Say Cheese!

I have 2 recipes for mac n cheese. The first is Jeremy's Granny's recipe and the second is the one that I was making before Jeremy and I met. Although they have different textures and they taste a little different, they are both very good. I have a few more mac 'n cheese recipes, but I will wait to post those. =)


Macaroni & Cheese

 

This is originally Jeremy’s Granny’s recipe. When I called her to get the recipe, I wrote it down, but the next time I went to make it, I couldn’t remember where I had written it! I looked through a few cookbooks and online and finally found a recipe that was close and I changed it so that it was more like the one of Granny’s that I had gotten over the phone. I’ve also added my own little touch. =)

1 lb. bag of macaroni

3 eggs (beaten)

1 can evaporated milk

1 lb. block of medium or sharp cheddar (or a 1 lb. bag of shredded cheddar)

¼ teaspoon ground nutmeg

Salt & pepper

Milk

• Preheat oven to 350°.

• Boil the macaroni in well salted water for about 6 min. (you want the macaroni to be underdone because it will finish cooking in the oven)

• While the macaroni is boiling, shred the block of cheddar.

• In a small bowl, beat the eggs with a fork, then beat in the evaporated milk, nutmeg, and a little salt and pepper. Set aside. (I actually mix all this up in my measuring cup because it’s easier to pour.)

• In a casserole dish, layer the macaroni and the cheese. (I generally do this in pretty thin layers, that way all the macaroni gets covered. I also wait until after I pour the egg mixture to put the last layer of cheese on.)

• Pour the egg/evaporated milk mixture all over your layers, then pour milk over it until it almost covers the macaroni. (I usually leave about a half inch or so. If you don’t put that last layer of cheese on, it is easier to see where your milk is.)

• Cover the macaroni with the last layer of cheese (I try to keep back a pretty good bit for the last layer so it completely covers the macaroni) and cover the dish.

• Bake for about 40 min, then uncover and bake it until the cheese is brown.

Velveeta Mac ‘n Cheese

1 lb. elbow macaroni

½ tsp. salt

¼ tsp. ground nutmeg

2 ½ tbsp. butter

1 ¾ c. milk

½ bread crumbs

1 lg. block Velveeta, cubed

3 tbsp. flour

• Preheat over to 375°.

• Boil the macaroni in well salted water for 6 min. (you want it to be underdone because it will finish cooking in the oven.)

• Melt 1 ½ tablespoons of butter in a medium pot.

• Add the flour and stir until it is well blended. (this is the base of your cheese sauce.)

• Stir in milk slowly, and cook, stirring constantly, until it gets a little thicker.

• Add seasonings and cheese, and keep stirring until cheese is melted.

• In a large casserole dish, add the macaroni and the cheese sauce and stir until all of the macaroni is coated.

• Melt the last tablespoon of butter and add the breadcrumbs.

• Sprinkle the bread crumbs over the macaroni.

• Bake it for about 30 minutes or until the cheese and breadcrumbs on top start to brown.