Eat This!

Last night I went to my friend Beths annual Solstice party. Much fun was had by all and we had lotsa tasty food. My contribution was my families baked mac and cheese and a bottle of wassail. I never make the mac and cheese for myself but it is a great recipe that my Aunt Marian found but I always give my Grandma the props for it since she was the only one who had the nerve to make it with all the recommended cheese. Since I want everyone to eventually become one of my patients I'm sharing it here. mwahahaha.

My family Mac and Cheese

Ingredients (in order of appearance)
1lb of Elbow Macaroni (Creamettes brand best)
1lb Longhorn style Colby Cheddar
1 small box of Velveta
1 Stick of butter
2-3 Eggs
1 Can evaporated milk
1 Can Cheddar cheese soup
Paprika sprinkles

Directions

Pre-heat oven to 350 deg F.

1. While Macaroni is boiling, cut Colby and Velveta in to rectangular cubes. (yes I just told you how to cut the cheese. If you must cut it into cubes that is your business but do not shred it). Place cheese aside.

2. Once done, drain pasta and mix in butter. Set aside to cool for a bit.

3. Whisk eggs in a bowl for one minute. Mix in some of the canned milk to thin it out.

4. Slowly mix the rest of milk into the pasta.

5. Mix the Cheddar cheese soup into the pasta.

6. By now the pasta should be cool enough for adding the egg mixture. If the pasta is too hot when you put the egg in you'll get weird little cooked egg bits in there.

7. Mix the cheese rectangles in the pasta now.

8. Put in lightly greased baking dish.

9. Sprinkle top with paprika if you like.

Bake in pre-heated oven for 40-50 minutes until knife comes out clean or, you know, it looks done. It will be HOT so let it cool a bit.