By Judy Lacey – Over 40 years ago, our family adopted macaroni and cheese as a traditional dish for both Thanksgiving and Christmas. This was long before the boxed versions were offered but because I have never used those, this has always been our classic. Even the grandchildren (who have been raised on the “pour the pasta and dry ingredients together and mix” kind) love this version and even request it. Maybe this will become one of your classics, too.
OUR CLASSIC MACARONI AND CHEESE
6 ounces (uncooked) elbow macaroni 3 cups grated extra-sharp cheddar cheese (grate your own, it’s always fresher and more moist) Salt Black pepper 2 large eggs, slightly beaten 2/3 cup milk 1/4 tsp. salt 1/8 tsp. paprika Few grains cayenne pepper
Preheat oven to 350 degrees. Lightly butter a 2 quart dish.
Bring a large pan of water to a boil. Stir in 1/2 teaspoon salt and macaroni. Bring water back to boil and cook according to directions on box. Drain macaroni thru colander.
Place a layer of macaroni into the prepared baking dish. Sprinkle cheese over the top. Sprinkle a little salt and pepper over the top of the cheese. Continue to layer macaroni and cheese (with salt and pepper over each layer) ending with cheese.
Beat eggs, milk, salt, paprika and cayenne until blended. Pour mixture over the macaroni and cheese. Bake for 40-50 minutes.
**Since this recipe only serves 4, I always double, triple or quadruple it to accommodate the number of people we are having for dinner. Never skimp on the amount of cheese – that’s what makes it so good!