Page 56 - 201415_TOH_Cookbook

SOUL FOOD
BAKED MAC
& CHEESE
GERONIMO FAMILY, ROSLINDALE, MA
INGREDIENTS
Serves 4
12 ounces elbow macaroni
(about 2 1/2 cups)
4 tablespoons butter or margarine 1 1/2 cups milk 2 large eggs, lightly beaten 12 ounces grated cheddar cheese 1 teaspoon salt 1 teaspoon seasoning salt, such as Goya Adobo 1 teaspoon ground black pepper Paprika, to taste
“This is a recipe that I got from Tianne’s grandmother, who was famous for making this dish at every family gathering. I learned how to make the mac & cheese (never as good as her), but over time I adapted the recipe and added my own spin on it. Now this is the dish that I am asked to bring to every gathering.”
Wendy Geronimo
PREPARATION
1. Preheat oven to 350°F. Have a 1 1/2 quart oval baking dish ready.
2. In a pot of boiling, salted water, cook the pasta according to the instructions on the package until tender but not mushy, about 8 minutes. Drain well and transfer to a large mixing bowl.
3. Stir in the butter, 1 1/4 cups milk, eggs, 1 3/4 cups cheese, salts and pepper. Mix well and transfer to the baking dish. Pour in the remain-
ing 1/4 cup milk and top with the remaining cheese. Sprinkle paprika on top for color.
4. Bake until the top is golden brown and the casserole is bubbling on the sides, about 25 minutes. Serve hot.
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