OSSINING, N.Y. Every time Virginia Tolbert's family has an event she is asked to make her macaroni and cheese.
"I have to admit, it's kind of good," said Tolbert, who lives in Ossining. "I say to them, 'Send some kids over her to help me grate."
The secret of the recipe? Three types of strong cheeses and evaporated milk.
"You'd think you use cream or something, but no, evaporated milk," Tolbert said. "And don't ever buy pre-grated cheese. It somehow loses something when it's pre-grated."
Here's Tolbert's recipe:
2 cups extra sharp cheddar cheese
¾ cup of both Swiss and Munster cheeses
1 can evaporated milk
2 Tbsp. butter
1 hardy tablespoon of black pepper
1 lb. box of elbow macaroni
Pre-heat oven to 350 degrees
Grate all your cheeses and set aside
Boil macaroni and drain
In large mixing bowl, put hot macaroni, add pepper and butter and mix well. Slowly add 1 ½ cups of cheddar and all the Swiss and Munster cheese, adding slowly and allowing it to melt as you mix it.
In a separate bowl, add eggs and all of the milk mix. Combine well and then pour the mixture over the mac and cheese. Mix the whole thing again and top with remaining ½ cup of yellow cheddar cheese. Bake 30 minutes and serve.
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