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The Edwards Family's Macaroni and Cheese




Source of Recipe


From John Edwards' aunt Barbara Wade, of Seneca, S.C.


List of Ingredients




4 to 6 tablespoons butter, cut into small pieces, plus some for the baking dish

8 ounces macaroni, cooked and drained

12 to 16 ounces Velveeta cheese, coarsely grated

2 large eggs, lightly beaten

1 (11-ounce) can evaporated milk

21/2 cups whole milk

Recipe



1. Preheat the oven to 450 degrees.

2. Lightly butter a 13-by-9-inch casserole dish. Spoon half the macaroni into the dish. Sprinkle half the cheese and half the butter over the macaroni.

3. Beat the eggs with the milk until combined. Pour half over the macaroni.

4.Repeat, making a second layer with the remaining macaroni, cheese, butter and egg-milk mixture.

5. Bake for 10 minutes. Remove from the oven, stir, and return to oven. Bake for 12 more minutes.

6. Let cool for 15 to 20 minutes at room temperature before serving. (Mixture will thicken as it cools).



Makes 8 side-dish servings