CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668a5666   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Southern Macaroni & Cheese   
    Categories: Pasta, Cheese, Dairy   
         Yield: 9 servings   
       
              Salt & black pepper   
         1 lb Elbow macaroni   
         2 c  Whole milk   
         2 lg Eggs   
        16 oz Shredded extra-sharp   
              - Cheddar   
       1/2 c  Unsalted butter; melted   
         8 oz Shredded Colby Jack   
       
     Set oven @ 350ºF/175ºC.   
        
     Bring a large pot of generously salted water to a boil.   
     Add macaroni and cook according to package directions   
     until a little under al dente, about 4 minutes. Transfer   
     to a colander and rinse under cold water to stop   
     cooking. Set aside.   
        
     In a large bowl, whisk milk and eggs. Add cooked   
     macaroni, 2 cups extra-sharp Cheddar, melted butter, 1½   
     teaspoons salt and ½ teaspoon pepper, and stir until   
     well combined.   
        
     Add half the macaroni mixture to a 9" X 13" baking dish   
     in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly   
     on top. Spread the remaining macaroni mixture on top in   
     an even layer. Cover with aluminum foil, transfer to the   
     middle rack of the oven and bake for 30 minutes.   
        
     Remove from oven. Carefully remove and discard the   
     aluminum foil. Top the macaroni mixture with the   
     remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil   
     on top rack until cheese is browned in spots, 3 to 5   
     minutes. (The broiled cheese can go from golden to burnt   
     fairly quickly, so keep a close eye on it.)   
        
     Remove from oven and let cool until the macaroni and   
     cheese is fully set, 10 to 15 minutes. (The mixture may   
     first appear jiggly, but it will firm up as it cools.)   
     Serve warm.   
        
     Recipe from: Millie Peartree   
        
     Adapted by: Kiera Wright-Ruiz   
        
     Yield: 8 to 10 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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