Classic mac n cheese recipe, with an added flavor (the addition of mustard.)
These are the ingredients that were given to me when I first got the recipe many years ago. I'm one of those cooks that just toss things in the pot, but this is a general guide-line of what is actually supposed to be used. ) I also throw a lot more cheese into the mix, LOL.
Cook macaroni until 2/3 done, wash with cold water, and drain. Beat eggs, salt, and mustard; add milk. Mix well. Add melted margarine. Add half of the grated cheese to cooked macaroni. Mix in milk and egg mixture. Pour into serving pan; top with remaining cheese. Bake in water bath at 350 degrees F. for 1 hour.
Water bath: Place about 1 inch of water in a pan slightly larger than the pan that you are cooking your dish in. Place mac n cheese directly into the larger pan with the water in it, making sure no water reaches the top of your food. Place both pans in oven together, and cook.
Source: Got this recipe out of the Birmingham News many years ago.
By one.of.a.kind from Locust Fork, AL
I love mustard in mac n cheese. It's just the right tang to compliment the cheddar cheese. I usually use just yellow mustard, but have used dry as well, and I like it.
One, question, tho: I have never added eggs to my mac n cheese. Is that a southern thing? What does it do for the end product? Is it stiffer? Does it taste like eggs? Just wondering.
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