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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I have tried many mac and cheese recipes over the years, even some that were my Mother's recipes, but this has to be my absolute favorite. Make sure you use the sharpest white cheddar cheese you can find. This recipe can also be doubled-use a 9x13 inch pyrex or glass dish. Ingredients:
1/2 lb elbow macaroni, cooked and drained (i use barilla brand,they have the little ridges that help hold the sauce.) |
1 lb grated cheddar cheese (this should be white extra sharp or sharp cheddar cheese.) |
2 large eggs |
1 1/4 cups milk (i use 2%) |
1/2 teaspoon salt |
1/4 teaspoon paprika |
1/8 teaspoon mustard powder |
1/8 teaspoon cayenne pepper |
Directions:
1. Preheat oven to 325 degrees.
2. Butter a 7-inch x 11=inch baking dish.
3. (Glass or Pyrex) Layer one-third of the macaroni in the bottom of the dish.
4. Sprinkle one-third of cheese over the macaroni.
5. Make two more macaroni/cheese layers.
6. Beat eggs well; add milk, salt, and spices and mix thoroughly.
7. Pour egg mixture evenly over layered macaroni and cheese.
8. Bake 40 minutes or until cheese is melted and slightly crisp.
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