My Granny taught me how to make her Cheese and Macaroni many years ago. Since it was never written down, it has changed a little here and there over the years. She taught my sister, and Momma too and we all make it a little different! The end result is pretty much the same, though. I use extra sharp cheddar cheese and distinctly remember her using “commodity” cheese. I think somehow or other, my Grandaddy would get his hands on this hunk of artery clogging goodness. I’m pretty sure it was some form of processed cheese and a far cry from the sharpness of the cheddar I use. Since Velveeta doesn’t give the same flavor, I have switched over.
1 box of macaroni, cooked, but drain it while it still slightly undercooked
8 oz sharp cheddar cheese, cut into cubes
1/2 stick of butter
milk, about 2 cups
salt and pepper to taste
Cook and drain macaroni. Pour back into pot. This helps to dry out any remaining water. Add butter and cubed cheddar cheese. Turn heat on low and stir constantly. When cheese begins to melt, pour into a greased casserole dish.
In a medium mixing bowl, beat eggs and add milk. Season with salt and pepper. Pour over macaroni. The liquid should come up to top of macaroni, but not”float”. Bake at 350 until set and bubbly.