Baked Macaroni and Cheese |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Got this wonderful recipe from Soul Food cookbook...yummy. Another holiday must have. Ingredients:
2 large eggs, well beaten |
2 tablespoons salt |
2 cups uncooked elbow macaroni (or short macaroni) |
1/4 cup butter, softened |
2 -2 1/3 cups evaporated milk (16-20 fl oz) |
1 1/2 lbs extra-sharp cheddar cheese, grated |
paprika |
cayenne pepper (completely optional) |
Directions:
1. Bring plenty of water to a boil in a large saucepan over high heat while you beat the eggs.
2. Add the salt, then add your macaroni slowly so that the water never stops boiling.
3. Boil for 12 minutes, stirring constantly. Do not overcook and do not stop stirring, as it helps to keep the water from boiling over.
4. Meanwhile, preheat your oven to 350.
5. After 12 minutes remove your macaroni from the heat and drain. Pour a little cold water over the drained macaroni in the pot, swish it around, and quickly pour it off.
6. Quickly stir in the butter.
7. Pour the beaten eggs into the evaporated milk (recipe author uses 1 large and 1 small can (14.5 and 6 fl oz, to make it moist, not gummy and dry).
8. Put a layer of macaroni into a buttered 2 quart casserole, then a layer of grated cheese, a layer of macaroni, another of cheese until you use them up, ending with a layer of cheese on top.
9. Pour the milk and egg mixture over all, forking it through evenly, and top with a healthy sprinkling of paprika.
10. Bake, uncovered, in the oven for 45 minutes or until brown and bubbilicious.
11. You may add a pinch of cayenne pepper if it meets with your tastes.
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