Rasberry Custard Kuchen

Southern Baked Macaroni and Cheese Michelle Howard-Fifth Grade

Ingredients:

• 3 cups elbow macaroni uncooked • 1 ½ cups milk • 1/2 cup heavy whipping cream • 1 cup Colby & Monterey Jack shredded (cheese blend) • 6-8 oz Velveeta cheese shredded (feel free to cut back on the Velveeta

if you don't want it to be super creamy)

• 1 cup sharp cheddar shredded (can use less if you don't like a sharp taste

in your mac n cheese)

• salt & pepper to taste • 2 eggs • 1 cup smoked cheddar cheese shredded (a must) • paprika optional

Instructions:

Preheat oven to 350 F.  Cook macaroni until just al dente or a little under al dente. (Look on the back of the box to see how long you need to cook your pasta for it to reach al dente.) Be careful not to overcook.  Drain pasta and set aside.  In a large bowl, add milk, heavy cream & cheeses (except for the smoked cheddar).  Stir to combine.  Taste the milk mixture and add salt & pepper until it has a good taste. (You can also add in other seasonings like onion powder, paprika, etc. Tasting will help avoid having a plain, bland baked macaroni & cheese.)  When you are content with the taste, add the eggs.  Stir well until combined.  Butter a 9 x 9-inch baking dish.  Add macaroni to the baking dish.  Pour cheese mixture over macaroni.  Make sure the cheese is distributed well.

Top with the smoked cheddar cheese. (I add a little more Colby jack as well.) Sprinkle with paprika and/or black pepper, if desired. Bake for 35-45 minutes. Do not overbake. It may be a bit jiggly when you take it out of the oven. It will firm up as it cool. Let cool for about 10-15 minutes or until fully set. Enjoy!

Raspberry Custard Kuchen LoriAnn Webster- Media Assistant

Ingredients:

1-1/2 cups all-purpose flour, divided 1/2 teaspoon salt 1/2 cup cold butter 2 tablespoons heavy whipping cream 1/2 cup sugar

FILLING: 3 cups fresh raspberries 1 cup sugar 1 tablespoon all-purpose flour 2 large eggs, beaten 1 cup heavy whipping cream 1 teaspoon vanilla extract

In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat onto the bottom of a greased 13x9-in. baking dish. Combine the sugar and remaining flour,and sprinkle over crust.

Arrange raspberries over crust. In a large bowl, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries.Bake at 375° for 40-45 minutes or until lightly browned. Serve warm or cold. Store in refrigerator.

Thank you to our HHIESCAstaff members who contributed deliciousrecipesfor our Calypso’s Staff Cookbook! Thank you, as well, to Mrs. Palmieriand members of the “Art Club”who createdillustrations of food to complement our project. A special thanks to our Parent Liaison, Judy Clouse,for editing and circulatingCalypso’s Staff Cookbookand our HHIESCA Principal, Mrs. Nikki Lucas, who supported and approved this special project.

Students from the “Art Club”who contributed illustrations areDesiree Luciano, Charlotte Moe, Cassidy Ott, Sophia Sakal, Rianah Sanchez,Suzette Vences, and our drama teacher,Heather Bell.

*Ideas and compilation of HHIESCA Calypso’s Staff Cookbook took place during the 2019-2020 School Year by Jennifer Friend-Kerr and Georgia Haygood.

“Proud to be a Title One School”