My Mother's Cooking - Macaroni and Cheese

My Mother's Macaroni and Cheese

Macaroni and Cheese
Macaroni and Cheese
My Mother's Cooking
My Mother's Cooking
Macaroni and Cheese
Macaroni and Cheese
Cheese
Cheese
Swiss Cheese
Swiss Cheese
Cooked Rigatoni
Cooked Rigatoni
Large, Medium and Small Shells
Large, Medium and Small Shells

My Mother's Cooking

Cast your vote for Macaroni and Cheese

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Macaroni and Cheese

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You may believe that you have seen every possible variation on this recipe, but here is a new one. In her quest for finding hearty, meatless meals to serve on Fridays, my mother somehow came up with this dish.

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Instead of a béchamel sauce, she used a mixture of beaten eggs and milk and to enhance the flavor, she added a finely chopped onion. She also layered it with lots of processed American cheese.

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Of course, you can use any type of cheese that you prefer. Shredded mild cheddar or Swiss cheese works well. Just remember that cheese tends to taste saltier and even a little bitter when heated.

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I have since tried many other types of cheese but I always come back to this one. However, I don’t use Velveeta or Singles because they have too much milk solids added.

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Another tip that I learned is to use rigatoni or large shells in place of the elbow macaroni that my mother normally used. When cooked slightly al dente, they add an interesting texture to the dish, which I find very appealing.

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Another suggestion is that the next day you can slice any leftover macaroni and cheese about half an inch thick and fry it in butter until it is golden brown. It is delicious and makes a great lunch.

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Difficulty:

Easy

Preparation Time:

60 Minutes

Cooking Time:

90 Minutes

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Ingredients:

12 Eggs well beaten

16 Oz. of processed American cheese (or any cheese you prefer)

2 Cups of Whole Milk

One Medium Onion peeled and finely chopped

1 Lb. Box of Rigatoni or Large Shell Noodles

1 Tablespoon of Butter

2 Teaspoons of Salt

½ Teaspoon of Black Pepper

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Preparation:

  1. Cook the rigatoni in lightly salted water according to the directions on the box. Drain and rinse with cold water. Remember that they will continue to cook while being baked.
  2. Rub the bottom and sides of a 6-quart casserole dish with softened butter.
  3. Beat the eggs with an egg beater or wire whisk. Them add the onions, milk, salt and pepper and continue mixing.
  4. Spread half of the noodles across the bottom of the baking dish and then pour in half of the onion/egg/ milk mixture.
  5. Layer half of the cheese slices evenly across the noodles and repeat the process for a second layer.

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Cooking Instructions

  1. Cover the dish and place it in a 300 F preheated oven. Bake for about 60-70 minutes until the mixture rises and the cheese on the surface is lightly browned.
  2. Remove from the oven and let it sit for about 10 minutes uncovered. You should then be able to cut squares with a knife and remove them with a spatula.

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Serving Suggestions:

This dish makes an excellent light supper when served with a simple tossed salad. As a child, I liked to spread a little ketchup on my macaroni and cheese and I occasionally still do it.

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How to Make a Bechamel Sauce

Macaroni and Cheese - Traditional

Another Macaroni and Cheese

North Central Wisconsin where I grew up and learned to cook from my mother.

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Comments 4 comments

Nell Rose profile image

Nell Rose 5 years ago from England

Hi, this sounds like a great variation of a familiar meal, I like the idea of frying it the day after, in butter, thanks for the idea!


rjsadowski profile image

rjsadowski 5 years ago Author

Thanks for your comment. because of the egg, it holds together and you can cut it in slices with a knife.


chefsref profile image

chefsref 5 years ago from Citra Florida

Hey RJ

Great minds think alike, my family has been frying mac and cheese in butter for generations.

However, "American Cheese"? Yuk, gotta be cheddar, the sharper the better.

Voted Up

Lee (chefsref)


mohr profile image

mohr 4 years ago

Sounds delicious. I think I will try it out this weekend!

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