Help please, from Southern cooks-Mac and Cheese

My Mom used to make Mac and Cheese not with a white sauce, but with a custard of milk and eggs. I understand this is "Southern Style Mac and Cheese" although Mom wasn't from the south.

I believe this is how she made it; can someone confirm it for me?

1 lb. elbow macaroni, cooked and drained

Butter or margarine

Salt and pepper

Cheese-lots of it-shredded, two or three different kinds

1 quart milk

4 eggs

Paprika

I think I remember that she layered the macaroni, salt and pepper, pats of butter, and cheese in a baking pan, ending with cheese. She whisked together the eggs and milk and poured over all and sprinkled the top with paprika. I think she baked it about an hour, or until set at 350 or so.

Mom never used a recipe and whenever there was a gathering she would be asked to bring this dish.

I would like to make this, and would like some of you good Southern cooks to tell me if I'm headed in the right direction.

Thanks,

FG

MACARONI and CHEESE
2 lg. eggs well beaten
2 tbsp. salt
2 cups uncooked macaroni
1/4 cup softened butter or margarine
2-21/3 cups evaporated milk
1 1/2 lbs. sharp, shredded, cheddar cheese
paprika
cayenne pepper (opt.)
Cook macaroni according to package instructions. Do not over cook.
Rinse macaroni in cool water quickly, drain and add butter.Pour beaten
eggs into the milk. Cayenne can be added to this if you so desire.
Put a layer of macaroni in buttered 2 qt. casserole dish, and layer
with some of the cheese.Repeat lyers until last layer is cheese.Pour
the egg and milk mixture on top, forking it to mix milk mix through.
Top with paprika. Bake 350 degrees for 45 minutes, or untilbrown and
bubbly.

Mr. Foodguy:  I believe your recipe would be delicious based on this one I have been using for several years.  I was so crazy for this recipe that I made pans of it over and over before I finally got enough!  It's still a favorite anytime I have to take a pan of something anywhere.  I bet adding the eggs to my recipe would make it even better so I plan to try that part of your recipe next time.  I'd never made mac "n" cheese without first cooking the pasta but I believe this is why this recipe is so extra good.  The pasta absorbs the milky cheese  rather than water and adds an immense amount of flavor.  I like to mix different shapes of pasta together, great for using up odds and ends too.  I hope you'll let us know how your recipe turns out.

Oven Baked Macaroni and Cheese

Melt 3 T margarine or butter in a 2 quart glass baking dish

Add 2 1/2 cups UNCOOKED elbow macaroni  (important-do NOT cook pasta first)
Add 1/2 t salt,  and some pepper to taste
3 cups shredded cheese....toss lightly together
Pour in 1 quart of milk DO NOT STIR...DO NOT COVER
Bake at 350 degree for 1 hour

Looks good to me. My SIL from Charleston, SC, makes the best macaroni & cheese and like your mom, never uses a recipe. When I've watched her make it, though, it looks very much like what you have listed. Lots of eggs and milk, and lots of sharp cheddar cheese. I'm not familiar with paprika on it but I don't think it would hurt!

Here's a variation that I like, for the crockpot:

8 oz. macaroni, cooked & drained

1 c. evaporated milk

1-1/2 c. milk

1/4 c. butter, melted

1 tsp. salt

pepper to taste

2 eggs

3 c. shredded sharp cheddar cheese

Mix all ingredients. Cook on Low for 3-1/2 hrs.

I double this for my large 5-qt crockpot. It is a favorite at potlucks.

We've always used evaporated milk in our's. Both my southern grandmothers did as well

I've never met a pan of gooey mac and cheese I didn't like!

deb 

I love this recipe from Patti LaBelle. It uses the eggs and half and half for the custard.

Over-the-Rainbow Macaroni and Cheese

Recipe By : Patti LaBelle
Serving Size : 0 Preparation Time :0:00
-------- ------------ --------------------------------
1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons plus 1 tablespoon butter -- (1 stick)
1/2 cup shredded Muenster cheese -- (2 ounces)
1/2 cup shredded mild cheddar cheese -- (2 ounces)
1/2 cup shredded sharp cheddar cheese -- (2 ounces)
1/2 cup shredded Monterey Jack -- (2 ounces)
2 cups half-and-half
1 cup Velveeta -- (8 ounces) cut into
small cubes
2 large eggs -- lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper

Directions

1. Preheat the oven to 350 degrees F. Lightly butter a deep 2 and a half quart casserole.

2. Bring a large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, . and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.

