Coast Cooking

Coast Cooking: Macaroni and cheese hits the spot on a cool day

Cool weather makes some of us yearn for something hot and filling, and no thin soup will do.

Sometimes it is not a particular food we crave but combinations of foods.

 Soup and sandwich, chicken and dumplings, burger and fries are good examples. Having one of those without the other seems somehow incomplete. A nice big sandwich, no matter how well composed, just seems not as appealing if the chips are not a part of the deal.

One of my all time favorites is a really good barbeque served with creamy, macaroni and cheese. I'll bet you were thinking of barbeque and coleslaws, right? Well that’s good too, but somehow the mac cheese really rings my bell. 

Unless you are a pit master, the best barbeque is found at a restaurant that specializes in that art form. There is nothing wrong with getting takeout but make the side dishes yourself. Here's a recipe for macaroni and cheese that I hope you will like.


2 cups elbow macaroni

1 cup cubed extra sharp cheddar cheese

2 cups shredded extra sharp cheddar cheese

1 pinch cayenne pepper

2/3 cup sour cream

2 eggs

3 cup heavy cream

Pre-heat the oven to 350 f. Cook the pasta according to package directions, drain and set aside. Combine the cream, eggs, sour cream, cayenne and cubed cheese and whisk well.  Pour over the noodles and mix. Pour into a buttered baking dish, top with the shredded cheese and bake for 30 minutes.