Tuesday, August 30, 2011

Macaroni and Cheese

As I promised you in my last post, "This is good eating!"; here is the recipe for Daddy's Macaroni and Cheese. His good friend, Mr. Bridgeforth from Blackstone, Virginia, taught him how to make this delicious dish. It's filling enough to be a stand alone meal or you can serve as a side dish. And, it's a huge hit at office functions and other pot-luck events. There's no fuss or thrills with this recipe, and it really is by far the best macaroni and cheese I've ever tasted. I hope you enjoy it and let me know your thoughts.

Preheat oven to 350 degrees.
1 1/2 cups of cooked and drained Mueller's Macaroni (do not rinse)
1 stick of butter or margarine
6 eggs beaten
1 package of Cracker Barrel Extra Sharp Cheese
1 quart of Whole Vitamin D milk (skim, fat-free, soy, low-fat milk does not work quite as well)
Seasoned Salt (optional)

Spray casserole dish with Pam Cooking Spray while macaroni is cooking.
Place one stick of butter or margarine in casserole dish.
Grate 3/4 package of the Cracker Barrel Cheese over the stick of butter or margarine in the casserole dish.
Once macaroni is done - drain - and while hot - pour immediately over the cheese and butter.
Stir hot macaroni, butter and cheese until both are melted with a fork.
Add eggs and continue to stir.
Liberally add salt and pepper.
Add milk until it is almost to the top of the casserole dish (this will keep it from drying out during the cooking process). Stirring gently.
Grate remaining cheese over top of the mixture.
Sprinkle with generously paprika.

Bake at 350 degrees for approximately 1 hour. Top and bottom shelves.

(I usually sprinkle seasoned salt over my macaroni and cheese when I'm ready to eat it. Also, you can simply add some to the above recipe before cooking.)

Sir Charles

1 comment:

  1. Thanks, CC, for this recipe! I will be trying it pretty soon!