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Old 12-21-2009, 10:06 PM   #31
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Yeah - that eggs thing is really different. I loved in North Carolina for a while and the old timers there make mac n cheese with essentially a custard with shredded cheese added. It's baked and hot and cheesy - just texturally challenging the first time you try it if you were raised on the bechemel based version. I learned to like it - in fact even love it. It's pasta, cheese, milk and eggs - how could it be bad really?
Hey Janet, do you have a recipe?
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Old 12-21-2009, 10:30 PM   #32
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Hey Janet, do you have a recipe?
Yup..

Procure it:
2 cups uncooked elbows (cook em in some salt water)
4 large eggs
2 cups low fat milk
1 teaspoon salt
1/2 teaspoon paprika
1/4 tsp dried mustard
3 cups shredded Sharp Cheddar cheese, divided
1/4 cup cracker crumbs - or more traditionally, cornflakes crunched up

Assemble it:

Cook the pasta in salted water drain and rinse. Preheat the oven to 325 F.

Grease a good sized, not too deep (around 2 inches) casserole dish.

In a bowl mix eggs, milk, salt, mustard and paprika. In the casserole dish, layer the cooked macaroni with 2 cups of the cheese; pour milk and egg mixture over all.

Cook it:
Bake the casserole for 50 mins, or until set in the center. In a small mixing bowl, combine remaining shredded cheese and crumbs. Spread over the casserole, then put under broiler to brown.
Serves 6.

Eat it:

Serve this as a main dish with some salad and broiled tomatoes halves and a baked apple. Your kids will adore you and your north of the Mason Dixon line friends will think you've taken leave of your senses, but they will ask for seconds...
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Old 12-21-2009, 10:59 PM   #33
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laurie, i cooked blue-box spirals before i got my own place. :) may cook them again if we arrive late 1 nite & we're hungry!
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Old 12-21-2009, 11:34 PM   #34
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OK Janet, I'm going to give it a go. When you mentioned custard like consistency it piqued my curiosity. I'll post how it went over here. I'll do it in a new thread though. Thanks so much!
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Old 12-22-2009, 12:01 AM   #35
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Have fun with the experiment - you may want to draw the blinds.....

I have seen a variant on this where you essentially make the bechemel style mac and cheese with a runnier that usual sauce and then add several eggs. it's pretty good too. I am not sure how mac and cheese can really be truly horrid - the basic ingredients are just to good. :)
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Old 12-22-2009, 12:51 AM   #36
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i disagree with the velveeta. tooooooooo creamy & lacks texture. if i wanted baby food, i'd get a jar of that! way yummier with bechamel/sharp cheeses like cheddar with a few crumbles of bleu. just like deli cheese is way more yummy than individual singles.
luvs,
I agree a nice bechamel is wonderful for us, but remember we each have different tastes...My grandkids and some of my friends adore velveeta..We each are entitled to our favorites..You should see the smiles on their faces when I make their mac and cheese.So let's come together this Christmas season and share our mac and cheese Happy Holidays luvs
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Old 12-22-2009, 04:27 AM   #37
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Baked Macaroni

It really really taste good if we put many melted cheese on it
definitely it makes you crave for more for it
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Old 12-22-2009, 06:43 AM   #38
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that's why i am advocting bechamel. cheeses blend beautifully into the flour/fat/milk blend.
That's why my recipe uses a bechamel, it's just so easy.
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Old 12-24-2009, 03:01 PM   #39
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i concur! bechamel rocks.
kades, MERRY CHRISTMAS!
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Old 12-24-2009, 03:18 PM   #40
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i concur! bechamel rocks.
kades, MERRY CHRISTMAS!
Merry Christmas sweetie
kades
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