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The Mac-Daddy Of Mac & Cheese, Jessica Jenkins
Written By: Jenny King | Issue: 2018/05 - May
Jessica Jenkins chose a simple but classic recipe that’s been passed down in her husband’s family for many generations.
Her husband is an eighth-generation Highlander and she says the recipes his family have shared with her mean so much.
This recipe has been passed down from his grandmother, Jane (Anderson) Lewis, and Jessica says his mom, Angie Jenkins, probably had to make it almost once a week while her children, Jimmy, Amy, and Sam were growing up.
“As soon as I started dating Jimmy, he wanted me to learn how to make his family’s homemade oven baked macaroni and cheese and I have made it many, many times ever since,” she said.
Jane Lewis was born in Highlands and still makes her home here to this day. In 1928 her parents built the Highlands Rexall Drug store. A year or two later her father added the Texaco gas station to the block and in 1938 added Anderson’s 5 & 10.
“Doesn’t matter the occasion, but if we are having a dinner together this macaroni is on the table. It’s very special to me because not only do we have it at Jimmy’s family gatherings, but my family begs me to make it for all of our gatherings, too,” Jessica says.
Their two daughters, 12 and 18, will always have fond memories of this dish and will certainly continue to make it for their families in the years to come.
Oven Baked Macaroni and Cheese
Ingredients:
8 oz Box of Noodles (very important to use long slender noodles such as ready cut or ziti noodles)
1/4 tsp Salt to taste
2 1/2 cups Whole Milk
2 Eggs
3 1/2 cups Sharp Cheddar Cheese (very important to use Sharp)
Preparation:
Preheat oven to 350 degrees.
Cook macaroni in salted water according to directions on the box. Drain and place in greased two-quart casserole dish. Mix milk, eggs, all but ½-cup of the cheese, salt, and pepper to taste in mixing bowl. Pour over macaroni. Sprinkle last of the cheese on the top and a sprinkle of paprika on top for a bit of extra flavor and appeal. Cover with foil and bake in 350-degree oven for about 40 minutes. Remove foil from top and return to the oven for about five or 10 minutes until cheese is a little brown on top.
Macaroni will become more firm as it cools! Enjoy.
