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Southern Macaroni and Cheese

Southern Macaroni and Cheese. William Wray and Peter Wendilin. Original recipe. 16 ounces of large elbow macaroni 1lb cheddar cheese 8 ounces monterey jack cheese 8 ounces Velveeta cheese 2 eggs 2 ½ cups of milk ½ cup of real butter 2 tsp all purpose flour 2 tsp salt

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Southern Macaroni and Cheese

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  1. Southern Macaroni and Cheese William Wray and Peter Wendilin

  2. Original recipe • 16 ounces of large elbow macaroni • 1lb cheddar cheese • 8 ounces monterey jack cheese • 8 ounces Velveeta cheese • 2 eggs • 2 ½ cups of milk • ½ cup of real butter • 2 tsp all purpose flour • 2 tsp salt • 2 tsp black pepper • 2 tsp olive oil

  3. Recipe Directions Boil the macaroni in a large pot with the olive oil until tender. While the macaroni is boiling, shred the cheddar cheese and the Monterey jack cheese onto separate plates. Pour milk into a mixing bowl. Add the eggs, salt, pepper, and flour. Add melted butter. Mix until ingredients are well blended. When macaroni is finished cooking, remove from pot and rinse well in cold water. Pour the macaroni into a large, oven safe dish. Mix half of the cheddar cheese into the macaroni. Mix in all the Monterey jack cheese. Cut the velveeta cheese into chunks and mix into macaroni. Pour the milk mixture over the macaroni and mix well. Spread the remaining cheddar cheese over the top of the macaroni. Bake uncovered at 350 degrees F For Thirty Minutes.

  4. Recipe converted metric • Large elbow macarongi-454g • Cheddar cheese-454g • Monterey Jack- 227g • Velveeta Cheese- 227g • 2 eggs • Milk-592 mL • Real Butter-118.3mL • All-purpose Flour-10mL • Salt-1.25mL • Black pepper- 10mL • Olive oil-10mL

  5. Chemical change The chemical change that was most apparent was the cheese on the top of the dish melted then developed a brownish tint in certain areas as it began to burn.

  6. Physical change This dish was mostly physical, the Macaroni shells enlarging as they soaked in water and the cheese melting for a few.

  7. An ionic compound involved • Salt/Sodium Chloride • NaCl

  8. A covalent compound involved • Water • H2O • Polar

  9. stoichiometry • Original Recipe: Serves 8-10 • Altered Recipe: Needs To Serve 16 • 25.6oz/726.4g-elbow macaroni • 25.6oz/726.4g-cheddar cheese • 12.8oz/363.2g-Velveeta Cheese • 4cups/947.2mL-Milk • 3.2tsp/16mL-Flour • .8cup/189.28mL-Real Butter • .4tsp/2mL-Salt • 3.2tsp/16mL-Black Pepper • 3.2tsp/16mL-Olive Oil

  10. Is it practical to make adjusted amount? • No it is not practical to change the amount of food because although the recipe says it will be ten servings I preliminarily cooked this dish and found the amount of food that goes into it is in excess…considering the number of students.

  11. energy • Monterey Jack Cheese total calorie count: 800 • Cheddar total calorie count: 1600 • Milk total calorie count: 300 • Velveeta total calorie count: 560 • Elbow Macaroni total calorie count: 2000 • Egg total calorie count: 160

  12. Work cited • Food Packaging • Yahoo Ask • Ask.com

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