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Wed, Oct 06 |

Southern Regional Sponsor Celebration

Topic: A Southern Cooking Class ONE Lambda Legal Southern sponsors are invited to this exclusive online program cooking class hosted by Atlanta-based Chef Deborah VanTrece as she teaches us how to make a delicious Southern inspired dish.
Sponsors Only
Southern Regional Sponsor Celebration

Time & Location

Oct 06, 8:00 PM – 9:00 PM EDT

About the Event


James Hemings, the chef, and slave of Thomas Jefferson is credited for introducing the nation to what we call macaroni and cheese. Originally it was considered a refined, upper-crust dish. As the dish gained popularity and its ingredients became more accessible to the average person, it became more of comfort food for the masses, rather than a dish reserved for the rich. Its roots trace back to Italy, the United Kingdom, and France.

For me, its roots trace back to the ’60s when commodity food was being distributed, which included processed cheese. Although I have tasted versions of this dish all over the world, with cheeses produced by artisans, it still doesn’t compare to what I’ve tasted in the humblest of kitchens. The women of my family were well versed in turning commodity cheese into a liquid gold that produced the best macaroni and cheese. It was a cheap dish that could feed a lot of people.

This updated version puts a fun twist on this historic dish and is great for serving large groups, or for a potluck supper. It can be made days in advance and frozen for convenience. If this recipe is too large, you can freeze half of it for another meal. Now that’s comfort!

Serves 4

2 cups elbow macaroni, cooked al dente

1 teaspoon Lawry’s seasoning salt

1 teaspoon white pepper

1 teaspoon onion powder

1 teaspoon garlic powder

1 ¾ cups sharp cheddar cheese, shredded, and divided

4 tablespoons unsalted butter

4 tablespoons all-purpose flour

3 cups milk, warmed

2 ounces cream cheese, diced

4 ounces American cheese, diced

2 ounces applewood smoked bacon, cooked, and crumbled

1 egg


4 tablespoons unsalted butter

¾ cup coarsely chopped pecans, or pecan pieces

½ cup packed light brown sugar

¼ cup dried breadcrumbs

Preheat the oven to 350 degrees F.

Place the cooked macaroni into a large bowl.

In a small bowl, combine the seasoning salt, pepper, garlic powder, and onion powder. Sprinkle half of this seasoning mixture and 1 cup of shredded sharp cheddar over the macaroni and toss to combine.

In a large saucepan over medium-high heat, melt the butter. Whisk in the flour, working continuously until it makes a light roux. Reduce the heat to medium and continue whisking as you slowly add the milk. Once all the milk is incorporated, cook 5 to 8 minutes, or until ingredients begin to simmer. Add the cream cheese and diced American cheese in batches, and stir to melt and blend. Add ¾ cups of the shredded cheddar and turn off the heat. Season the cheese sauce with the remaining seasoning mixture and stir well. Add the eggs and continue to stir to combine.

Spread the macaroni evenly into a cast-iron skillet. Pour the cheese sauce over the noodles making sure to cover them well. Fold in the chopped bacon. Top with the remaining cup of cheddar cheese. Cover the skillet with foil and bake for 30 minutes, or until the cheese is bubbling around the edges.

To make the topping, melt the butter in a medium bowl in the microwave oven. Using a fork, mix in the pecans, brown sugar, and breadcrumbs. Remove the foil from the baked macaroni and cheese, sprinkle the bread crumb mixture over the top, and return, uncovered, to the oven. Bake for an additional 15 minutes, then let the dish rest 15 minutes before serving.

8pm EDT / 7pm CDT / 6pm MST / 5pm PDT

Duration: 1 hour

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