Macaroni and cheese with sugar in it isn’t exactly what I was thinking with this one. However, maybe it adds a gentle sweetness to an otherwise cheesy, gooey, casserole. Having a 6-year-old, we tend to eat a lot of macaroni and cheese. Maybe I will try this one. Without the tomatoes of course. I like catchup on my mac & cheese, but there is where I draw the line. :-) I don’t know the vintage of this recipe. It was clipped from a newspaper of unknown origin and date.
Virginia Special Macaroni & Cheese
1 7 oz package elbow macaroni
1 1/2 cup milk
1 cup evaporated milk
2 well beaten eggs
2 T sugar
1/2 t salt
1 8 oz package sharp Cheddar (or process American cheese), coarsely diced
Tomato slices, halved
Cook macaroni in boiling salted water til just tender; drain. Blend milk, evaporated milk, eggs, sugar and salt.
Turn half the hot macaroni into a greased 2 quart casserole. Top with half the cheese, then remaining macaroni and remaining cheese. Pour milk mixture over. Press macaroni mixture down so milk just covers. Arrange tomato slices atop.
Bake at 350 degrees for 45 minutes or til mixture is set (“just quivers when shaken”). Makes 8 servings.