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
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!
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.
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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