It’s starting to cool down into the 50’s overnight. I know that summer is not quite over yet and we’re probably due for at least another week of HH & H days. However, this cool down is reminding me that fall is right around the corner…and fall reminds me of FOOTBALL! I’m very excited for the Patriots to start playing, especially now that we have a “tavern” in our basement. One of my favorite food staples for fall and football season is my “white trash” macaroni & cheese. I’ve dubbed it “white trash” b/c I use plain old cheddar cheese and plain yellow mustard…nothing frilly about this recipe.  I've adapted this from a recipe that my dad gave me a few years ago.

Ingredients:

2 cups (dry) pasta – I prefer to use penne

2 large eggs, well beaten

2 tbs. salt

¼ cup butter

1 (12 oz) can evaporated milk

2 tbs. yellow mustard

1 lb. shredded cheddar cheese- I use Cracker Barrel’s marbled cheddar.  I like the color and taste.

paprika

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Preheat oven to 350.

Cook the pasta according to package directions.

I usually prep my ingredients and shred my cheddar cheese while pasta is cooking.

In a large bowl, mix cooked pasta with butter (until melted), beaten eggs, evaporated milk, mustard & salt.

Scoop ½ of mixture into casserole bowl.

Spread ½ of the shredded cheddar cheese over mixture

Scoop remaining pasta into casserole bowl

Spread remaining ½ of shredded cheddar cheese over the top.

Sprinkle entire top of casserole with paprika.

Cook for about 45 minutes in preheated 350 degree oven.

The mac & cheese will be nice and bubbly with a browned top when finished.

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