MY MOMMA’S MACARONI AND CHEESE

(Mine is close but never as good as my Mom’s)

1 lb. uncooked macaroni

2 lb. sharp Cheddar (shred 1½ lb. and slice ½ lb. in squares for top)

2 eggs

Large can evaporated milk

2 Tbs. sugar

Salt and pepper to taste

1 tsp. dry mustard

Preheat over to 350°F. Cook macaroni al dente in salted water, drain and place back into cooking pot over low heat. Add milk, eggs, sugar, shredded Cheddar and seasonings to macaroni, stirring constantly. If mixture is too thick, add a little whole milk. Pour mixture into greased 13x9-inch casserole dish and top with remaining slices of cheese. Bake until set but not browned, should be set in middle. Remove from oven. I generally let it set up for about 15 minutes before serving. My son loves this simple dish and wants it for his birthday dinner every year. Great served with homemade mashed potatoes!

WHITNEY AND ROB’S WEDDING SEAFOOD CASSEROLE

1 lb. fresh crabmeat

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