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If you like hot pasta but prefer a ‘lighter side’, my great friend Hope Quattlebaum makes the other dish below. It’s really healthy. Hope you will try both, keep the recipes handy, and share them with others. Also, do not hesitate to personalize them if you feel like it.

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Mizzell Family Mac and Cheese

1-1 / 2 cups dry elbow macaroni shells (8-ounce can)

2 tablespoons all-purpose flour

12 oz can of Carnation evaporated milk

1/2 teaspoon each salt and pepper

2 cups cubed or grated sharp cheddar cheese

1/2 stick of butter (or margarine), cut into thin slices

Whole milk (enough to cover the noodles)

Preheat your oven to 325 degrees. Some recipes use 350 degrees, but slower cooking is best when it comes to mixing the ingredients into a “macaroni pie” as we call it in South Carolina. Bring a pot of water to a boil. Then add the pasta and simmer, stirring very lightly with a spoon (to prevent the noodles from sticking together) for about 8 minutes. Test a noodle to be sure it’s done. Immediately pour the pasta into a colander to drain it completely. Rub butter around the bottom and sides of a medium saucepan. Pour the evaporated milk, eggs, salt and pepper, a pinch of sugar and 2 tablespoons of flour into the dish and whisk these ingredients well. Put the pasta in and then the cheese. If the ingredients are not completely covered by the evaporated milk, gently add the whole milk until the ingredients are coated. Push the pieces of butter (vertically) into the surface of the ingredients, evenly spaced to make sure the butter permeates the macaroni. Bake at 325 degrees for about an hour, until ingredients have “set” and top is light or medium brown. Enjoy.



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