Cooking with Soul: Grandmother Agnes' Multilayered Mac & Cheese

In honor of Black History Month and to celebrate soul food, Armena at Sherman Park shares her grandmother Agnes' multilayered mac & cheese! This is part of our Cooking with a Teen Librarian series.

Check out our other cooking videos at bit.ly/TeenLibrarianCooking

Ingredients:
Three kinds of cheese (shredded is easier than block. We used mild cheddar, sharp cheddar, and colby jack. The amount depends on how much cheese you like)!
Butter or margarine
4 eggs
Evaporated milk (1 can)
Sour cream (about 1.5 cups)
Cream cheese (up to an 8 oz. rectangle)
Salt (optional)
Black pepper
Paprika

Directions:
-Preheat oven to 350 degrees.
-Boil water in a pot and add macaroni. Stir it a little, then let it cook for 15-20 min in the boiling water. When noodles are done, pour into strainer and add some butter or margarine so pasta doesn't stick.
-In the meantime, mix together
--4 eggs
--evaporated milk
--sour cream
--cream cheese
-Smear butter on the bottom and sides of pan so macaroni doesn't stick.
-Sprinkle some cheese along bottom of the pan, mixing the three kinds around.
-Add a layer of noodles (1/2 your noodles for a double layer mac, 1/3 for a triple layer).
-Sprinkle with black pepper.
-Pour 1/3 of the sour cream mixture on top.
-Repeat for a new layer (butter, cheese, noodles, sour cream mix).
-Add a final layer of cheese, followed by the rest of the sour cream mix, then sprinkle with paprika.
-Cook for 35-40 minutes, checking on it after about 15-20 minutes.

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