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Ingredients

• 1 lb. Barilla mini-penne , elbow or your favorite macaroni
• 1 lb. mild cheddar cheese grated
• 1/4 lb butter melted
• 6 eggs
• 2 cans evaporated milk
• kosher or sea salt to taste
• white pepper to taste
• 2 pinches ground fresh nutmeg
• Suggestions: bottom layer with blanched buttered spinach or
• add canned skinned chopped plum tomatoes
• use white cheddar or a combination of borh
• Bake in individual ramekins if serving as a side
• Cut leftover in squares and roll in breadcrumbs and fry.

Description

In 1982, The Pirates House Restaurant Published It's Recipes In The Pirate House Cookbook. One Of The Favorites Was Queenie's Mac And Cheese And Has Been Printed And Re-printed Many Times. And I Have Made It More Times Than I Can Remember With Little Twea

Group Recipes