My mother-in-law is known for her cooking. My in-laws leave for Florida in October, and come back to South Carolina in June. Even nearing 80, my mother-in-law cooks dinner every Sunday for sometimes close to 30 people, depending on the Suuday. I do take the dessert every week, by the way. That is the only thing that can be made by someone else’s hands.
Now if you ain’t from the South, that is Sunday lunch. Lunch is dinner, and dinner is supper in the South.
The main dish varies from week to week, but there are certain things that absolutely must be on the dinner table in my husband’s family. Macaroni and cheese is number one.
I remember one Sunday during the Dark Times, when Grandma is in Florida and we are left to cook for ourselves, that I had made Sunday dinner at our house. I was getting tired of making the same things every week, and decided not to make macaroni. One of our grown sons walked in, looked over the table, looked on my kitchen counters, and actually looked in the oven for the macaroni. You can guess how well my little revolution went. Sigh.
So anyway. Some people like macaroni and cheese from the box. Some like the kind where you make a cheese sauce. Some like Velveeta. My father loves Stouffer’s frozen macaroni and cheese. I personally prefer this type. This is a true Southern macaroni and cheese, with kind of a custard base from the milk and eggs. Grandma really doesn’t have a recipe, she just wings it. My husband and our four sons say this is just like hers, but they may be trash talking it behind my back.
You can cook this in a casserole, or you can cook it in a slow cooker for 3 hours. if you use a 9 x 13 pan, it will take less time than if you use a deeper casserole. I like to use a 2 1/2 qt Pyrex, myself. Vintage, of course! it tastes better!
I served mine yesterday with hamburger steaks, broccoli, and a strawberry crisp!
- cooking spray
- 8 oz. elbow macaroni
- 12 oz. can evaporated milk
- 1½ cups whole milk
- 2 eggs, beaten
- ½ stick butter, melted
- 4 cups sharp Cheddar cheese
- 2 tsp. salt
- pepper to taste
- Preheat oven to 350 degrees.
- Cook the macaroni, al dente.
- While the macaroni is cooking, mix the evaporated milk, milk, and melted butter together. Add the beaten eggs. Add 3½ cups of the cheddar.
- When the macaroni is done, drain and add it to the bowl.
- Pour into greased casserole or slow cooker.
- Sprinkle the rest of the cheese on top.
- Bake for 50 minutes for a 13 x 9.
- Slow cooker : Cook on low in the slow cooker for 3 hours, then check it.
Remember to spray your pan!