Ingredients:
3 lbs. Elbow Macaroni
3 Tbs. Olive Oil
3 lbs. Cheddar Cheese, shredded
6 cups Whole Milk
1 1/2 sticks Butter
Paprika
Salt and Pepper
Directions:
- Cook macaroni according to package directions, adding olive oil to the water to prevent it from sticking. (FYI: According to Chef G: if the macaroni is firm it will absorb more liquid; if it is well cooked it will be moister.) You may need two large pots to cook it and probably 1 Tbs. of salt in each pot.
- Shred the cheddar cheese while you wait for the water to boil (or buy cheese already shredded.)
- Put the cooked, and drained macaroni into the aluminum pan. Mix in all the shredded cheese. Pour the whole milk on top then add salt to taste. Dot the top of the macaroni with chunks of butter and sprinkle with paprika, salt and pepper.
(see Quick Tip)
- Bake at 350 degrees for 45 minutes or until hot and bubbling. You may want to support the aluminum pan with a cookie sheet while baking and transporting. DO NOT FREEZE!
- Please bring to Chapin by 8:30 am at room temperature or warmer. The cars transporting food to St. Mary's will leave at 8:30 sharp!
Quick Tip:
Since the Mac and Cheese needs to arrive warm on Saturday morning, you could do the following: On Friday boil macaroni and combine all other ingredients as described above then place in fridge. Before going to bed Friday night, place pan of Mac and Cheese in cold oven. On Saturday morning, turn on the oven to 350 degrees (with pan still in it) and bake for about 1 hour, or until hot and bubbling. Remove from oven and bring to Chapin by 8:30 am. (Remember to support the alumninum pan with a cookie sheet while transporting.)
***Please contact Carole Moore know if you are bringing the Macaroni and Cheese to the Cathedral yourself.