Sunday, April 4, 2010

Easter Dinner 2010

Roasted Lemon Broccoli
Southern Style Macaroni and Cheese
Orange, Brown Sugar and Mustard Glazed Ham
Mini Éclairs with Strawberries and Cream

I normally make the Martha Macaroni and Cheese 101 recipe. It is VERY good, but very expensive to make. I thought I'd change it up and make Southern Style Macaroni and Cheese. This is how my friends from Georgia taught me to make it, with a little twist from me. I think it is much easier, it is cheaper, and Matt said he likes it better. It is more like a casserole and is great for when you have to bring a dish 'cause it's still great at room temperature y'all. The recipe I am giving you has been halved and will still serve 6. If you want to make a big baking dish full, just double the ingredients and bake about ten minutes longer.

1 egg
1 - 12 ounce can evaporated milk
1/4 cup whole milk
1/4 teaspoon seasoning salt
1/4 teaspoon garlic salt
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground pepper
8 ounces grated sharp cheddar cheese
8 ounces grated jack cheese
1/2 box Barilla Elbows macaroni*
3 Tablespoons butter (plus more for baking dish)
2 slices white bread, torn into course crumbs
1/8 teaspoon seasoning salt
1 Tablespoon butter, melted

Preheat oven to 375°.
Butter an oven safe baking dish (I use a 8"x8"x3" glass baking dish.)
Beat egg, evaporated milk, milk, and seasoning together. Set aside.
Mix grated cheese together and set aside.
Boil large pot of water and cook pasta with a pinch of salt for 7 minutes. Drain and place pasta back in pot and toss with 3 Tbls butter.
Layer 1/3 of cooked pasta, then 1/3 cheese and continue with layers until done.
Bake for 20 minutes.
Mix bread-crumbs with remaining tablespoon of butter and 1/8 teaspoon seasoning salt and top macaroni. Bake ten minutes more or until golden brown.
Remove from oven and let set for 10-15 minutes.

*You don't have to use Barilla "Elbows," but as far as dried pasta goes, Barilla is the best. It holds up well texturally in this dish. Also the cooking directions given are specifically for Barilla Elbows, so you should just cook your macaroni until al dente.

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