Pearl Bailey s screaming mac and cheese

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8 servings
(2)
Total:
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Ingredients (1)

  • 2 lbs elbow macaroni, salt, pepper, two sticks of butter, tons of sharp cheddar cheese, milk

I’ve been cooking this ever since I got the book “Pearl’s Kitchen” in 1973. I’ve fed lots of kids with this recipe. Pearl’s mac and cheese is the best!

Instructions

  1. 1boil macaroni until it is about 3/4 done. Run cold water over it to get rid of starch, separate it with your hands to get all starch out. Season with salt and pepper and butter and add chopped chunks of cheese (lots). Pour milk right up to the top of the macaroni. Put in 350 oven and cook until you see the cheese starting to melt. Then take out and stir everything up with a spoon. If you need any more cheese then add it. Cook until cheese is bubbly brown. You will know from the way it looks. And then just eat it. By the way it is even better the next day.
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