The Ultimate Macaroni & Cheese
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. Heat processing via cooking kills much of the bacteria, but I like to start with the freshest ingredients I can find when it comes to preparing the Ultimate Macaroni & Cheese.
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.
A physician friend recently revealed that African Americans tend to be be gluten intolerant as well. I just discovered I was in early 2020 although the symptoms have been apparent a few years now. You may substitute regular pasta if gluten is not an issue for you.
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. The Ultimate Macaroni & Cheese is sure to become one of your family favorites. Then run and make my Collard Greens – you will be so happy you did.
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 Pasta (I use Trader Joe’s Brown Rice 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. Next add the flour for the beginnings of 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 11 1/2 x 7 1/2 x 1 1/2 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.
10 thoughts on “The Ultimate Macaroni & Cheese”
Thank you so much for sharing this recipe and story, Robin. My daughter is gluten intolerant so I think she’ll totally love this recipe.
You’re welcome Kanyi! Even though I’m the only one with a gluten intolerance my whole family loves it.
I had no idea that we were more likely to have a sensitivity to gluten. I loved this gluten-free mac and cheese version.
This was such a great recipe! We tried it for our Canadian Thanksgiving and it was a hit at the table! Also that 1/4tsp of dry mustard did this recipe GOOD!
So good! Love the tip to use the Trader Joe’s brown rice pasta — it was such a good option! I also loved the flavor added from the red onion, chicken stock, and mustard powder!
I made this for a friend who is gluten intolerant and she absolutely LOVED it. Great recipe.
My best friend is gluten intolerant so I made her this recipe and we all loved it so much! It was so creamy and cheesy and delish!
This was my first time making mac & cheese with organic ingredients and your recipe did not disappoint!