This dish makes me proud of my Southern roots. It's easy to prepare, although I'll confess I've never done it myself. I come from a long line of great cooks, and for the past 36 years, my job on Thanksgiving and Christmas has been to show up and eat. And sometimes, I help clean up. I wash dishes better than I cook. But this year, I begged, begged-- not kidding-- begged my mom to let me help. Please, please, pretty please. And she finally gave in. So Wednesday, I'll be in my kitchen, baking pies (pumpkin and chocolate) and on Thanksgiving morning, I'll prepare the green beans and sweet potato souffle. Oh-- and she's letting me bring the dinner rolls, too. I know I have to earn my place in Mama's kitchen, so I'll take what I can get.
Mom is, however, really trusting me with the chocolate pie. She found my great-grandmother's old recipe and passed it on to me. I'll wait to see
if I ruin it how it turns out before I share it with you.
So, without further ado, here's the recipe for Mama's Macaroni:
- 1 8 oz box of elbow macaroni
- 1/2 stick of butter
- 2 eggs
- 2 cups evaporated milk
- 16 oz block medium cheddar cheese, grated
Preheat oven to 350
Boil mac for 8-9 minutes; remove from heat and drain.
Return drained hot mac to original cooking pot
Add butter and stir until melted
In separate small bowl, beat 2 eggs
Add tempered egg mixture to mac and stir (if you don't know what a tempered egg mixture is, you can Google it, like I did. The way I understand it is you have to bring the egg to room temperature so it doesn't scramble when you dump it in the hot macaroni. Told you I don't cook much.)
Stir in half of grated cheese
Add evaporated milk & stir
Pour mixture into casserole dish
Top with remaining cheese and sprinkle with pepper
Bake at 350 for 25-30 minutes
*If you don't read any of the labels and don't tell your guests how you prepared it, all the fat and calories magically disappear.