Crady owner, chef shares 'Grandmomma Mac 'N Cheese' recipe

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.


8oz. Elbow Macaroni

2C. Whole Milk

2T. Butter

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.

Proceeds will help benefit the HGTC Culinary Arts Program.