Kellie shares with listeners her Mama’s Macaroni and Cheese recipe to go along with Kidd’s Famous Brown Bag Turkey recipe. Just in time for Thanksgiving!!

My Mama’s Macaroni and Cheese

1 16 oz. package of macaroni noodles, cooked in salt water
At least a pound of medium cheddar cheese
About half a pound of muenster
1 pint of heavy whipping cream
3 eggs, beaten up in the whipping cream
About 1/2 stick of butter (not margarine!)

Boil the macaroni until tender. Taste it and if it’s too salty, just rinse the noodles under running water in a colander.
Melt a couple of tablespoons of butter in the bottom of a large casserole dish, and then cover the bottom with one layer of macaroni. Layer with slices of cheddar and muenster and then add a few pats of butter on top. Add another layer of noodles, more cheese, and a few more pats of butter. Mix the eggs in the whipping cream and pour it over the entire casserole. Dot with any additional butter on top.

Cover the casserole and cook in microwave on high for 10 minutes. Then uncover, transfer to over, and bake at 375 for about 15-20 minutes. Check to see if it’s done by sliding the back of a spoon down one side of the casserole. It should be congealed, not runny. If it’s still runny, continue to bake it and check every 5 minutes until you get that custardy consistency. Serve it hot because it’s not nearly as good if you let the cheese cool too much.