By Kathryn McBroom
Staff Writer

With a sweet Southern accent and a flair for food, Rutledge resident Pam Jones is giving another Georgia native, Paula Deen, a run for her money.

Jones recently filmed a segment for 11Alive News's weekend programming that showcases her talents in the kitchen. Jones will be showing how to create her husband Paul’s famous macaroni and cheese.

Last Thanksgiving, while participating in a food-themed online chat on the 11Alive Web site, Jones mentioned that her husband’s macaroni and cheese was the best out there.

After some of her fellow chatters, as well as station employees, used Paul’s recipe, it was agreed that he did in fact have the best macaroni and cheese.

The recipe, which came from a now out-of-print cookbook called “Granny’s Drawers” according to Jones, has been tweaked here and there by her husband until it is absolutely perfect.

On Oct. 5, Jones and a fellow chatter, Kerry Kruegler of Lawrenceville, were filmed by the 11Alive crew detailing how to use the recipe.

“My husband didn’t want to be on TV, but they wanted this recipe to be on TV. I had been on TV with them before, for the open house and different things, so they asked me if I would cook it with Kerry,” said Jones.

The segment is scheduled to air this Saturday, Nov. 6, between 9 a.m. and 10 a.m. on 11Alive’s “Weekend Morning News with Valerie Hoff and Chis Holcomb.”

Jones adds that anyone concerned about catching all the details of the recipe shouldn’t worry.

“Kerry and I will be on the live chat, so if people have questions or comments, they can talk to us online while they air it.”

Deluxe Macaroni and
Extra Sharp Cheese Casserole

The recipe is simple and easy to make and believe me, when it comes out of that cast iron deep dish pan it will melt in your mouth!

Ingredients:
1 8-ounce package macaroni
2 cups cottage cheese
1 8-ounce package sour cream
1 egg, beaten
3/4 teaspoon salt
Dash pepper and paprika
2 cups (8 ounces) shredded aged EXTRA sharp cheddar cheese

(Any extra sharp cheddar will work, I’m sure, but the dish is even better if you are fortunate enough to find a place in your area that sells the old hoop or block-style cheeses, especially one like Patrick’s where they age the sharp cheddar for some time before selling.) I'm sure it would be good cooked in any type of casserole dish but there is something about the cast iron that makes all those cheeses blend together like nothing I've ever tasted!  

       
Topping:
1 to 1 1/2 cups shredded aged EXTRA sharp cheddar cheese
Paprika

Preheat oven to 350 degrees. Cook and rinse the macaroni.
Combine the cottage cheese, sour cream, egg, salt, pepper, dash paprika and aged EXTRA sharp shredded cheddar cheese. Mix the cottage cheese mixture with the cooked macaroni. Pour the macaroni in a 2-quart cast iron pan or casserole dish.

Bake at 350 degrees for 45 minutes until bubbly.

Leave oven on and remove casserole. Finish off by topping with a layer of aged EXTRA sharp shredded cheddar cheese (8 to 16 ounces) and sprinkle top of cheese with paprika. Put back in hot oven. Watch and leave in just until cheese melts. Take out, and serve. Yields: 4 to 6 servings

                                                   Printed in November 11, 2010 edition