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100-Year-Old Macaroni and Cheese




Source of Recipe


Atlanta Journal-Constitution 3/23/00


List of Ingredients




8 ounces elbow macaroni
1 teaspoon salt
2 eggs beaten
2 cups milk
1/8 teaspoon cayenne pepper -- (optional)
6 ounces New York extra-sharp cheddar cheese -- thinly sliced (may
substitute 2 ounces hot pepper Monterey
Jack cheese and 4 ounces New York
extra-sharp cheddar)
4 tablespoons butter -- ( 1/2 stick)


Recipe



In a large pot, cook macaroni with salt in boiling water until tender. (Do not overcook, since macaroni will be baked.)

Preheat oven to 400 degrees. Mix beaten eggs, milk and cayenne pepper; set aside.

In a greased 2-quart casserole dish, alternate layers of cooked macaroni with thin slices of cheese and dots of butter. The top layer should be slices of cheese. Pour egg mixture over the top (it should reach the top of the layers; if not, add small amount of milk). Place casserole dish on thin baking pan to catch any spillover. Bake 20 to 25 minutes, or until browned. Mixture should be loose, not dry.