 |
Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
My grandma's recipe, with my own additions... Ingredients:
1 pound of elbow macaroni noodles |
8 to 12 ounces of sharp cheddar |
8 to 16 ounces of colby cheese not colby jack |
4 ounces of mild cheddar cheese |
2 sticks of margarine |
4 medium or 3 large eggs |
3 cups of whole milk |
vegetable oil |
3 teaspoons of seasoning salt |
Directions:
1. bring a pot of water to boil with 1/2 cup of vegetable oil and a teaspoon of salt.
2. then add elbow macaroni noodles and stir
3. it will take about 15-20 minutes for noodles to cook
4. drain and rinse noodles and put into large mixing bowl and add butter immediately
5. the cheeses you can buy shredded except for the colby I've only seen it in blocks and then I shredd it at home the old fashioned way
6. after adding milk, beat the eggs and then add them to the milk and noodle mixture
7. if it seems thick, add 1 to 2 cups of milk and 1 or 2 more eggs
8. the point is that it should be a somewhat fluid mixture
9. mix in the cheeses in any order a little at a time and stir so that the cheese is evenly distributed in the mixture
10. add your seasoning salt...remember this is just a little bit...you shouldn't be able to see seasoning salt all through the mixture
11. you may also add a little seasoning salt to the noodles while boiling.
12. another thing you can do is add the seasoning salt to the eggs and beat them together
13. after all ingredients are in, mix well.
14. this can be cooked in any pyrex dish, but deep pyrex dishes or roasting pans cook it the best.
15. set the oven to 350 and cook for an hour and 20 minutes or until the edges brown and the cassarole begins to solidfy...
16. remove from oven and let stand for 10 minutes and its ready to serve...
|
|