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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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MACARONI AND CHEESE

From: Mrs. Pauline Lowery, Mt. Ararat Baptist Church, East Liberty
Primary category: Casseroles

Ingredients

2 1/2 cups cooked elbow macaroni
3 cups grated sharp and cheddar cheese
6 eggs
1 cup milk
1 can evaporated milk
Salt and pepper to taste
Paprika (optional)

Procedure

Cover the bottom of the casserole dish with one layer of the cooked macaroni. Top with a layer of the cheese. Sprinkle with salt and pepper and paprika if desired. Repeat layers until dish is full, ending with cheese on top. Dot the top with pats of butter or margarine. Mix eggs with milk and canned milk and season with salt and pepper. Pour over the casserole. Bake at 325 degrees until top is golden and the mixture is firm.

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