Whatcha Got Cookin' by Ellen Watts
My mama was a wonderful cook, but “bless her heart,” she could not make Mac ‘n Cheese that was edible. Therefore, I never made Mac ’n Cheese unless it came from a box.
Several months ago I started following a vlog on Facebook. The author of this vlog (videos) is the former student of a friend of mine. The vlog is Cookin’ Cuttin’ Up & Ceepin’ It Real. Lisa made what she calls the easiest Mac ‘n Cheese on one of her videos and I decided to try it. Yep, it was easy, good and it made a lot! I have brought it to several meals at the church and it was well received. All the credit goes to CookinWithLisa.com.
by Terry Helm Eason
In a large foil pan, melt 1 stick of butter in a 350° oven.
In a large mixing bowl, add:
- 1 egg
- 1½ tsp salt
- 1 tsp pepper
- 1 tsp dry mustard*
- 4 cups milk**
Beat together until well incorporated. Set aside.
When the butter is melted, pour in 16 oz of dry macaroni noodles (do not cook). Stir to make sure all noodles are coated with the butter. Pour 2 cups of shredded sharp cheddar cheese over the noodles. Do not stir.
Pour milk mixture over the cheese and noodles. Do not stir.
Place in oven, uncovered, at 350° for 40-45 minutes.
* You can add other spices if desired. For example: paprika, garlic powder, onion powder, etc.
** You can use any milk combination equaling 4 cups. For creamy Mac n Cheese, use some half and half or heavy cream mixed together with 2% milk.
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