My
Collection of Keeper Recipes
Macaroni and Cheese (baked #1)
Categories:
cheese/eggs, pasta/rice
1/2 lb elbow macaroni; cooked; (2 cups dry)
2 large egg; beaten; lightly
1/4 teaspoon salt and pepper; to taste
1/2 teaspoon sugar; to taste
1 teaspoon dry mustard
12 oz milk, evaporated; (1-1/2 cups)
1 cup cheese; shredded
Cook macaroni al dante according to pkg directions, drain and set aside. Mix remaining ingredients in a 8x12x2 baking dish. Fold in the macaroni.
Cook uncovered at 400°F for 30 minutes (or 350°F for 40 min).
(May increase cheese to 2 cups + 1/2c sprinkled on top)
(Opt: slices of tomato on top sprinkled with parmesan)
Contributor: Cathering Griggs (Holly Hill, SC)
Yield: 8 servings
Preparation Time: 00:20