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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Chanced upon this recipe on a barbeque web site. I use ground white pepper , rather tan the black pepper stated in the recipe. I use casserole-sized elbow macaroni. I also do not add food coloring. The following is what the original poster stated about the recipe. I got this recipe for Macaroni and Cheese from ‘Sylvia's Soul Food’ cookbook, however, I made two changes. Every time I make it, guests say it's the best they've ever tasted and ask for the recipe. I hope you like it. Ingredients:
12 ounces elbow macaroni |
3 tablespoons butter |
1 1/2 cups milk |
8 ounces cheddar cheese, grated |
2 large eggs |
1 teaspoon salt |
1 teaspoon fresh ground black pepper |
8 slices muenster cheese |
1/2 teaspoon yellow food coloring (optional) |
breadcrumbs |
Directions:
1. Preheat the oven to 375°F Cook the mac in salted boiling water. Drain macaroni well and return to the ppot.
2. Add butter and stir to melt. Add all the remaining ingredients except bread crumbs and muenster cheese. Mixwell. Then transfer to the mixture to an 11 inch oval baking dish in layers. Add a couple of spoons, then place four slices of muenster cheese, then a couple of more spoons, then four more slices of muenster, then add the rest. I shred a little more cheddar on top and then sprinkle top lightly with bread crumbs.
3. Bake until top crust is golden brown, about 25 minutes - the recipe doesn't call for it to be covered, but I cover mine for 20 minutes, then uncover for the last 5 minutes.
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