Ira wrote:
A few of my friends never heard the word "taint" before as it refers to the human anatomy, and they thought I was nuts.
Ah, that's also the source of fumunda.
Hijack complete.
and now....back to the topic.
I have heard many people rave over Martha's Mac & Cheese
It might need to be modified to work in a DO.
4 tablespoons (1/2 stick) unsalted butter, plus more for baking dish
Coarse salt and freshly ground pepper
3 cups elbow macaroni (1 box)
Two (12-ounce) cans evaporated milk
1/3 cup skim milk
2 large eggs
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
Two (8-ounce) packages extra-sharp cheddar cheese, grated (2 packages)
One (8-ounce) package Monterey Jack cheese, grated (1 package)
Paprika, for sprinkling
1. Preheat oven to 375°F. Generously butter a 13-by-9-inch glass baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook until al dente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.
2. In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheeses; set aside.
3. Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.
