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Jim Coleman Recipes

My Grandma's Mac and Cheese from "Endangered Recipes" by Lari Robling

For this recipe you will need:

  • 1 pound elbow macaroni
  • 2 12oz cans evaporated milk
  • ½ pound New York State white cheddar, grated
  • ½ pound New York State yellow cheddar, grated
  • ½ teaspoon salt
  • ¼ reaspoon black pepper
  • 2/3 cup fresh white bread crumbs
  • 1/3 cup aged Asiago cheese, grated (more if desired)

1. Preheat oven to 350°. Spray a 9x17 inch pan with nonstick cooking spray.

2. Cook macaroni according to package directions until just barely cooked, about 7 minutes.

3. Rinse, drain, and spread evenly in the prepared pan. Set aside.

4. In a medium saucepan, heat evaporated milk almost to boil. Remove from heat and add cheddar cheeses, stirring until melted. Add salt and pepper.

5. Pour cheese sauce over the macaroni and mix well. Mix together the bread crumbs and Asiago and spread over top of casserole. If desired, dot with butter.

6. Bake the casserole for 25 to 30 minutes, or until the top is brown and cheese bubbles. Let set for five minutes before serving.

7. Serves 8 as a main dish, more for a side dish.

©2008 WHYY