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Tuesday, January 24, 2012

Macaroni & Cheese


                                                              Macaroni & Cheese

This is my Mother's recipe for Macaroni & Cheese.  The recipe has passed down to my generation as well as a third generation.  My sister, Debra, and I as well as our husbands, children, and grandchildren think this is a pretty special dish.  This past Sunday, I cooked fried chicken tenders, macaroni and cheese, and fried okra.  After we filled our bellies, Phillip said that we needed to go to the den and pretend to watch football as we got a Sunday nap!  Sounded like a good plan to me.

                                                       Macaroni & Cheese

1/2 bag of elbow macaroni
1 egg, beaten
1 tsp. salt
1 tsp. pepper
Sharp Cheddar Cheese, shredded
Velveeta Cheese slices
milk

Bring water to a boil and then add macaroni and salt.  Cook for 7 minutes and then drain in a colander.  You can place the macaroni back in the boiler that it has just cooked in and add pepper and beaten egg.  Stir together quickly.  Place a layer of macaroni in the bottom of a casserole dish that has been sprayed with Pam Spray.  Add a layer of Velveeta Cheese slices and a layer of shredded Sharp Cheddar cheese.  Add another layer of macaroni and then cheeses.  Pour enough milk in the casserole dish that it will reach to just above the halfway mark.  (I always cook my macaroni & cheese in a glass dish, so that I can see when I have poured in enough milk). 

Bake at 350 degrees for 40 min.  You will want to watch closely near the end of cook time, so that the top layer of cheese does not scorch.

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