This recipe comes with a little twang from our friend and hall-mate, Deanna Steffy. What could be more easy-going than a comfort food with a Southern twist?!
– 1 box of elbows (noodles that is)
– 1 package/block sharp cheddar
– 1 package/block of colby jack
– (Any other cheese you like)
– 2 eggs
– 1 stick butter (REAL BUTTER!)
– 1 can evaporated milk
– 1 T. mustard
– 1 t. paprika
– 1 t. cumin
– pepper & salt to taste
1. Preheat your oven to 375. Put a pot of water on to boil, add a dash of olive oil (so the noodles don’t stick together!). Add the elbow mac once the water has come to a rolling boil.
2. In a large mixing bowl combine eggs, milk, butter, mustard, and spices. Stir well. Using a grater, shred your cheese. Combine half the cheese into the egg & milk mixture. Stir.
3. Once the noodles are al dente (just about done, but could cook a little bit longer). Turn the stove top off and drain the noodles. Rinse them in cold water (so you stop the cooking process… otherwise the eggs will start to cook when you stir in the cheese mixture). You can now add the cooked noodles to the egg/milk/cheese mixture. Give it a good stir.
4. Spray/ grease a large 9″ x 13″ pan. Poor about half of the mac and cheese into the pan. Layer some of your extra cheese on top of that. Pour out the rest of the mac and cheese. Sprinkle the rest of the cheese on top. (Sometimes, if I want it to look really pretty I will sprinkle some more paprika or bread crumbs on top).
5. Put in the oven and bake for 30 mins, uncovered.