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Print this Recipe    Southern Macaroni and Cheese

This is how the women in my family have made homemade macaroni and cheese for generations, and probably the first time it's been written down.

1 16 oz box of elbow macaroni
4 cups of shredded cheddar cheese, half sharp, half mild, mixed
2 cans evaporated milk
2 Tablespoons corn starch
1/2 cup water
4 large eggs, well beaten with a pinch of salt and a few drops of sweet milk
1 sweet onion, finely chopped, sauteed in butter until tender
salt and pepper to taste
breadcrumbs, plain, 1/2 cup or so, maybe more
butter, just a few small pats, softened

Preheat over to 350

Grease a Corelle Casserole Dish generously with softened butter(we use a large oval casserole)

Cook pasta according to package directions and rinse with cool water so that it won't be sticky.

Mix the cornstarch and water until it is smooth.

In a HEAVY sauce pan, (use a double boiler if you don't have a really good heavy pot), mix the milk, cornstarch/water, and cheese (reserve 1/2 cup of cheese for topping). Heat over medium heat, stirring constantly until the sauce thickens slightly and all the cheese is melted. You don't need to let it thicken completely, it will continue to thicken some in the oven--just until cheese is completely melted, and the sauce is smooth.

Add eggs and onion mixtures.

Place half the pasta in the casserole dish.
Pour half the milk/cheese mixture on top.
Place the remaining pasta on top, and top with remaining cheese sauce.

Top with remaining 1/2 cup of cheese.
Top that with breadcrumbs--don't completely cover--just a very thin layer.
Dot top well with softened butter.

Place in oven for about a half hour--don't overcook this--it's not good if it gets too dry--you want it moist, not runny, but not dry--keep checking it.

You can't go wrong with this. Bye, Bye KRAFT!!


Add some diced ham chunks to the mix for a more complete meal, if you like.


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