Friday, June 1, 2007

Libby's Mac and Cheese

My mom could cook.  Like, really, really cook.  She made some of the best mac and cheese - and everybody who has it loves it and can't believe how easy it is to make.  What makes it even BETTER is the fact that the 'recipe' is barely a recipe.  It is really just a technique.  You can use it to make as much or as little as you want.  (But you'll want to make a lot, it is super yummy.)  In typical "Libby" fashion, she never had this written down on a recipe card anywhere.  It was learned by just standing with her in the kitchen and paying attention. 

Elbow pasta, cooked until just under al dente.  She used the big elbows, but I am having a hard time finding them these days.
Good cheese, shredded.  A mixture of sharp and mild cheddar with a little parm is great (note - parm does not come out of a green can)
Eggs and milk

Cook your noodles until just under al dente.  Drain but do not rinse.  Spray your casserole dish with nostick spray (or butter it) and start layering.  Put in some noodles, then a layer of cheese, then salt and pepper the cheese layer, then repeat (pasta, cheese, salt and pepper).  Continue doing this until you are almost to the top of your dish.

Now, in a measuring cup start with about 1-1.5 cups of milk and 2-3 eggs.  Whisk them up really good and then pour them over the top of your noodles.  Now you need to peak in the side (push back the noodles to see) and see where the milk comes up to.  You want to continue to add milk and eggs until the liquid comes up about 70% up the side.  Now top with some cracker crumbs, bread crumbs, or what ever makes you happy.

Slide into a 350 degree oven and bake until set.  (Just peak on the side again.)  I can't really give a time because it totally depends on how deep and/or large you make your casserole.  I plan on an hour to 90 minutes.