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    100-Year-Old Macaroni and Cheese


    Source of Recipe


    Atlanta Journal-Constitution 3/23/00


    Recipe Introduction


    Very old macaroni and cheese recipe - delicious!


    List of Ingredients


    • 8 oz. elbow macaroni
    • 1 teaspoon salt
    • 2 eggs, beaten
    • 2 cups milk
    • 1/8 teaspoon cayenne pepper (optional)
    • 6 oz. New York extra-sharp Cheddar cheese (thinly sliced). May substitute 2 oz. hot pepper Monterey Jack and 4 oz. New York extra-sharp Cheddar.
    • 4 tablespoons butter or margarine (1/2 stick)


    Instructions


    1. In a large pot, cook macaroni in salted, boiling water until tender. (Do not overcook since macaroni will be baked.)
    2. Preheat oven to 400 degrees. Mix beaten eggs, milk and cayenne pepper - set aside.
    3. 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.
    4. Pour egg mixture over the top. (It should reach the top of the layers; if not, add small amount of milk.)
    5. Place casserole dish on thin baking pan to catch any spillover.
    6. Bake 20 to 25 minutes, or until browned. Casserole should be loose, not dry.
 

 

 

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