It was Easter last Sunday, but I’ve had a bit of a back-blog (a blog backlog).
While y’all were all out there roasting baby sheep or pig thighs or whatever you do to celebrate Christ’s resurrection (if you celebrate Christ’s resurrection), we were over here eating mac & cheese.
Wingo Mac is a long-guarded secret family recipe. Until today. (It may or may not have come off the side of the box at some point, but this slander is a source of contention in the Wingo household to this very day.)
Wingo Mac
Step 1: Boil your pasta (8oz) until it’s just shy of al dente. Let it cool.
We used an Easter pasta Anjali bought on sale last year for $1. Tri-color with carrots and bunnies and eggs. Literally we were bunny boilers.
Step 2: Layer macaroni with cheese and macaroni and cheese and macaroni and cheese. In between the layers, add salt and pepper to taste. Sharp cheddar is really the only choice here, but do what you must. Make sure the top is fully covered in cheese. When in doubt on any layers, add more cheese.
Step 3: Whisk 1-1.5 cup of milk and two eggs. Pour on top of the macaroni and cheese.
Step 4: Put pats of butter on top of the dish. Sprinkle / cover with paprika.
Step 5: Bake at 375 for 45 minutes to 1 hour.
Step 6: Stock up on Easter pasta. It’s only $1.
Step 7: Take this Wingo Mac recipe to your grave.
I think this looks amazing. Please send several pounds to my house. I will eat your boiled bunnies.
This was my departmental potluck staple at UNL. One time I was 1 minute late and I heard, “Where the FUCK is Wingo with her damn mac & cheese?” floating down the hall. . . . I was beloved. I think.