I have been cooking since I was only 18 when I moved out of my mom’s. I love Macaroni and cheese and this is the perfect time to make it. I like to keep my food routines like I keep my kinky hair routine, simple. So I thought that I would share with you.
3-4 cans of evaporated milk
2 full sticks of butter
2 bags of small elbow macaroni noodles
Salt & pepper
Cheese – 3-4 2lb blocks of whatever cheese you like
Cut cheese down into ¼”-1/2” blocks
Have everything else on standby
1st- Cook elbow noodles until they are transparent or soft to the touch. Rinse in hot water in a strainer.
Let sit for approx. five minutes and then add in the butter, mixing constantly to distribute evenly.
2nd – Once the noodles have cooled down some, crack eggs and add them in. If noodles are too hot the egg will cook, so make sure that the noodles do not cook the egg (You can do this by sticking your finger down the center of the noodles to check how hot it is). Mix the egg around to distribute evenly throughout the tray. Add in eggs as needed. Start off with a few and add in, do not throw all eggs in at once. The eggs are what hold the macaroni and cheese together.
3rd- Add in your salt & pepper to taste.
4th- Add in your cheese and mix around to distribute evenly, so that you do not have cheese only in one spot.
5TH- Shred cheese on top if you like
6th- Pour in your evaporated milk. You can use regular milk if you like, but evaporated is thicker. Some people even add in cream cheese, so if you would like to add it in, do it at this point. Make sure to fill with milk to the half way mark of the pan you are using.
7th- Bake at 400-425 degrees for 45 minutes -1 hour depending on your oven and check so that you do not burn it.
Once the milk has cooked in (you can check this by placing a fork or spoon down the corner and see if any milk spills into the corner) then you are done. Let it sit to cool down, then serve.
This should make enough to feed 10-15 people. Depending on how much each person eats. Enjoy and Happy Thanksgiving.