Creamy Macaroni & Cheese
Margie Thompson
Inspired by Alberta Sturdivant - submitted by Margie Thompson
ingredients
- 1 box elbow macaroni (any brand - my preference is Barella)
- 3 16oz packages of extra sharp cheddar
- 1 egg
- 1/2 stick of butter
- Milk (whole or 2% - based on your preference)
- 1 cup hot water
- Pre-heat oven to 400oF
directions
- 1
1. Fill large pot with water and heat to a boil, add macaroni noodles. Cook until just tender (do not overcook).
- 2
2. Drain and place back into the large pot.
- 3
3. Add butter and cheese; stir until cheese & butter have melted.
- 4
4. Add milk (enough to cover over noodles) and stir in egg. Blend well.
- 5
5. Last heat a cup of water in the microwave or on the stove. Stir into your mixture.
- 6
6. This will make 1 half-pan. Spray pan with non-stick spray, add ingredients. Sprinkle top with paprika and place in the oven for about 30 minutes (depending on how your oven cooks). You don’t want to dry in out. When you remove from oven it should be pliable with still a little liquid. Let stand for 5 minutes before serving.
Source: Epicurious
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