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Ethel's Mac and Cheese

1 pound macaroni (get the good stuff like Barilla)
3 tablespoons salt in 5-6 quarts water (or more to taste)
20 oz. shredded extra sharp cheddar cheese (Kraft Cracker Barrel Extra Sharp or Tillamook will do)
3 tablespoons butter (divided)
1/4 to 1 teaspoon cayenne pepper to taste (divided)
1 dash white pepper
Fresh ground black pepper to taste
3 eggs
1/2 cup sour cream
1/2 cup milk
4 oz. (1 stack from regular sized box) Ritz Crackers (not low fat or low-sodium)

Preheat oven to 400 degrees.
Bring salted water to boil, add the macaroni, bring to boil again, and cook for only 6 minutes more.

While the macaroni is cooking grate the cheese and divide into 3 equal parts. Combine Ritz Crackers with half of the cayenne pepper (1/4 teasoon) chop crackers into crumbs to make the topping.

Drain the macaroni and return to the pot. Add 2 tablespoons of the butter and the remaining half of the cayenne pepper and dash of white pepper. Mix well. Add cheese, mix well. (Save some for the top.)

Take the remaining tablespoon of butter and grease the inside of a baking dish. (10"x10"x2" corning ware works very well.)

Mix together the eggs and sour cream, then mix in the milk, and add salt and fresh ground pepper to taste.

Evenly drizzel the egg sour cream and milk mixture over the top. Top with some cheese and the Ritz Cracker crumbs. Reduce oven to 350 and bake for about 30 minutes or until the topping is golden brown and cheese is thoroughly melted.

Source: Ethel Corn (I've modified it a bit)

Lately I've been adding an onion (quartered then sliced) to this. Cook the onions until they get soft and slightly dark. They'll have a really nice sweet taste and will end up like wet noodles. Stir those in with the pasta/cheese. (Sometimes I'll also add bacon and sweet italian sausage...)

Submitted by: Pete on April 22, 2010, 8:46 pm

This recipe is included in 2 recipe books.
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