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Mama's Southern Style Mac and Cheese
From Statesboro Market2Go
<p>This is the mac and cheese that everyone will be left talking about after a family diner or pot luck…My mother made it this way for years and it is one of the most comforting foods to me now that she has passed.</p>Source: My Mother (Entered by Amy Womble)
Serves: 4-6 as a side
1/2 box elbow noodles
8 oz or more of cheedar cheese into thin slices
1 can evaporated milk
1 large egg
salt and pepper to taste
drizzle of olive oil
Step by Step Instructions
- Pre-heat over to 375. Boil the noodles per directions on the package and strain. Toss and coat with a drizzle of olive oil to prevent sticking. In a small 9X9 glass casserole dish add enough noodles to cover the bottom. Next add a single layer of sliced cheese. Repeat once more ending with cheese on top. In a separate bowl combine evap. milk, eggs, salt (about 7 pinches), and pepper to taste. Evenly pour over noodles and cheese. Liquid should cover up to the top layer of noodles, but not the top layer of cheese (it won't brown properly). Bake uncovered for 25-35 minutes--or until you are satisfied with the browning and the dish is bubbling. Tip-use a clear glass dish so that you can see when all the liquid has evaporated and the casserole is done. Double the recipe and use a 9X13 casserole dish to serve at a large function.
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