Ernestine Dubose makes, hands down, the best macaroni and eheese I've ever tasted. I was thrilled when she agreed to share her recipe. Thanks, Tini!
1. box (16 oz.) elbow macaroni, cooked and drained
2 12-oz. cans Carnation evaporated milk
3 cups grated sharp cheddar cheese
3 cups grated mild cheddar cheese
1 egg, beaten
1 stick butter or margarine, melted (Tini uses Blue Bonnet)
Mix all ingredients together, pour into large casserole dish. Top with more shredded cheese and bake 20-25 minutes at 350 degreese until lightly browned.
1. box (16 oz.) elbow macaroni, cooked and drained
2 12-oz. cans Carnation evaporated milk
3 cups grated sharp cheddar cheese
3 cups grated mild cheddar cheese
1 egg, beaten
1 stick butter or margarine, melted (Tini uses Blue Bonnet)
Mix all ingredients together, pour into large casserole dish. Top with more shredded cheese and bake 20-25 minutes at 350 degreese until lightly browned.
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