Alysa follows her family food roots from her current home in Harlem, all the way back to Albany, Georgia where she would visit her Grandmother on her farm as a child. She shares recipes for smothered pork chops, sweet potato casserole, and mac n' cheese with her family of friends in New York.
1 bag (approximately 2 lbs) elbow macaroni
2- 8oz. blocks sharp cheddar cheese (prefer Crackle Barrel brand)
1- 8oz. block white cheddar cheese (prefer Crackle Barrel brand)
1- 8oz. bag sharp cheddar shredded cheese
1 cup milk
1 Tbsp. Lawry's (or seasoned) Salt
1/2 Tbsp. black pepper
1/2 Tbsp. paprika
1/2 stick butter
Pre-heat oven to 350 F.
Boil elbow macaroni until noodles are soft. Strain.
Pour milk in glass or bowl. Mix in the egg and seasonings: black pepper, Lawry's salt and paprika.
Chop cheese blocks into slices.
In glass baking dish, add in a layer of macaroni then a layer of chopped cheese, then a layer of shredded cheese and repeat until ingredients have run out.
Place 1 slice of butter in each corner of the pan and 1 slice in the middle of the dish (5 slices total).
Pour milk, egg and seasoning mixture over the top of macaroni and cheese.
Place dish in oven, check every 20 min until it browns. Stick a knife in the middle of dish to see if anything comes off on the knife. If not, the dish is cooked through.
Let it rest for 5-10 minutes before you enjoy!!!!!!