My mom went to Sam’s Club, where they are now rationing purchases of rice. Apparently, they haven’t moved onto pasta yet. So she brought over what looks like a motherlode of macaroni. Why did she do this? She was craving mac ‘n cheese. It must have been some craving!
Anyway, she asked that I make her some. So tonight, I made a pan of it, only for her to just want “a little.” Huh?!?! I ended up packing up 1/2 of it to give to her.
I couldn’t find my aunt’s recipe (hers is perfect), and didn’t feel like drudging back to the store to get Velveeta (especially seeing how expensive it is lately). For what I made tonight, I found the recipe on Allrecipes. I used a mix of sharp yellow cheddar, extra shart white cheddar and American cheeses to equal the 2.5 cups of cheese needed. I personally like a cheesier mac ‘n cheese, but Carlo said it was just fine and very good. I also topped the macaroni with a little bit of Italian bread crumbs and cayenne pepper.
Here’s the recipe below:
- 1 (12 ounce) package macaroni
- 1 egg
- 2 cups milk
- 2 tablespoons butter, melted
- 2 1/2 cups shredded Cheddar cheese
- salt and pepper to taste
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
- In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
- Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.
- Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.
- Bake uncovered, for 30 to 40 minutes, or until the top is brown.