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Pearl Bailey's Macaroni And Cheese
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This old-fashioned macaroni and cheese is creamy but not overly rich.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
8 ounces uncooked macaroni
1/2 cup butter, cut into small pieces
1/2 pound longhorn cheese, freshly shredded
1 can (5 ounce size) evaporated milk
regular milk as needed
salt and pepper, to taste
directions
Preheat the oven to 350 degrees F.
Cook the macaroni in boiling water until al dente as directed on the package. Drain then rinse well in cold water and drain again.
Place the macaroni in a baking dish. Dot with the butter. Top with half of the cheese.
Pour the evaporated milk evenly over the cheese. Add enough milk to have the pasta just barely swimming in liquid.
Sprinkle the mixture with salt and pepper as desired. Top with the remaining cheese.
Place in the oven and bake at 350 degrees F for 1 hour or until most of the milks have been absorbed.
Serve hot.
nutrition data
458 calories, 31 grams fat, 30 grams carbohydrates, 16 grams protein per serving.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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reviews & comments
I watched Pearl Bailey make this dish on a talk show many years ago and it is rich. No, you do not layer the ingredients, as is usual in southern style. I have searched all over for this recipe because I've never forgotten how charming she was. She was adamant about serving great food to her husband and when she had guests. I am so glad someone posted this.