Berto’s Fav Macaroni & Cheese

macaroni and cheese

photo credit: CLDraper
1 (12-oz.) can evaporated milk
1/2 (15-oz) jar Cheez Whiz original cheese dip
1 (7-oz) pkg. elbow macaroni, cooked, drained
1 cup (4 ozs.) shredded cheddar cheese
2 eggs, beaten
1/4 teaspoon paprika or smoked paprika
1/4 teaspoon salt (optional)
1/8 teaspoon pepper

In microwave safe bowl or large measuring cup, combine milk and Cheez Whiz. In microwave oven heat on HIGH up to 2 minutes, stirring every 30 seconds or until melted and blended with milk. Remove from microwave and cool. In 6-quart bowl, combine remaining ingredients, mixing until blended. Pour into lightly greased 1-1/2-quart baking dish. Bake at 400°F, 20-25 minutes or internal temperature registers 165°F. Remove from oven; let cool 10 minutes before serving.

YIELD: 8 servings

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    • Lowcountry Breakfast Shrimp

    from Epicurious

    breakfast shrimp

    This savory dish is signature Edna Lewis and so delicious at an any meal!

    3/4 stick unsalted butter
    2 medium onions, finely chopped
    1/2 cup thinly sliced scallion
    2 garlic cloves, finely chopped
    1 teaspoon kosher salt
    2 pound medium or large shrimp, peeled and deveined<
    1/2 to 1 cup water
    Heat butter in a 12-inch heavy skillet over medium heat until foaming, then cook onions with scallion, garlic, salt, and 1/4 teaspoon pepper, stirring occasionally, until softened but not browned, about 5 minutes. Add shrimp and cook, stirring, 1 minute. Add 1/2 cup water and simmer gently, stirring, until shrimp are just cooked through, 2 to 3 minutes (shrimp should be saucy; add more water if necessary). Season with salt and pepper and serve immediately. YIELD: 8 servings

    Texas Caviar

    1 12-oz. pkg frozen black-eyed peas
    1 15-oz. black beans, drained and rinsed
    1 cup cherry tomatoes, quartered
    1 cup yellow bell peppers, seeded, chopped (about one medium pepper)
    1/2 cup sliced green onions
    1 small to medium jalapeno chile, seeded and deveined (optional)
    1/4 cup fresh parsley
    1/2 cup bottled Italian Dressing or Balsamic Dressing
    1 teaspoon cumin,
    1 teaspoon chile powder,
    Salt and Pepper, to taste

    Prepare black-eyed peas according to package directions. Drain.

    In 2-quart mixing bowl, combine black-eyed peas and remaining ingredients; mix lightly to blend. Cover and chilltwo hours or overnight. Garnish with additional chopped parsley, if desired. Yield: 6 to 8 servings

    We appreciate your interest, feedback and suggestions. Thank you for supporting National Soul Food Month.