So last night, I finally learned the "secret" recipe for the famous macaroni and cheese our neighborhood is known for. My neighbor, Tenisha has lived here on the the same street for over four years. If people don't know her name, which very few people don't, she's know as the lady on Pickett who makes that awesome mac & cheese for bbq's and cookouts. I was skeptical about a German-born Army brat making better macaroni and cheese than an 85 year old lady from the South. After the first bite, I was in LOVE with this macaroni & cheese. The recipe makes a 9x13 pan and after a typical bbq with around 15-20 it's gone. Luckily, last night there was some left over. This much.
Now, if a picture is worth a thousand words, you know that this mac & cheese is a winner! It's creamy with melted cheese running through and a little "Oomph"! There are really no measurements, like all great recipes, just amounts used.
Pickett Place's Famous Mac & Cheese
1 box elbow macaroni
4 cups sharp cheddar, grated (Tenisha only uses Kraft)
3 eggs
Milk, maybe 1/2 cup or more
Salt and Pepper, to taste
Creole Seasoning, to taste (Tony Chachere's Creole Seasoning)
Preheat the oven to 400*. Boil noodles and drain. Return the noodles to the same pot crack 3 eggs, add and mix well, then add 3 cups of cheese, stir and mix well. Add milk in small amounts as you stir to avoid making it too soupy. Add seasonings to taste. Spray a 9x13 pan with non-stick cooking spray and add macaroni. Top with the remaining cup of cheese and bake for 10-15 minutes or until the cheese is melted throughout.
Now that I've shared the secret with you, it's your turn to make this simple, yet delicious mac & cheese. If you're not up to making a whole 9x13 pan, cut the recipe in half and use just one egg. Hope you all enjoy this dish!
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