Southern Style Macaroni and Cheese
By Cheri Zittrauer

2 lbs elbow macaron
i 3-4 garlic cloves, pressed or diced
1 stick real butter
32 oz. Velveeta Cheese, cut into cubes
2 eggs slightly beaten
4 cups milk (half and half is really good too!)
2 cups grated sharp cheddar cheese (grated sharp cheddar cheese for top approx. 1 ½ cups)
1 tsp ground black pepper
1 - 2 tsp salt (I use ½ real salt ½ seasoned salt)
2 tsp ground dry mustard

Pre-heat oven to 350 degrees
Lightly grease pan to bake the macaroni and cheese in (I prefer to use cast iron dutch ovens, but 9X13x2 will work. (have extra pans ready this recipe makes a lot)
I slightly beat the eggs into the milk and let stand to room temp while cooking the macaroni, so eggs will not cook when it hits the hot macaroni.
Cook macaroni until tender, in an extra large pot, then drain
Melt butter and cook garlic until translucent
Put the macaroni back in the big pot, add the butter and garlic. Start stirring!
Add the cheese and stir as it melts in the hot macaroni, add the milk and egg mixture, salt and pepper and dry mustard.
Stir until all ingredients are well mixed and very creamy.
I pour into my baking dishes or pan and top with sharp cheddar cheese. Bake at 350 until browned on top and knife stuck in the middle comes clean. Depending on the size of the pan - 20 min for a small pan, 30-45 min for a large pan.

Hints: I have found that real butter is one of the mainstays, it holds the flavors together and margarine just doesn't taste as good. I like real cream but it is really rich, sometimes I use ½ cream and ½ milk. Sharp cheddar cheese is important for the sharp flavor; mild cheddar doesn't have the same taste. Of course the best way to insure a great dish is cast iron, but even the disposable pans still work well.

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