This Mac & Cheese recipe was passed down to us by our Mother/Grandmother, Beverly. As long as I can remember Mac & Cheese always had a reserved space at the farm table we would all gather at to eat. It was the favorite dish of all & one of those things that you knew if you didn't help yourself to a generous scoop, you would be sorry, because, when you would go back for seconds it would be too late!
Here is the recipe:
Macaroni & Cheese
3 cups elbow macaroni
1 tsp salad oil
1 egg beaten in bottom of measuring cup and add milk to make 1 1/2 cups
3/4 lb cheddar cheese (sharp) cut into small pieces
Add macaroni to boiling water along with salad oil. Cook until al dente. Drain.
Mix macaroni, egg/milk mixture and cheese in a greased casserole, reserving a bit of the cheese to sprinkle on top.
Bake at 350 degrees for 30 minutes or until knife comes out clean.
3 cups elbow macaroni
1 tsp salad oil
1 egg beaten in bottom of measuring cup and add milk to make 1 1/2 cups
3/4 lb cheddar cheese (sharp) cut into small pieces
Add macaroni to boiling water along with salad oil. Cook until al dente. Drain.
Mix macaroni, egg/milk mixture and cheese in a greased casserole, reserving a bit of the cheese to sprinkle on top.
Bake at 350 degrees for 30 minutes or until knife comes out clean.
**When there was left over mac and cheese, Grandma Bev much preferred reheating in a skillet with a little butter – she would break it up into relatively small pieces and just fry it up. Or you can throw in the microwave.
1 comment:
I am really jealous of this not being on my table right now.
Post a Comment