Paul’s mother used to make the best macaroni and cheese that I’ve ever eaten!
There is no flour in the is recipe so it is just all cheese! Yummy!!
This recipe, in our home, is just reserved for holidays and special dinners.
Macaroni and Cheese
- 1 16oz. pkg elbow macaroni
- 1lb sharp cheddar cheese (we LOVE Cabot’s extra sharp!!)
- 2T butter
- 1 egg
- salt and pepper to taste
- 1 12oz can evaporated milk
- whole milk
Preheat oven to 375^. Bring a large pot of slightly salted water to a boil. Add pasta and cook 8-10 minutes or until noodles are tender. Drain water. Grease a 2 quart baking dish. Mix all ingredients together, making sure the egg and evaporated milk are well blended. Pour into the baking dish. Pour enough whole milk into casserole until the milk comes up about half-way on the baking dish. Dot with butter and season with salt and pepper. Bake for 1 hour, stirring occasionally, and until top is golden brown.