• Feed a Crowd - 13

    From Dave Drum@1:3634/12 to All on Sun Jan 1 18:20:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Southern Macaroni & Cheese
    Categories: Pasta, Cheese, Dairy
    Yield: 9 servings

    Salt & black pepper
    1 lb Elbow macaroni
    2 c Whole milk
    2 lg Eggs
    16 oz Shredded extra-sharp
    - Cheddar
    1/2 c Unsalted butter; melted
    8 oz Shredded Colby Jack

    Set oven @ 350ºF/175ºC.

    Bring a large pot of generously salted water to a boil.
    Add macaroni and cook according to package directions
    until a little under al dente, about 4 minutes. Transfer
    to a colander and rinse under cold water to stop
    cooking. Set aside.

    In a large bowl, whisk milk and eggs. Add cooked
    macaroni, 2 cups extra-sharp Cheddar, melted butter, 1½
    teaspoons salt and ½ teaspoon pepper, and stir until
    well combined.

    Add half the macaroni mixture to a 9" X 13" baking dish
    in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly
    on top. Spread the remaining macaroni mixture on top in
    an even layer. Cover with aluminum foil, transfer to the
    middle rack of the oven and bake for 30 minutes.

    Remove from oven. Carefully remove and discard the
    aluminum foil. Top the macaroni mixture with the
    remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil
    on top rack until cheese is browned in spots, 3 to 5
    minutes. (The broiled cheese can go from golden to burnt
    fairly quickly, so keep a close eye on it.)

    Remove from oven and let cool until the macaroni and
    cheese is fully set, 10 to 15 minutes. (The mixture may
    first appear jiggly, but it will firm up as it cools.)
    Serve warm.

    Recipe from: Millie Peartree

    Adapted by: Kiera Wright-Ruiz

    Yield: 8 to 10 servings

    RECIPE FROM: https://cooking.nytimes.com

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