[Food Series] Maw Maw's Totally Southern Macaroni and Cheese

This may sound a little sappy, but this dish represents so many things I am thankful for. This recipe has been passed down from my great-grandmother, to my grandmother, to my mother then, to me and it always has a place on our Thanksgiving table. This year, it is with honor, that I pass it down to your family! Enjoy!

Ingredients

2 16 oz bags of Rigatoni

4 16 oz bags of shredded Sharp Cheddar

10 eggs

1/2 gallon of Whole Milk
1 tablespoon of Ground Mustard

2 teaspoons of Tony Chachere's Creole Seasoning

Begin by par boiling the rigatoni. Preheat the oven to 325 degrees. Split the pasta up evenly between two 9 by 12 by 3 baking dishes. In a large mixing bowl whisk together half of the eggs, half of the milk, half of the ground mustard and half of the Tony Chachere's, then mix in one bag of cheese. Once the cheese is fully incorporated into the mixture, pour over pan number 1 of noodles and stir it around making sure to coat all of the pasta and evenly distribute the cheese. Repeat this process for pan number 2, then put both into the oven. After 20 minutes, stir both dishes well, scrape the sides and put them back into the oven. After another 20 minutes, stir them both again and put them back into the oven for another 10 minutes, then add one bag of cheese on top of each pan and put them back into the oven until the cheese is all melted and starting to slightly brown (about 15 minutes). Slice, serve and count your blessings! Happy Thanksgiving!