Some foods bring great memories of family gatherings, traditions and this old fashioned macaroni & cheese is one of those.
I share a lot of "Southern Traditions" here at Hibiscus House and this is one of them. Family and friends tend to gather and enjoy each other's company and great food is just one thing that we all share when getting together. I hope you enjoy this wonderful filling recipe that I'm sharing with you all today.
Ingredients:
8 oz. macaroni noodles
1 lb. sharp cheddar cheese grated
1 egg
1 2/3 to 1 3/4 cups milk
1 tablespoon Heinz 57 Sauce---
(Optional secret ingredient from my friend Sara, or you could add 1/2 tsp dried mustard if you prefer.)
(Optional secret ingredient from my friend Sara, or you could add 1/2 tsp dried mustard if you prefer.)
3/4 tsp salt
1/2 tsp. pepper
1/2 tsp. Dry Mustard
2 Tbs butter
1/2 tsp. pepper
1/2 tsp. Dry Mustard
2 Tbs butter
Directions:
Preheat oven to 375 degrees
Cook macaroni according to package directions for Al Dente and drain.
Crack egg in small bowl add Heinz 57, dry mustard salt and pepper. Beat.
Add milk to egg mixture so you have 1 2/3 to 1/34 cups altogether.
Add milk to egg mixture so you have 1 2/3 to 1/34 cups altogether.
Melt butter in baking dish watching only takes short while, remove from oven. Add small amount of cheese to loosely cover bottom of dish.
Layer macaroni and cheese until you use all of your noodles and cheese. Last layer of course being the cheese.
Pour milk/egg mixture over dish evenly it should almost come to top but not cover noodles.
Optional: Sprinkle with paprika for beautiful browning.
Bake 30 to 45 minutes checking for firming and browning.
Optional: Sprinkle with paprika for beautiful browning.
Bake 30 to 45 minutes checking for firming and browning.
TipI take a butter knife and on edge look to check for milk mixture to be cooked softly not runny or too dry. You want it to be moist.
Eat it while it is hot..It will melt in your mouth
Chuck and I received this Pyrex baking dish in 1972
....memories....
