Egg custard style
My most favorite thing to eat in all the world is my Grandmother’s Macaroni and Cheese. I was very fortunate to have gotten the recipe through my mother. I can’t have a holiday without it and when I’m feeling down or need a pick me up… this is the answer! It only has FOUR ingredients and takes no time to make! It is custard like in consistency instead of saucy. I personally no longer need to see this recipe any more as I know it by heart. Hopefully you will enjoy this as much as my family does.
- 1 lb elbow pasta
- 2 lb sharp cheddar cheese block cut into 1/2 inch cubes
- 24 oz evaporated milk (12 oz cans)
- 12 eggs (+1)
- Cook the pasta with the lowest recommended time. When you drain the pasta, DO NOT RINSE the pasta and you MUST leave about 1 to 1-1/2 cup pasta water. We found one of the keys to this recipe is have the starch from the pasta. I have found that an option is to cook with very little water, add as needed but stir constantly.
- Put the pasta into a casserole dish. You will be able to mix all within the casserole dish to avoid extra dirty dishes
- Mix in the cheese cubes.
- Mix the slightly broken eggs with the evaporated milk and pour over the pasta and mix together.
- Cook at anywhere from 325 to 375 depending on if you have another dish that needs to be cooked also. Cook from 45 minutes to an hour (or more) depending on the oven temperature. You want the outside to be solid and the center to be close to solid when you pull from the oven.
- Let the dish rest for at least 15 minutes.
Pasta – my grandmother used elbow and I do now as well. I’ve tried penne and ziti, but the key is to enable the juice to flow into the pasta
Cheese – my grandmother didn’t use sharp cheese but I like it. Recently I made this with mild cheddar and honestly it may have been the best I’ve ever made. Was it mild vs sharp? I keep going back and forth. You will need to test. I’ve used shredded cheese but you don’t get the chunk flavor with it. I’ve gone back to using the cheese cut into blocks like my grandmother did. You can also to mix it up between the two.
12 eggs – YES!!! a dozen eggs and maybe a few more! You need the eggs to bind everything together and when you beat them, only slightly break them up as you want to have pockets of white and yellow egg in the final dish.