense. Almost like a pudding.
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If you’d like to dial it back, double the amount of macaroni and follow the rest of the recipe as directed. I did that by accident once, and it turned out beautifully. I didn’t realize the mistake until much, much later, when I was too full of cheesy contentment to care.