Aunt Lee’s Macaroni and Cheese

Name: Aunt Lee’s Macaroni and Cheese
Yield: serves 4 to 6
Ingredients: 1 tablespoon unsalted butter; 2 cups elbow macaroni; 2 cups whole milk; 2 large eggs, lightly beaten; 8 ounces extra-sharp Cheddar cheese, cut into 1/4-inch cubes (about 2 cups); Coarse salt and freshly ground black pepper

December 9, 2011

Many Northern macaroni-and-cheese recipes use a béchamel sauce to coat tender elbow noodles, but the only time most Southerners put flour in a skillet is to make gravy—certainly not for a white sauce for macaroni. Our recipes are often simple combinations of pasta, eggs, butter, milk, and cheese. My Aunt Lee often prepares this dish. When I asked her about her recipe, she replied, “I just mix it all up in the dish until it looks right.” I had to coax a little more instruction out of her to share it with you here.

Recipe notes

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