Monday, April 5, 2010
Southern Macaroni and Cheese
1 lb. twisty pasta (rotini, fusilli, etc.)
1 can evaporated milk
1/4 cup butter
cheddar cheese, to taste (2-4 cups)
Salt water and cook pasta, about 2 minutes less than the package directions. Drain some water out of pot so that the water line is about 1" below pasta line. Add the evaporated milk and butter. Stir until butter is melted. Meanwhile, mix the eggs together in a small bowl and temper the eggs with some of the hot milk from the pot, stirring the eggs constantly. Add egg mixture to pasta. Add cheese and stir until combined and melted. Pour into crockpot or casserole dish. Bake on low 2-3 hours in crockpot or 20 minutes in 350 oven. I also like to add ham to the casserole to make it more of a meal.