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    Granny-Style Macaroni and Cheese

    Source of Recipe

    From "Country Cooking From a Redneck Kitchen" by Francine Bryson

    Recipe Introduction

    "My granny made the best mac and cheese in the world, but I'm sure everybody's granny does! The old-school way of making this dish has always been the best, so smooth and cheesy. This addictive, from-scratch version of the childhood favorite is fit for grown-ups, too."

    List of Ingredients

    2 large eggs
    1 (12-ounce) can evaporated milk
    10 Tbsp (1 sticks) unsalted butter, melted
    1 tsp salt
    1 tsp black pepper
    4 cups shredded extra-sharp Cheddar cheese (16 ounces)

    Recipe

    Preheat the oven to 350F. Cook the pasta according to the package directions until just underdone (you don't want it mushy now because it will absorb more liquid in the oven). Drain and set aside in a 9 x 13-inch baking dish.

    In a bowl, whisk together the eggs, evaporated milk, butter, salt, and pepper. Stir in the Cheddar. Pour the cheese mixture over the cooked pasta and stir to combine.

    Bake until golden brown on top and bubbling, 40 to 45 minutes.

    Serves 12

 

 

 


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