This is the special recipe of one of our member’s Grandma Lil. It was an amazing dish – definitely a must try!! It was shared at our Picnic Perfect event where you can read up on it HERE.
7oz pack of Barilla Macaroni
2 8oz packs shredded cheddar (some of my guest like even more cheese)
1 can of milk or evaporated milk
2 eggs
1 stick of butter (liquefied but not too hot. I?ve used margarine too)
2 TB of flour
Salt and Pepper to taste (I usually do about 1tsp of salt and 2tsp pepper)
Boil 7 oz of mac for 7 minutes, meanwhile, mix the ingredients above together (save a quarter cup of butter to coat your noodles and top the casserole).
Drain mac, then put in a buttered casserole dish. Add a bit of melted butter over the noodles- just a bit to very lightly coat. Add the mixture over the noodles.
Gently fold 1 bag of shredded cheddar cheese (make sure it gets into the bottle of the layers too), then heavily coat the top with a second bag of cheese. Drizzle a bit of butter over the top for a nice light golden brown. Bake about 20 min.
[for our picnic event, we used, two 8 CUP bags of shredded cheddar (the first folded in, and about 3/4 the other bag covering the top), and just over 3/4 of a 32 oz box of macaroni. Then of course, 2 cans of milk, 4 eggs, 2 liquified sticks of butter, 4 T flour, and 1/2 TB spoon salt, 1TB pepper].
Tip: What makes this a down home southern recipe is that amount of the macaroni, and shredded cheese is really determined only by the size of the casserole dish.
best mac and cheese ever!