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Mamaw Conley's Baked Macaroni and Cheese Remembered

June 06, 2004

4 quarts boiling water

1 tablespoon salt

2 1/2 cups elbow macaroni noodles, uncooked

3 eggs

3 heaping tablespoons sugar

1 teaspoon salt

4 cups whole milk

4 tablespoons melted butter

16-ounce block of Velveeta cheese, sliced

12 to 14 ounces sharp cheese, finely grated, divided into thirds

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(To ensure success with this recipe, I recommend using the highest quality cheese.)

Put 1 tablespoon of salt in water and boil macaroni noodles for 10 minutes or until al dente. Drain and cool with cold tap water. Allow to drain for several minutes in colander. Noodles are not thoroughly cooked but will complete the cooking process in the oven.

Grease 2 1/2-quart baking dish with shortening.

Mix eggs, sugar and 1 teaspoon salt until blended well. Add mixture to 4 cups of whole milk and melted butter, and blend thoroughly.

You will be making three layers of noodles/cheese for this casserole. Place 1/3 of macaroni in bottom of greased baking dish. Top with 1/3 of the Velveeta slices and 1/3 of the grated sharp cheese. Layer again, and complete the top layer with the sliced cheese. At this stage, you should have 2 inches of space between the top layer and the top of the dish. This is important. The space is needed for the liquid mixture to completely cover the cheese and the macaroni to rise while baking.

Pour milk mixture over layers. Bake at 400 degrees for 10 minutes. Reduce oven to 325 degrees for about 60 minutes. Dish is done when browned on top and when no liquid is floating. Use a knife to make sure dish is firm.

If you have not allowed ample time, you can speed the process somewhat by heating the milk to a low warm temperature before adding butter, eggs, salt and sugar to give it a head start.

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