Traditional Macaroni and Cheese Recipe
Traditional Macaroni and Cheese (Non-healthful version)
NUTRITION INFORMATION: This recipe makes no nutrition claims. It is just a tasty alternative to a meat main dish. Eat in moderation, says Wright, Hospitality coordinator at Allegheny West Conference's Dale Wright Memorial church.
3 cups uncooked elbow macaroni
½ stick margarine or butter
1 tsp Lawry’s Season Salt
6 cups shredded cheddar cheese
4 eggs, beaten
3 cups 2 percent milk
Cayenne Pepper to sprinkle on top
Paprika to sprinkle on top
Cook macaroni according to package directions, using the al dente option if available. Do NOT overcook. Drain water and return macaroni to cooking pot. Add margarine or butter and stir to melt. Add Seasoned Salt; stir. Add 4 cups of the shredded cheese; stir. In a separate container, combine beaten eggs and milk. Whisk milk and eggs thoroughly. Add milk and egg mixture to macaroni mixture in the pot. Stir. Pour into 13 x 9 pan. Top with remaining 2 cups shredded cheese. Sprinkle cayenne pepper lightly on top, followed by paprika. Bake at 300 degrees until no running milk shows if pan is tiled, approximately 30 minutes.
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