Macaroni and Cheese
Last but definately not least, Mary Macs’ Macaroni & Cheese recipe. The highlight of my childhood, my sister and I could have survived off of this and would have gladly. This is not your runny cheese-powder kraft nastiness, this is the real deal. Amazing Southern custardy macaroni and cheese.
After years of living in Italy the thought of overcooked pasta as a side and not a main dish is tough for me, but now that I have been living in the South again for 3 months the idea has once again become appealing. My husband actually liked it too! The first time he tried it on his first visit to the US he thought it was disgusting, I guess these months in the South have seeped into his blood as well.
Macaroni & Cheese adapted from the Mary Mac’s Cookbook
- 2/3 cup of macaroni pieces
- 3 eggs
- 2 cups of milk
- ¼ cup evaporated milk
- ½ teaspoon of salt
- ¼ teaspoon white pepper
- Dash of Tabasco sauce
- 3 tablespoons of melted margarine
- 1 cup grated cheddar cheese
Preheat Oven to 350°F
Bring a small pot of water to boil, add salt and boil the macaroni for 6 minutes. It will be undercooked, but will continue cooking in the custard. Drain and rinse well under running water to remove starch, set aside.
Beat the eggs in a bowl and mix in the remaining ingredients. Add the macaroni. Pour mixture into 1 quart greased baking dish. Sprinkle with paprika (optional)
Bake at 350° for 35 to 40 minutes until soft as custard. Mine was in the oven for about 45 minutes. Let it sit for about 10 minutes before serving.
Italicious 