Another one...

This Macaroni and cheese is EXCELLENT and does not require making (my most-dreaded) white sauce. I like it because it is cheesy and yummy! I topped it with a good 1.5 cups of cheddar because that is my favorite part, but little did I know... Me being in a delicate condition, I could not eat the cheese, so Matt got doubles (FYI- that is the Man Sandwich and Mac and cheese with no running for Matt this weekend, he is in a weakened state, losers!)


I only could eat a serving the length and width of my Pampered chef spatula, minus the yummy topping and Valerie ate about the same portion size. One guess as to whom ate the rest... BTW, I halved it (1 cup heavy cream + 2 eggs). There are only 3 of us...


It is good though, I promise...

My Mama’s Macaroni and Cheese

1 16 oz. pkg. macaroni noodles, cooked in salted water

1 pint of heavy whipping cream

At least 1 lb of medium cheddar cheese

about 1/2 lb. of muenster cheese

3 eggs, beaten up in the whipping cream

about 1/2 stick of butter….butter is better than margarine

Boil the macaroni until tender. Taste it, and if it’s too salty, just rinse the noodles under running water right in the colander.

Melt a couple of tablespoons of butter in the bottom of your casserole, and put one layer of noodles in. Layer about 1/2 of the cheddar cheese, muenster cheese and a few pats of butter on this layer. Put another layer of noodles and then another layer of cheese and a few pats of butter. Mix the eggs up with the cream and pour over the entire casserole. Dot with any additional butter on top.

Bake uncovered at 375 for about 20 minutes and check it. Slide the back of a spoon down one side of the casserole, and it should be congealed….not runny at all. If it’s still runny, continue to bake and check it about every 5 minutes until you get the custardy consistancy. Serve hot….if you wait until the cheese cools off it’s not nearly as good.