In case you missed it, chef and restaurant owner Barbara Crady was featured on WMBF News. She whipped up her family-owned macaroni and cheese recipe, and now she's sharing it with you.
GRANDMOMMA CRADY'S MAC 'N CHEESE
8oz. Elbow Macaroni
2C. Whole Milk
2 Whole Eggs
16oz. Hoop Cheese
Salt & Pepper, to taste
Cook 8oz. of elbow macaroni according to package directions.
When finished cooking, cool in cooking liquid
Drain, but reserve 1C. cooking liquid
Set aside to reserved cooking liquid, add 2 whole eggs, 2T. melted butter and mix thoroughly
Add 2 cups whole milk-mix thoroughly
Add the reserved elbow macaroni and incorporate
Add 8-10 oz. of shredded Hoop Cheese- or a mild cheddar cheese can be substituted if you are unable to find Hoop cheese
(Hoop cheese available at some area grocery stores)
Mix all ingredients and pour into a pan of your choice
Slice the remainder of the Hoop cheese onto the uncooked mac 'n cheese
Bake at 350 degrees for 25-30 minutes
Crady's will host the Grand Strand's First Annual Mac 'n Cheese Bake-Off. The event will take place on Saturday, September 20, at the Downtown Park at the corner of 4th & Main Street in Conway.
Tickets are $1 per tasting. The event begins at 11 a.m. and is scheduled to last until 3 p.m.