Friday, November 22, 2013

Mac & Cheese - A Family Recipe

Traditional Baked Mac & Cheese
Yields: 16 servings
*Perfect during the holidays

Large casserole/lasagna dish (glass/ceramic)
1 lb elbow macaroni
1 lb sharp cheddar (block), cubed
1 lb velveeta cheese, cubed
4 eggs
2 tablespoons of butter
4 cups of whole milk (give or take)

1. Preheat oven to 350f
2. Cook macaroni according to package
3. In a small bowl beat the eggs into the milk and add salt/pepper (taste the mixture to make sure it's salty enough)
4. Place cooked (hot!) noodles into the greased dish
5. Add butter and cubed cheeses to the hot noodles and mix (spread cheese out evenly)
6. Pour the milk/egg mixture over the noodles, slightly covering the noodles (you may not use all of the milk/egg mixture and that's OK
7. Baked uncovered for about an hour, until golden and bubbly

*Don't be afraid of the salt - it really makes the dish!

Enjoy, and thank you Pam!

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