My MIL Carolyn's Southern Mac and Cheese (with a little bit of Elizabeth added in)

OH MY GOODNESS I love Macaroni and Cheese!  It is like my favorite food EVER!  Growing up, my mom used to make it every year for me on my birthday because I love it so much!  I like to think of myself as a bit of a Mac and Cheese aficionado, and I actually have created my own very delicious mac and cheese recipe.   I know, now that I have mentioned it, I am sorry, I won't be posting it tonight, you will just have to wait!  You will see many, MANY mac and cheese recipes over the winter, when it is cold and you need something lovely, cheesy and comforting.  I change Mac and Cheese up a dozen different ways, I actually considered writing a Mac and Cheese cookbook, maybe I still will!  Anyway, sorry everyone, I have begun rambling.  Back to the topic at hand. 
This week at Abbe Hills we got some collard greens.  Now, having lived pretty much my entire life in the beautiful Pacific Northwest up until very recently, I had never eaten collard greens.  David is from the South, he grew up in Houston, and his mother is from South Carolina.  I called her up to ask her what I should do with collard greens.  She told me that she had never prepared collards in her life but a lot of people eat them with fried chicken.  Well, I LOVE friend chicken, so I was all over that (I make Paula Deen's The Lady and Sons Fried Chicken Fingers- try it, it is well worth it!)  So back to the mac and cheese.  Whenever my Mother in Law (MIL) makes fried chicken, she also makes what I like to call Southern Mac and Cheese.  See, I never knew it before but Mac and Cheese is made differently in the South.  Anyway, here is my MIL's recipe for Southern Mac and Cheese (which she insists is just "macaroni and cheese).  I made a few little changes, cause you know I can't just leave a recipe alone, which are noted in parentheses as "Elizabeth addition."  Give this a try, you will be glad you did!  It pairs really well with fried chicken!


My MIL Carolyn's Southern Mac and Cheese

• 1 lb package macaroni
• 6 cups chicken stock or broth (Elizabeth addition)
• 2 cups milk
• 3 large eggs
• 2 tbsp. granulated garlic (Elizabeth addition)
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground black pepper
• 2 cups grated Cheddar cheese (I used a Cheddar Jack blend)
• 1/2 cup grated Parmesan cheese (Elizabeth addition)
• 2 tbsp. butter cut into small pieces

Cook and drain macaroni according to package directions except substitute chicken stock for water. Spray a 13X9 baking dish with cooking spray and set your oven to 350 degrees.  In a medium bowl, whisk together the eggs, milk, garlic, nutmeg, and pepper.  Pour half of the noodles into the baking dish, spread  half of the cheese on top.  Pour the rest of the noodles on top of the cheese and top with more cheese.  Pour the egg mixture over the top of the noodles and cheese and stir gently just to combine.   Top with additional cheese and butter.  Bake for 45-60 minutes or until cheese is browned on top and egg mixture has set.  Yum, yum is all I have to say!

Well, that is all for now, until next time happy and HEALTHY cooking and EATING!