Recipe by garlic_in_a_windmill
"It seems like there are endless recipe variations on macaroni and cheese; however my family is not a big fan of cheese sauce-based macaroni and cheese. It seems to dilute the cheese flavor. This simple but tasty recipe was given to me at a church supper in Terre Haute; it's old, definitely has German or Jewish (kugel?) roots. The secret is to use a good-quality EXTRA-SHARP Cheddar cheese."
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1 (12 fluid ounce) can
1/2 (14 ounce) can
sweetened condensed milk
1 1/2 pounds
extra-sharp Cheddar cheese, shredded
paprika, or to taste
soft bread crumbs
My husband and I absolutely loved this recipe. The dish does have a sweet taste but that is what makes it unique from all other mac & cheese recipes. The only thing I would do differently is use a little less butter. My husband wants me try it again but next time using a four cheese blend with some pepper jack. We are definitely adding this to our family recipe book.
I hate to be the first reviewer and give this such a poor rating, but this particular recipe was just not a good match for me or my family. We did not care for the sweetend condensed milk in this, as it gave it a very sweet flavor that was overpowering for us. For those that like a sweeter mac n cheese, this would be a good recipe to try. Thanks for sharing, garlic_in_a_windmill!
Great southern recipe! Didn't use sweet condensed milk but otherwise great!
Way to sweet. Didn't taste anything like mac n cheese. I only used about 1lb of cheese which was plenty. I won't be making this again.
Too sweet! Doesn't really taste like Mac and Cheese. My family was disappointed.
This was an awesome twist on an old classic. I added a dash of nutmeg and some red pepper flakes to the milk sauce which complemented the sweetness. I also used a larger macaroni pasta.
* Percent Daily Values are based on a 2,000 calorie diet.
Church Supper Macaroni and Cheese
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 425
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