In 1940’s Mississippi my mother says much of the cheese was white in color i.e. without colored additives, and not pasteurized or “raw.” Raw cheese contains beneficial probiotics, active bacteria which help the digestive system function.
Many people of color are known to suffer from lactose intolerance, however the bacteria found in raw milk, cheese and buttermilk, traditional African American food staples, actually help eliminate intolerance.
Full disclosure, my mother said her family of 13 rarely ate macaroni and cheese, but I ate quite a bit of it in the 1970’s so here is my updated, gluten free version.
Organic Macaroni and Cheese
½ Pound Raw Organic Sharp Cheese
4 Tablespoons Organic Butter
4 Tablespoons Organic Flour
1 Teaspoon Better Than Bouillon Organic Chicken Stock
½ Teaspoon Finely Minced Red Onion
¼ Teaspoon White Pepper
1 ½ Teaspoons Seasoned Salt
¼ Teaspoon Organic Dry Mustard
2 Cups Organic Milk or Half-n-Half
8 Ounces Organic Rice Pasta (I use Trader Joe’s Fusilli because it holds the sauce well)
Dash Cayenne Pepper
Cook pasta per the directions on the package. Drain. Place cheese into a food processor or blender and coarsely crumble or chop into ¼ inch cubes. Set aside. Melt butter; blend in chicken stock and spices to make a roux. Cook over low heat stirring until mixture is smooth and slightly bubbling but not browning. Remove from heat and stir in milk or half-n-half. Bring to a slight boil and continue to stir until sauce thickens. Add 1 cup of the cheese, stir until melted. Coat butter onto a 111/2 x 71/2 x 11/2 inch baking dish. Spread half of the pasta evenly onto the bottom of the dish. Sprinkle ½ cup of cheese over the pasta. Place a second layer of pasta and cheese on top of this. Pour the cheese sauce over the entirety ensuring the sauce is evenly distributed. Bake in 350 F degree oven for 30 to 40 minutes. Serve hot.