My grandma grew up on a farm in South Carolina and her mom used the evaporated milk in this recipe out of necessity one day since the cows were not giving any milk...she liked how it worked and stuck with the evaporated milk. This is always served at BBQs and parties in our family. Kind of a guilty pleasure...
1lb. of elbow macaroni
4 eggs lightly beaten
1 stick of butter melted
2 cans of evaporated milk (Make sure it is NOT sweetened condensed milk)
1 1/2 lbs of of extra sharp cheddar cheese cubed
1/2 lb. of extra sharp cheddar cheese sliced into long strips
1 teaspoon of salt
1/2 teaspoon of black pepper
Directions:
1. Cook the macaroni according to the package directions
2. Drain and return macaroni to the pot it was cooked in
3. Pour in 2 cans of evaporated milk and one (evaporated milk) can filled with water into the pot.
4. Mix in butter, eggs, cubed cheese, salt, and pepper.
5. Pour entire contents of the pot into a greased 9x13 glass dish.
6. Lay sliced cheese on top of the macaroni mixture.
7. Bake at 350 for 45 minutes or until a toothpick can stand up in the center
8. Make sure to let it cool for about ten minutes (If served right away it will be a runny mess...all that fat has to seize up a little haha)
Enjoy!
Great thing about this recipe is that its easy and you can customize it to your liking by switching up the cheeses, adding breadcrumbs instead of the top layer of cheese, or adding some bacon or smoked meat to it.
Just started smoking so if anyone tries this recipe in a smoker, let me know!