"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Macaroni and Cheese Recipe

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This recipe for Macaroni and Cheese, by , is from Recipes from the Crossroads, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan James
Added: Monday, January 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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.

> Bake at 350 degrees for 30-45 minutes.

 

 

 

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