Mac and Cheese

This is the first dish I ever learned how to cook, and over the phone no less. When I got my very first apartment off campus, back in the 80’s, I wanted to take full advantage of my little kitchen. I called my mom up one Sunday and asked her how to make her delicious macaroni and cheese. Now mind you, we only got the good stuff on Sundays. If we had mac and cheese during the week, it was from a box. Ick!

My mom’s not big on measuring, So, the instructions went a little like this:

“Boil up some noodles and strain them. Throw them in a casserole dish and run some butter through them. Cut up some cheese and mix that in there. Mix a couple eggs into a cup of milk and pour that over the top. Cover it with some foil and bake at, oh 375º, until it’s done.” Im not kidding.

I’ve made a few modifications to this since 1984. What I give you today is the best mac and cheese you will ever make.

I don’t really measure for this either, so…

Boil up some noodles.
While they’re boiling, mince up 6 cloves of garlic. Brown the garlic in 1 tbsp. of butter. Then add 1/2 cup of butter to garlic and melt it. Be careful not to burn the butter.
Drain the noodles and put them back in the pot.
Mix in the garlic butter.
Add shredded cheddar. (Enough to cover the noodles).
Put the noodles in a casserole dish.
Whip up two eggs in two cups of heavy cream and pour over the noodles.
Cover the top with more shredded cheddar.
Cover with foil and bake at 400º for 30 minutes.
Remove the foil and continue baking until the top browns. @15 minutes