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Baked macaroni and cheese Recipe

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This recipe for Baked macaroni and cheese, by , is from The Harrelson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cindy Harrelson


7 cups water
1 tablespoon South
16 ounces of elbow macaroni
6 tablespoons softened butter
three eggs
2 cups evaporated milk
1 teaspoon salt
3/4 teaspoon dried mustard
2 1/2 cups sharp cheddar cheese

Preheat oven to 350 bring water and 1 tablespoon salt to a bowl and a heavy sauce pan slowly add macaroni return to bowl and cook for 10 minutes or until just al dente stirring occasionally strain macaroni in a colander and rinse with cool water place the macaroni in a bowl Mix with soften butter and set aside in a mixing bowl beat the eggs by hand until frothy then be in the evaporated milk 1 teaspoon of salt and dry mustard set aside
In a large oiled casserole dish spread a layer of approximately half the macaroni and add a layer of approximately half of the cheese spread remaining macaroni and top with remaining cheese for egg and milk mixture slowly and evenly over the top and tilt the casserole dish to each side until the liquid is evenly distributed
In a separate bowl crush the Ritz crackers or saltine crackers with your fingers sifting through several times to obtain a fine consistency at 4 tablespoons melted butter and mix with a fork until the crumbs are uniformly moistened spread evenly by hand or spatula over the top of the casserole sprinkle top with paprika if desired
Bake for 40 to 45 minutes or until the top is bubbly and well browned remove from oven and set a wire rack to cool and sit for 20 minutes or more before serving




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