As the fall air is setting in and we are preparing for a super cold night, Im reminded of my all time favorite comfort food: mac & cheese pie.
How I wish I had a bowl full right in front of me, but since I don't, Ill just blog about it instead.
Its full of butter & cheese, and cheese, and did I mention cheese?
Which is the south butter & cheese are staples. And this counts as a vegetable.
Seriously.
Ingredients:
16 oz box of elbow noodles
1 stick of butter (divided)
1 pound block of sharp cheddar cheese
16 oz block of mild cheddar cheese
1 egg, beaten
12 oz can of evaporated milk
1 TBL of salt
1 teaspoon of pepper
Cook noodles until done. Drain and mix with 3 Tbl of butter. Add milk, salt, pepper & beaten egg. Mix in 1 lb of sharp cheddar cheese. Pour into large buttered casserole dish. Top with the mild cheese and dot the top with butter. Bake uncovered at 350 for 30-40 minutes or until lightly browned. This serves almost 14 people so you can save some for leftovers or cut it in half and freeze what you don't eat for another day.
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