Macaroni & Cheese has been a favorite among Americans for over 100 years. There are many different Macaroni & Cheese recipes all unique in itself. I have a recipe that I will share, a recipe that has been handed down three generations. I will admit my recipe is very rich, probably not so good for your cholesterol. However, indulging once in a while never hurt any one.
You will need, 1-2 Pounds of elbow macaroni, 1 Tablespoon Garlic Powder, 1 Teaspoon Salt, 1 Teaspoon Pepper, 1 ½ Cups Light Cream, 2 sticks Cracker Barrel extra sharp Cheddar, ¼ Pound Provolone, ¼ Yellow American, ½ Cup Italian Bread Crumbs, 1 stick of Unsalted Butter.
First, take the 2 sticks of Cheddar and shred with cheese grater place aside, in medium saucepan place Butter and place on medium heat stirring constantly until melted. Next, you want to add Cream stirring for about 20 seconds, you then add Cheddar, Provolone, and American cheese, make sure you stir and blend all cheeses together until it is melted.
When all cheese is melted you should have a fairly thick mixture. You will then add garlic powder, Salt, Pepper, Bread Crumbs, again stir additional ingredients in to mixture.
In medium saucepan bring water to a boil, add macaroni and cook for about 8 minutes. Drain macaroni in colander place aside. In a large casserole dish place cooked macaroni, add melted cheese mixture and 2 eggs, make sure you mix eggs well in to the cheese mixture. You may sprinkle additional Breadcrumbs on top of macaroni.
In a pre-heated 350 degree oven place macaroni and bake approximately 20 minutes. Remove from oven, let sit about 10 minutes and serve.