Growing up in a rural Southern Baptist church meant church dinners. I can’t think of anything more exciting than the anticipation leading up to a Sunday pot-luck, covered dish, high calorie, comfort-food-rich Sunday church dinner. Ladies would start bringing in their casseroles and crock pots before 10 am Sunday school, and the stove was on low – full of meats, dishes, and treats. The dessert table was always overflowing, and to this day, I don’t know that I have ever tasted such wonderful Southern home-cooked dishes all stirred and mixed and baked not only with love but also with the generations of family and community knowledge passed down over hot kitchens on lazy Southern afternoons. The smells that wafted from that kitchen made it hard to concentrate on the scripture and made time feel like it was dragging. However, patience is a virtue, and in all good time, the bounty of our entire church family was open to us all.
One of the families that always offered up delicious dishes was Dixie and Eli Wentzel. Both Eli and Dixie are still wonderful cooks, and this is one of their many delectable recipes that will change the way you think about macaroni and cheese.
This recipe is modified just a touch from the recipe Dixie’s daughter Karen shared with me.
From start to finish, this recipe will take 3 hours and 15 minutes (5 minutes prep time).
16 oz. elbow macaroni
3/4 stick butter
2.5 – 3 cups cheddar or colby jack cheese
1.5 cups milk
10 oz. evaporated milk
salt and pepper to taste
Cook and drain macaroni and pour into crock pot. Mix in butter and cheese until well blended. Add milk, evaporated milk, eggs, salt and pepper. Cook on low for three hours.