There has been an African American manner to preparing macaroni and cheese. It is baked using egg and flour as a binder. Since I use cheddar cheese, there is no reason to use additional butter.
I was taught to cook the macaroni until firm, al dente. Cook and then drain the macaroni. Then let it cool.
Chopped ¾ lb of Sharpe Cheddar Cheese.
1 1/2 c. Milk.
3 beaten eggs.
Paprika
2 tsp. Flour
Dash of Black Pepper and Salt
In a bowl combine all dry ingredients: flour, salt, pepper, and paprika
Place that mixture in the 4 Quart baking dish. Pour the slightly cooled macaroni over the dry ingredients. Mix well. Pour milk into mixture, and stir thoroughly. Add the beaten eggs, and mix well. Mix until you can hardly see notice the eggs. Top with cheese. Mix once more. Place in over. Bake at 350 degrees for 35 minutes.
Let it cool for fifteen minutes before serving.
Sometimes, my mom would add steamed broccoli.
I was taught to cook the macaroni until firm, al dente. Cook and then drain the macaroni. Then let it cool.
Chopped ¾ lb of Sharpe Cheddar Cheese.
1 1/2 c. Milk.
3 beaten eggs.
Paprika
2 tsp. Flour
Dash of Black Pepper and Salt
In a bowl combine all dry ingredients: flour, salt, pepper, and paprika
Place that mixture in the 4 Quart baking dish. Pour the slightly cooled macaroni over the dry ingredients. Mix well. Pour milk into mixture, and stir thoroughly. Add the beaten eggs, and mix well. Mix until you can hardly see notice the eggs. Top with cheese. Mix once more. Place in over. Bake at 350 degrees for 35 minutes.
Let it cool for fifteen minutes before serving.
Sometimes, my mom would add steamed broccoli.