Uncle Jack's Mac-and-Cheese

So, so good! Followed this recipe exactly. At 3 hours and again at the finish, I used a wad of paper towels and pressed down on the top to absorb the excess grease. The taste was so rich and buttery that I'll probably use 1/2 stick of butter again, but I may reduce it to 1/4 cup next time. Absolutely the best macaroni and cheese I've ever made!

The ingredient list is a bit confusing as you've listed 4 cups and 16oz together and the word divided in the same ingredient. You might consider putting one or the other for the total amount. Then, in the directions mention the amount (as you like) cups, ounces, or pounds! And the edges are really done at / or around three hours.

Sounds good...but how the heck do you get those lovely slices???

This is a recipe almost exactly like my Southern Grandma used to make, only she baked hers. I changed it up a little with a can of fat-free evaporated milk and non-fat milk. With the 4 eggs and milk, my liquid ingredients come to 4 cups. Today I tried it in my slow cooker and it's fabulous! Note the edges are completely cooked at 3 hours if you HAVE to taste it and can't wait for the extra hour.