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Dottie's Old Time Mac and Cheese

Source of Recipe


From "Coastal Cooking" by John Shields



List of Ingredients



• 16 ounces elbow macaroni
  
• 2 Tbsp butter
  
• 2 Tbsp cornstarch
  
• 1 can (15 ounces) evaporated milk
  
• 1 pound sharp Cheddar cheese, coarsely grated
  
• 6 large egg yolks
  
• Coarsely ground black pepper
  
• ½ cup grated Parmesan cheese (or more to taste)
  
• Sweet paprika, for garnish
  






Instructions



1. Cook the macaroni al dente according to package instructions. Drain and rinse well with cold water to stop the cooking process. Drain thoroughly and set aside.
   
   
2. Preheat the oven to 350° F. Lightly grease a 13- x 9-inch glass baking dish.
   
   
3. Melt the butter in a heavy-bottomed saucepan over medium heat, add the cornstarch, and whisk until smooth. Remove from the heat and stir in the evaporated milk. Return to the heat and stir until the mixture begins to thicken. Remove from the heat again and stir in the Cheddar cheese. Allow the mixture to cool for 10 minutes, then add the egg yolks and mix well. Add pepper to taste.
   
   
4. Place the macaroni in the prepared baking dish and stir in the cheese mixture. Mix until the pasta is well-coated. Sprinkle on the Parmesan cheese and garnish with the paprika.
   
   
5. Spray the top of the casserole with vegetable oil or dot with small bits of butter and bake for 30 to 35 minutes, or until the casserole becomes brown around the edges.
   
   Serves 8 to 10 generously.