Mimi’s Macaroni and Cheese is a wonderful memory in my life. Southern food is like that. Southerners have a strong emotional attachment to the methods, the flavors, the ingredients in our heirloom food. My grandmother’s recipes surprised me. As I became more aware of the cultural influences on Southern food, I realized her heritage influenced her food choices. Depending on where our ancestors came from, who their people were and the food that was available to them in this country. It depended on who raised the food or who cooked the food, too. If you look at the ingredients in her Macaroni and Cheese, you might note that her family probably had lots of chickens and probably raised dairy cattle too. There’s lots of eggs, butter and cheese, she always used these in her version. 
I also know her uncle managed a large family farm. Mimi knew that French Huguenots were part of her ancestry. Her cooking, whether she knew it or not, is decidedly similar to rustic French cooking. The method for making Mimi’s Macaroni and Cheese is like a soufflé made with eggs rather than with a cream sauce. Béchamel is a more refined sauce of French cuisine, heavier I would insist.
Look at the close up- Mimi’s Macaroni and Cheese is light…almost fluffy from the eggs- yet with deep flavor of strong cheddar cheese and includes the spiciness of cayenne pepper, even red pepper flakes if you choose. The spicy heat in this recipe is also found many southern recipes, especially in the Coastal South. Okay. I’m sorry to be getting into a primer on the history of southern food! Without further ado, here’s how you make Mimi’s Macaroni and Cheese-
Mimi’s Macaroni and Cheese
This version of the classic Macaroni and Cheese has a light, spicy cheesy quality almost like a soufflé and is in fact best baked in a soufflé dish.
- 6 Eggs Large
- 1/3 Cup Whole Milk
- 2 Cups Freshly Grated Sharp Cheddar Cheese (Plus more for topping)
- 1 3/4 Cups Cooked Pasta (Elbow, Linguine, Small Shell)
- 1/2 -1 Teaspoon Cayenne Pepper (Spice is to taste)
- Red Pepper Flakes (Optional)
- 1/2 Stick Butter (More for buttering the baking dish)
- Preheat oven to 375 degrees. Generously butter an 8 inch soufflé dish or 8×8 glass baking dish. In a deep mixing bowl, whisk eggs lightly with whole milk and cayenne pepper. (May add cracked black pepper and a pinch of salt also). Gently add shredded sharp cheddar to combine. Add cooked pasta, combining well, but with a light hand. Pour mixture into a buttered soufflé dish. Bake for 45 minutes or until puffed and golden. (less time for a more shallow baking dish) Serves 6 generously.
It must be said, Macaroni and Cheese was never served as a main dish. Our famous vegetable plates usually included Macaroni and Cheese, it was served along with Baked Ham and fresh Green Beans too. Macaroni and Cheese is an iconic southern dish. I love Mimi’s version of Macaroni and Cheese- it’s loaded with cheese, it’s low on pasta and doesn’t have the creamy texture many modern recipes do. I won’t argue you down if you prefer your family’s version of Macaroni and Cheese. Though, I do hope you will try Mimi’s version!
While you’re at it- hold on to the recipes of your memories. Mimi’s Macaroni and Cheese and other Heirloom Recipes were a motivating factor-when I began writing this blog! Good food, good memories and gracious southern living. You know, in the South- we never say ‘goodbye’ – We say… ‘Y’all come back.’ I think the southern food, was always the reason they did. Now, let me know how your mommas and grandmommas made theirs!
Love y’all, Camellia
* All photographs are obviously mine.
As soon as I see little wild strawberries springing up in the yard, I start thinking about making a Strawberry Cobbler! Now, you know I love almost any kind of Cobbler, though in the Spring, it just seems festive to bake a fresh Strawberry Cobbler. 
I’ve said it before- the closer you live to a Tomato Vine, the better your life will be. As soon as the weather begins to warm up, southerners start dreaming of summer tomatoes. Camellia’s Spring Tomato Tart is an early start on summer- while we wait for our tomato vies to bear. Tomato sandwiches are on our minds. Simple sliced summer tomato slices make an appearance on almost every southern plate. We do everything we can, to preserve the taste of summer as long as we can. I think planting cherry tomatoes offers a head start on the taste only a fresh tomato offers, and yes- the closer you live to a tomato vine the better your life will be. 
.
Celery is so common in Southern cooking that I would say it’s an unsung hero. What surprises me is that there are so few recipes where celery is the star! Oh yes, we must have in almost everything from soups, stews, casseroles and even our beloved salads from chicken , shrimp, mixed greens and even congealed- we tend to add the refreshing crunch of crisp celery. One of my favorite family stories is when my grandmother… who was meticulous in keeping her spice drawer up to date- tossed a handful of celery seed into her small kitchen garden and was rewarded by surprise! Her own home grown celery! She was delighted and never lived it down! I think she would have loved these fun appetizers!
Not a lot of cookies are made here at the cottage. Okay, I make shortbread cookies, they’re my favorite plain and also I’ve have experimented with add ins like pecans or orange zest, have even made a variation with brown sugar and pecans as a unique shortbread, but that’s about it for cookies. I do admit to enjoying bar cookies and the ease of making them,. yet I’ve wanted another cookie to add to my repertoire, if it’s a go to recipe that’s a bit different, with a crisp crumb and a bit of texture added, and of course loaded with southern flavors.
I tweaked the old recipe and what do you know? It’s a really good cookie. World’s Best, who knows? Still. For me to put our name on it- well, it’s has to be good!
Camellia's Cottage 