YUMMY in my Tummy (Recipe of the Week)

If you and your valentine are planning on spending time together at home... you must make this. Not the most romantic of foods, but certainly the most delicious. Baked mac and cheese is considered a comfort food in the south, and I can totally understand why, it is yummy, yummy, yummy!  I got the recipe (and picture) from here, but its a little willy nilly, missing some directions and such... so, I will give you instructions below...

To make 1 casserole dish, you will need:

1/ 2 Box Elbow Noodles

1 Cup Evaporated Milk

1/2 Pound Sharp Cheddar Cheese Grated (you can add more if you want it really thick)

1/4 Pound Parmesan and Romano Cheese Grated (Sargento makes a little mixed bag, and I just threw the whole thing in)

2 Tablespoons Butter

1 Egg

Ground (or Powdered) Mustard

Salt and Pepper

- Begin by bringing water to a rapid boil. Put the noodles in the boiling water and cook until al dente.

- Strain the noodles into a strainer in the sink, empty the pot of water and put it back on the stove.

- Put in the butter and lightly brown it. Then add the whisked egg, and evaporated milk, and stir together well.

- Add the cheeses and mix well until the cheeses are melted (this mixture should not be overly thick)

- Season with the ground mustard, salt, and pepper.

- Add in the noodles and mix well.

You can either serve it as Wisconsin style mac and cheese, or put it into a casserole dish and bake at 400 degrees for 15-20 minutes or until the top is lightly browned.

ENJOY!