baked mac and cheese with evaporated milk and velveeta

While noodles are cooking, shred cheese, reserving two cups of cheese for the top layer.Cook noodles in liberally salted water one minute less than the package instructions for al dente preparation.Because when I grew up I knew I wanted to cook it just like her! We were old enough to reach the sink) I really paid attention to how she made That is, not my default position as the rinser and dryer in the two-manĭishwashing operation my cousin, Lisa, and I were stationed at from the time When I got a little age on me and started helping out in her kitchen (cooking, Let me just slide in a quick note here… I’m talking about the bakedĬustard-style macaroni and cheese (sometimes called “macaroni pie”) that we make here in my part of the South, not stove-top or the kind made using a roux or béchamel sauce. Mean NOTHING – that was more delicious or more requested than her macaroni and Greasy rice all hold special places in my heart, there was nothing – and I Though her 12-layer banana cake, chicken n’ dumplings and Nanny’s Macaroni & Cheese was, hands-down, my absolute favorite of all the “custard-style” way using eggs and evaporated milk then baked to golden, My grandmother’s recipe for Southern Mac & Cheese made the traditional

Baked mac and cheese with evaporated milk and velveeta