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Macaroni and Cheese
The recipe serves 4, but you can double the recipe and use a whole box of elbow macaroni instead of 2 cups.
For the cheese, I buy a 1/2 lb of shredded cheese and 1/2 lb of smoked cheddar as a block and dice it.
Ingredients
- Elbow Macaroni - 2 cups( Half of a box)
- Eggs - 2
- Evaporated Milk - 8 oz.
- Shredded Sharp Cheddar Cheese - 4 oz.
- Smoked Cheddar Cheese - 4 oz.
- Butter - 1/2 Stick
- Sugar - 1/2 tbsp.
- Pepper - 2 tbsp.use copious amounts to mix into pasta and cheese
- Salt - to taste
Instructions
1. Preheat oven to 350F. While oven is heating up, boil macaroni.
2. In a large pan place drained macaroni in pan and spread.
3. Mix half of the shredded and half of the block cheese into the pot used for the macaroni, pour in one can of milk with the butter and eggs. Stir until you get a thick sauce. It does not have to be fully mixed with the cheese.
4. Pour mixture into pan with macaroni and mix the ingredients together. Now insert the other half of cheeses, mix again.
5. Put 1tsp of salt and copious amounts of pepper and stir it in. The canned milk makes it sponge like and the pepper will give it a bite mixed with a sweetness from the milk. Sprinkle the top with sugar and mix the seasonings.
6. Cover the pan in foil and bake in the oven. About 20 min in- pull pan out and stir macaroni to make sure it's evenly cooked and prevent burnt edges. Place foil on top and cool for another 10. After 10 minutes, take foil off and bake for 5.
7. Pull pan out of oven and let the macaroni sit. Once it cools slightly it should be ready to eat. The texture should be like a sponge cake once it settles.