Wilson’s Mac and Cheese from my friend Connie

Posted by on Monday, February 24th, 2014

macncheese
This is probably the best Mac and Cheese recipe I’ve ever tasted.  Thank you Connie for making Wilson’s Mac and Cheese recipe when you cooked dinner for our family.  This recipe is a long standing Southern staple and originated with Ed Wilson of Wilson’s Holy Smoke BBQ and was featured on TV’GUY’S BIT BITE, It’s Finer in Carolina episode.  Connie has made this recipe in her crock pot.  Pictured here is the original recipe made with gluten free noodles, cooked according to package directions.
  • 2 cups uncooked elbow macaroni (can also use gluten free pasta)
  • 2 quarts water
  • 1 Tablespoon kosher salt
  • 1 Tablespoon vegetable oil
  • 2 eggs
  • 1 1/2 cups evaporated milk
  • 1/2 stick real butter – melted
  • 16 oz sharp grated cheddar cheese – divided
  • salt, pepper, and paprika for seasoning to taste

In a large pot or Dutch oven, bring water, salt, and oil to a boil.  Add the pasta and cook until al dente, 8-9 minutes.  Drain pasta and rinse with cold water.  In a large bowl mix together the eggs, evaporated milk, melted butter, salt and pepper.  Stir in 3/4 of the cheddar cheese and add the pasta.  Stir to coat the pasta with cheese and egg mixture.  Pour mixture into a preheated crock pot that has been sprayed with cooking spray.  Top with remaining cheese and sprinkle on some paprika.  Cover and cook on low heat 2-4 hours, or until cheese in melted and bubbly.

Oven method:  Preheat oven to 325 degrees.  Spray 2 quart baking dish with cooking spray.  Add the prepared mac and cheese mixture, top with remaining cheese, and dust with paprika.  Cook until the cheese is golden and bubbly or about 3o minutes.  Serve while hot.

Filed in Casseroles,Gluten Free,Meatless Monday,Side Dishes | No responses yet

Trackback URI | Comments RSS

Leave a Reply

You must be logged in to post a comment.