We usually don't associate macaroni and cheese with Spring. However, we can't think of a better way to nurse yourself through a horrendous thunderstorm or a more appropriate accompaniment to BBQ. Not to mention that Bon Appetit (above) featured it as their cover story for the March issue. The magazine doesn't include a custard-like variation with eggs, milk and a whole stick of butter, but they should have.
Straight out of Luverne, Al., (my mother's mother) Bobbie's recipe is below. She would never use casarecce pasta, but if you can find it (Whole Foods), it's excellent for any mac and cheese recipe.
Bobbie's Mac and Cheese
1/2 package of noodles ( 8 oz. macaorni or casareccre) cooked extra tender, drained.
1 stick of butter (might be a little too much...) combined with 4 oz of cheddar cheese, grated.
Return noodles, along with butter/cheese to pot and stir. Pour into casserole.
Beat three eggs and pour over noodles in casserole.
Add 1 1/2 cups of milk (or enough to cover the noodles).
Sprinkle with paprika. Bake at 350 for 40 min. (or until the custard is set).
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