3. In a small saucepan, melt 8 tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 and a half cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with the salt and pepper.

4. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup cheddar cheese and dot with the remaining 1 tablespoon of butter.

5. Bake until it's bubbling around the edges, about 35 minutes. Serve hot.

Makes 4 to 6 servings.


Description:
"From Patti LaBelle's Labelle Cuisine: Recipes to Sing About"

Well, I'm gonna try 'em all! But for sure, i'm gonna put evaporated milk in them, cause my Bigmother usually used it in whatever she was cooking. It took me years to figure out what, exactly, was that special taste the things she made had that I was not being able to duplicate even though I was using her recipe. Many times ,when she said "milk", she meant evaporated. Now I can duplicate many of her recipes i loved.

My favorite macaroni and cheese recipe is sort of like a macaroni pie - it's on my favorites (Tria's Favorites) - can't search for it though on this crazy "so called improved" BB.  I used to have it "bookmarked" but that doesn't work anymore.  Bummer.  

My recipe is sort of a "custard type" macaroni and cheese.

Tria

Jaxon, I tried your oven mac & cheese today.  It was easy to assemble, and I appreciated not having to boil the pasta first.  Mine didn't have much flavor, though.  I use mild cheddar and low-fat milk.  Do you use something else?  Mine seemed a little dry too.  Any suggestions?  I'd like to try again since it was so easy.

bump

MM--I'm sorry yours didn't turn out like you wanted.  I do use sharp cheddar in mine as I think it provides more flavor.  And I also use 2% milk, in this case it doesn't add all that much for calories or fat and I really think the dish needs the flavor.  As for dry, did you overcook it and perhaps cook out too much moisture?  I'd watch it after 45 minutes and it it's set I'd take it out.  Now this isn't a really creamy soupy mac like some recipes.  It is a little dryer.  You can cut a square and it will hold together and not run all over your plate.  But it should still be moist.

You may need to play a bit with it.  I know, it is so easy to assemble you really want to like it don't you?  I also like to use Colby/Jack mixture in cheese.  I've played around with different cheeses, which is rather fun.  And I often use whole milk just for the flavor.  If you are using a fat free I would add a little more butter just for flavor.  I find that fat free milk is just tasteless so how can it add taste to your Mac?

I wonder if you mixed the eggs in the foodguys recipe with your fat free milk if that would give you  more flavor. I plan to try eggs next time I make it.  Sometimes I sprinkle basil over the top too.

Macaroni Pie

Cook: 1 1/2 cups macaroni slightly less - al dente - than recommended time, Drain

Beat 2 eggs and blend in 1 tsp. plain flour.
Dash of salt - and freshly grated pepper - if you wish - I always add it on the top
1 cup grated cheese - I sometimes add a little more - and always add more on top

1/8 cup butter (1/2 stick)cut in small pieces
1 cup cold milk
Mix ingredients after they are all added.

Add cooked and drained macaroni to this mixture and turn into a well buttered/greased casserole. A small (1 qt.) oval or round pyrex works fine and I sometimes put it in a deep pyrex pie dish - lest the name!
Top w/ additional cheese, and some toasted and buttered bread crumbs - and freshly grated pepper - if you wish.
I do not add paprika to mine as I think that spice is "overused" as a topping. JMO

Bake in a preheated 325 oven til firm and lite brown - about 25 to 30 minutes.

This recipe can be doubled and placed in a larger pyrex dish. If you use a metal pan - increase the temp. to 350.

I made the rainbow mac and cheese today. It was ok but I made so many changes in it, it's not fair to judge it for anyone else. I dont like hot peppers so I used Colby Jack instead of the Monterey Jack and a few other changes plus I added some onion powder and a bit of garlic to it. It was just too bland for me i think. Maybe it wouldnt' be for anyone else but keep that in mind if you try it and like a little more "zest" in the taste.

Next I'm gonna try the Lady's Cheesey Mac that RS424 put up. I think I might like that one better. I'll let ya know on that one when I make it.