How to make mac and cheese like grandma?

Question

Her mac and cheese was made on the stove. It tasted like it had a egg stirred in. I know the cheese would have been Hoop with the red wax. Most likely evaporated milk. can you help?

Sandy paws I am a Georgia girl too. Grand ma will be 95 December 3 but she can't hear and she doesn't often remember us.

Answer 1

I make mine on the stove like my grandma, but don't use any eggs. Take elbow macaroni & cook as directed. Drain, then add shredded cheddar ( you can buy the red wax cheese & grate yourself ) stirring together with milk, salt & pepper over medium/low til cheese is all melted. Yummy!!

Answer 2

"Triple-Cheese Macaroni" - 6 servings

1 (16 oz.) pkg. elbow macaroni
2 eggs
1 (12 oz.) can evaporated milk
1/4 cup butter; melted
2 tbsp. prepared mustard
1 tsp. seasoned salt
1 tsp. pepper
8 oz. process cheese (Velveeta); melted
2 cups (8 oz.) shredded mild Cheddar cheese; divided
2 cups (8 oz.) shredded sharp Cheddar cheese; divided

Cook macaroni according to package directions.
Meanwhile, in a large bowl, whisk eggs, milk, butter, mustard, seasoned salt and pepper until combined. Stir in the process cheese and 1 1/2 cups of each Cheddar cheese.
Drain macaroni; stir into cheese mixture. Pour into a greased 3-quart baking dish; top with remaining cheeses. Bake, uncovered, at 350* for 25-30 minutes or until cheese is melted and edges are bubbly.

Answer 3

If she is still alive ask her. If not, ask some women who would be about her age if they make it and what their recipe is. I never heard of putting an egg in in. My mother would make fresh pasta and melt in real cheese, not the crap most places sell today. She would use a combination of yellow American cheese and cheddar cheese. If my mother were alive, she would be 93, so that was a recipe from that generation. She did not use evaporated milk, but did mix in a very small amount of regular milk.

Answer 4

CREAMY MAC & CHEESE

INGREDIENTS

* 1 tablespoon salt
* 1 pound elbow, shell or other bite-size shaped pasta
* 2 (12 fluid ounce) cans evaporated milk
* 1 cup chicken broth
* 3 tablespoons butter
* 1/3 cup flour
* 1 1/2 tablespoons Dijon mustard
* 1/2 cup grated Parmesan cheese
* Freshly ground black pepper
* 1 pound grated extra-sharp cheddar cheese

DIRECTIONS

1. Bring 2 quarts of water to boil in large soup kettle. Add salt and pasta. Using package directions as a guide, cook until al dente. Drain. To prevent sticking, drain and immediately pour onto a large lipped baking sheet and let cool while preparing sauce.
2. Meanwhile, microwave the milk and chicken broth in a 4-cup Pyrex measuring cup or bowl until hot and steamy (not boiling). Melt butter in the empty pasta pot; whisk in flour, then hot milk mixture. Continue to whisk until thick and bubbly, 3 to 4 minutes. Whisk in mustard, Parmesan and pepper. Turn off heat, stir in cheddar until melted.
3. Add drained pasta (and optional flavoring ingredients, see notes) to sauce, and stir until everything is well combined over low heat. Stir to heat through, and thin with a little water if the sauce is too thick. Serve hot.

Answer 5

I buy Velveeta cheese, evaporated milk for my mac and cheese

Answer 6

try googling recipes for that stuff, and see wat u can find, i am sure they will have it on there, and maybe u can find other fun recipes too. good luck