Granny-Style Macaroni and Cheese
Source of Recipe
From "Country Cooking From a Redneck Kitchen" by Francine Bryson
"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 (1¼ sticks) unsalted butter, melted
• 1 tsp salt
• 1 tsp black pepper
• 4 cups shredded extra-sharp Cheddar cheese (16 ounces)
Preheat the oven to 350°F. 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.