Pattis World Famous Mac And Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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My spin on my Mom's mac & cheese recipe from years ago. The green chilies give it just the right bit of flavor but no heat. Stick to your ribs and always a winner! Enjoy! Ingredients:
1 - 1 lb. box elbow macaroni |
2 blocks monterey jack cheese, cut into slices |
2 two cup bags kraft sharp shredded cheddar cheese |
2 small cans old el paso chopped green chilies |
2 cups milk |
2 eggs |
salt & pepper |
butter |
Directions:
1. Boil macaroni just until tender, drain.
2. In non-metal 9x13 pan, layer a thin layer of elbows, top with a layer of Monterey jack, then a layer of cheddar, then sprinkle with about 1/2 a can of chilies on top.
3. Continue layering to use all ingredients, usually ends up about 3-4 layers deep.
4. Top with remaining cheeses and chilies. Beat eggs in milk, add salt and pepper to taste, pour over noodles until milk rises about 1/4 inch from top of noodles.
5. Depending on the pan, you may need to use part of a third egg and another cup of milk, just keep that same ratio.
6. Top with pats of butter, sprinkle with more salt and pepper.
7. Bake at 350 degrees for about 1 hour, or until brown on top and bubbling.
8. For a change of pace, sometimes I'll add a meat layer for a one dish casserole meal, ie, chopped ham and peas, or brown some ground beef with onions and garlic. Yum!
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