Craig Melvin shares his mother's recipe for macaroni and cheese. Yes, he brought us some. It was delicious.
6 cups water
2 cups uncooked elbow macaroni
1 stick of butter or margarine
8 oz. of grated sharp cheddar cheese
8 oz. of grated mild cheddar cheese
Velveeta cheese to taste
1 can of evaporated milk
1/2 cup of whole milk
1/2 teaspoon of salt(or season to taste)
1/2 teaspoon of pepper(or season to taste)
Preheat the oven to 350 degrees.
1. Grease an 8 in. square baking pan.
2. Bring the water and salt to a boil in a large pot. Add macaroni and let cook until tender (maybe 6- 8 minutes).
3. Drain the macaroni.
4. In a large bowl, stir in the butter or margarine until melted. Add the mild cheddar and stir, then add the sharp cheddar and stir. In a small bowl, beat the eggs. Add the milk (evaporated and whole) to the eggs and stir it in the macaroni mixture. Add your Velveeta to taste with your pepper. Put in the greased pan. Sprinkle cheese on top. Bake uncovered for 30-40 minutes.