My granny, Valerie Ann McCourt had a recipe box that mom and I took when she died. It was full of handwritten notecards(some of them even from her mother, Sylvia) and cut out recipes from magazines and such. One of them is a recipe that my mamarama has been making since I was wee. I don’t know where the original recipe came from but here is what my mom produced from memory, since the original notecard is too faded to read now.
- Cook about 3 to 4 cups dry macaroni ( not the cheap stuff)in a pot of boiling salted water about 7 minutes
- Cube plenty of sharp cheese,(at least 14 oz) much better with sharp (I use Tillamook)
- Grease with butter a 2-4 qt casserole dish, and lid
- Put in one layer of mostly,or partially cooked macaroni
- Dot it with cubes of butter, salt and pepper well
- Add a layer of cubed cheese to cover
- REPEAT!
- Beat one egg with one cup of milk, mix with 2 cups, 14-16oz. of stewed tomatoes,( mexican or italian can be good if low on spices) . season with salt, pepper, garlic(powder ok), and basil
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Pour tomato mixture over the macaroni casserole and punch the tomatoes down into it,add any left macaroni, butter, cheese
- Sprinkle lavishly with paprika (Hungarian is best)
- Cover and Bake , about 350 for about 35 minutes.