I am going to introduce you to my family’s favorite dish- Macaroni Pie. When my mother fed this to her inlaws, my grandfather said it was the best thing my mother brought to the family besides us grandchildren. This recipes is requested time and again for every family gathering. Originally this recipe came from a wonderful family friend, Polly Hicks, who was both best friend and cook for my great-grandmother Nonie who lived in South Carolina. Only people from the South understand that this version of macaroni and cheese is highly superior to that Velveeta crap that poses as mac’n’cheese.
- 3/4 to 1 cup macaroni, cooked
- 8 oz Cracker Barrel extra sharp cheddar cheese, shredded
- 12 oz evaporated milk
- 2 eggs, beaten
- salt and pepper to taste
- pats of butter