MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Southern Macaroni & Cheese
 Categories: Pasta, Cheese, Dairy
      Yield: 9 servings

           Salt & black pepper
      1 lb Elbow macaroni
      2 c  Whole milk
      2 lg Eggs
     16 oz Shredded extra-sharp
           - Cheddar
    1/2 c  Unsalted butter; melted
      8 oz Shredded Colby Jack

  Set oven @ 350°F/175°C.

  Bring a large pot of generously salted water to a boil.
  Add macaroni and cook according to package directions
  until a little under al dente, about 4 minutes. Transfer
  to a colander and rinse under cold water to stop
  cooking. Set aside.

  In a large bowl, whisk milk and eggs. Add cooked
  macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2
  teaspoons salt and 1/2 teaspoon pepper, and stir until
  well combined.

  Add half the macaroni mixture to a 9x13" baking dish
  in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly
  on top. Spread the remaining macaroni mixture on top in
  an even layer. Cover with aluminum foil, transfer to the
  middle rack of the oven and bake for 30 minutes.

  Remove from oven. Carefully remove and discard the
  aluminum foil. Top the macaroni mixture with the
  remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil
  on top rack until cheese is browned in spots, 3 to 5
  minutes. (The broiled cheese can go from golden to burnt
  fairly quickly, so keep a close eye on it.)

  Remove from oven and let cool until the macaroni and
  cheese is fully set, 10 to 15 minutes. (The mixture may
  first appear jiggly, but it will firm up as it cools.)
  Serve warm.

  Recipe from: Millie Peartree

  Adapted by: Kiera Wright-Ruiz

  Yield: 8 to 10 servings

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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