Danger Will Robinson Danger.

Abby the Lab here.  Mom teleworked last Friday and ran some errands on her lunch break.  She stopped at a deli and butcher that's not too far away (please tell me you got their homemade sausage) got the truck vacuumed (we have lots of Spruce trees lining our driveway and the needles get everywhere), then headed on back towards home.

With the sun out, a storm pending and Thanksgiving coming up -  "it was crazy out there", she exclaimed and said she was tempted to just park the bat truck and "assume the position".

But no, she needed to hurry on home so she could . . . . wait for another train.

She finished her work and it  wasn't long until the clouds were bunching up and the temperature had dropped to the low 30's and it was starting to seriously SNOW.   It was a good night for comfort food especially in that Dad had to go out of town for the weekend, and she wanted him to have a nice meal before he left.  So for one night "low fat, no high fat dairy" was tossed out the window and replaced by a 13 x 9 pan of awesomeness. 

Southern Style Family Mac and Cheese.
Normally this is made with Velveeta, but Dad and Mom prefer it with American cheese, sliced thin and fresh at the deli counter.

This is a little different than the ultra creamy mac and cheese many of you know and love.  Made with either a milk custard with eggs, and made with a mild mixture of American and Cheddar, it bakes into a creamy casserole you cut into squares.

Of course, the ones from childhood weren't covered in bacon, but hey, it's OUR kitchen

8 ounces macaroni

8 ounces American cheese

2 Tablespoons unsalted butter

2 Tablepoons plus 2 teaspoon flour

1 1/2 teaspoon Janes Krazy Mixed up Salt (a reduced sodium salt/herb blend)

1/4 heaping teaspoon crushed garlic

1 and 1/2 teaspoons dry mustard

1/4 teaspoon black pepper

1/4 teaspoon plus 1 pinch nutmeg

1/4 teaspoon cayenne pepper

2 large eggs, beaten

2/3 cup  sour cream (not the "lite" version)

3 cups half and half 

half of a small onion, finely chopped

1 teaspoon Worcestershire sauce

2 cups grated cheddar (grate your own, the pre-shredded stuff has fillers and stabilizers that do change how good it turns out.)

8 slices bacon.

4 sprigs of green onion chopped

Preheat oven to 350 F.

Mix all of the spices and the garlic and set aside.

In a cast iron skillet, melt the butter over medium high heat. Whisk in the flour, stirring to so it doesn't brown too much. Stir in half and half and cook, whisking briskly to incorporate the flour, making sure it doesn't come to a boil, ;for 6-7 minutes. Remove from heat and add inAmerican cheese, stirring until cheese is melted.

Let cool while you cook the  macaroni for 4-5 minutes ONLY (do not cook it all the way) and drain, fry the bacon, and chop the sweet and green onion.

Into the cooled milk mixture, whisk in the eggs (that you've already whisked in a bowl) and the spices,sweet;onion, and Worcestershire sauce.

Put the macaroni in a buttered 13 x 9 pan, pour the milk mixture over the top.  Give it a stir then top with 2 cups of the grated sharp cheddar, bacon and green onions.  Bake uncovered  for 30-35 minutes.  The edges should be firm and starting to brown, with the center still a big jiggly (it will finish cooking as you let it sit 10 minutes).

Cut into squares and serve.

And there WILL be dessert.  We've already blown the diet - we might as well add dessert. (Use a Wilton 1M cake decorating tip to make the whipped cream all fancy)

Mini pistachio cream pies