"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Macaroni and Cheese, by Susan James, is from Recipes from the Crossroads,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
16 oz. box of macaroni noodles 1/2 block of velveeta cheese (or more if you like) 2 eggs 1 stick of butter, salt and pepper 2 8-ounce cans of evaporated milk
Cook macaroni - drain. Pour in casserole dish and add the cheese and butter. Once melted, add the eggs - mix well. Add salt, pepper and milk. The mixture needs to be soupy so that it will not be dry after baking so add milk as needed.
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