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Title: Southern Macaroni & Cheese
Categories: Pasta, Cheese, Dairy
Yield: 9 servings

Salt & black pepper
1 lb Elbow macaroni
2 c Whole milk
2 lg Eggs
1 lb Shredded extra-sharp
- Cheddar
1/2 c Unsalted butter; melted
8 oz Shredded Colby Jack cheese

Set oven @ 350-|F/175-|C.

Bring a large pot of generously salted water to a boil.
Add macaroni and cook according to package directions
until a little under al dente, about 4 minutes. Transfer
to a colander and rinse under cold water to stop
cooking. Set aside.

In a large bowl, whisk milk and eggs. Add cooked
macaroni, 2 cups extra-sharp Cheddar, melted butter,
1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir
until well combined.

Add half the macaroni mixture to a 9" X 13" baking
dish in an even layer. Sprinkle 1 1/2 cups Colby Jack
evenly on top. Spread the remaining macaroni mixture on
top in an even layer. Cover with aluminum foil, transfer
to the middle rack of the oven and bake for 30 minutes.

Remove from oven. Carefully remove and discard the
aluminum foil. Top the macaroni mixture with the
remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil
on top rack until cheese is browned in spots, 3 to 5
minutes. (The broiled cheese can go from golden to burnt
fairly quickly, so keep a close eye on it.)

Remove from oven and let cool until the macaroni and
cheese is fully set, 10 to 15 minutes. (The mixture may
first appear jiggly, but it will firm up as it cools.)

Serve warm.

Recipe from: Millie Peartree

Adapted by: Kiera Wright-Ruiz

Yield: 8 to 10 servings

RECIPE FROM: https://cooking.nytimes.com

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