MEMBER RECIPE
Pearl Bailey s screaming mac and cheese Recipe
By middlebury
Total Time:
45 minutes
|
Makes:
8 servings
I’ve been cooking this ever since I got the book “Pearl’s Kitchen” in 1973. I’ve fed lots of kids with this recipe. Pearl’s mac and cheese is the best!
INGREDIENTS
- 2 lbs elbow macaroni, salt, pepper, two sticks of butter, tons of sharp cheddar cheese, milk
INSTRUCTIONS
- boil macaroni until it is about 3/4 done. Run cold water over it to get rid of starch, separate it with your hands to get all starch out. Season with salt and pepper and butter and add chopped chunks of cheese (lots). Pour milk right up to the top of the macaroni. Put in 350 oven and cook until you see the cheese starting to melt. Then take out and stir everything up with a spoon. If you need any more cheese then add it. Cook until cheese is bubbly brown. You will know from the way it looks. And then just eat it. By the way it is even better the next day.
Member recipes are not tested by the CHOW food team.
hey cuccs! if you look at this recipe (allegedly pearl bailey's recipe) i found online, it has:
4 cups cooked macaroni
1/2 cup butter, cut into small pieces
1/2 pound longhorn cheese
1 small can evaporated milk
Milk (to cover)
Salt and pepper to taste (instructions, etc. here: http://www.cdkitchen.com/recipes/recs/12/PearlBaileysMacaroniAndCh65061.shtml ).
I made this last week. Unfortunately there are no real quantities listed, so when in my eyes I used a “ton” of cheese, it just wasn’t very cheesy or creamy. In fact, I found it rather oily and bland. The cheese was gooey on top but not throughout. The flavor was good, and it _was_ better the next day.