Civil War Mac and Cheese

3 c. milk
11/2 c. elbow macaroni
3 Tbsp butter (optional)
½ lb grated cheddar cheese (approx. 2 cups packed)
Freshly ground black pepper
Grated nutmeg
Bread crumbs (or buttered bread cubes)

1. Heat milk in large sauce pan being careful that milk doesn’t scorch on bottom of pay. Stir in the dry macaroni. Simmer for 15 minutes or until done. Macaroni will absorb most but not all of milk.
2. Either melt butter in another sauce pan and stir in black pepper, nutmeg and cheese and stir cheese until melted or stir cheese and seasonings directly into macaroni and milk and skip the butter (it is rich enough without the butter).
3. Place mac and cheese into baking dish. Sprinkle top with breadcrumbs or buttered bread cubes and bake in a 375-400 degree oven until top is lightly browned.

About Eileen Buholtz

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