If you see this reply, may I ask a favor? The very first thing I learned to cook as a young kid in the late 1950s was a macaroni and cheese recipe from the BH&

If you see this reply, may I ask a favor? The very first thing I learned to cook as a young kid in the late 1950s was a macaroni and cheese recipe from the BH&G cookbook. It was very different frum the creamy mac and cheese recipes that are common today. It didn't have a runny sauce; it had more of a firm custardy texture. You could scoop up chunks of it with a big serving spoon. I did some brainstorming with ChatGPT, and we found the recipe below. Could you check your cookbook to see if it has a recipe like this, and possibly take a photo and send it to me? Email is in my profile. Thanks! --- Old-Fashioned Baked Macaroni and Cheese (circa 1950s BH&G style) Ingredients: 1½ cups elbow macaroni (uncooked) 2 cups grated sharp cheddar cheese 2 eggs, beaten 2 cups milk (sometimes evaporated milk was used) 1 tsp salt Dash of pepper Optional: breadcrumbs or cracker crumbs for topping Optional: butter for dotting the top Instructions: Cook the macaroni in salted water until just tender. Drain. In a large bowl, combine the hot macaroni with most of the grated cheese. In a separate bowl, beat the eggs and mix in the milk, salt, and pepper. Pour the egg-milk mixture over the macaroni and cheese, stir gently to combine. Pour into a buttered casserole dish. Top with the remaining cheese, and optionally a layer of buttered breadcrumbs or crushed crackers. Bake at 350°F for about 45 minutes, or until set and lightly browned on top.