My Mom's Baked Mac & Cheese |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This is the kind of custardy mac and cheese that you slice into blocks. It's absolutely perfect comfort food. It's a flexible recipe - I've given measurements here to get you started, but basically you can just look at whatever size dish you have, and go from there. Enjoy! Ingredients:
12 ounces whole wheat pasta (i use the spiral shape) |
1 1/2 cups shredded cheddar cheese, plus extra for topping (or whatever kind you want) |
6 eggs |
3 cups skim milk (or whole, soy, whatever) |
3/4 teaspoon salt |
1/2 teaspoon paprika, plus extra for topping |
pepper |
dry mustard (optional) |
1/2 cup crushed chex cereal (or other breakfast cereal) |
1/4 tablespoon butter |
Directions:
1. Preheat the oven to 400 degrees.
2. Cook the pasta.
3. While the pasta is cooking, grate the cheese (if it's not already grated) and set aside.
4. Beat the eggs in a separate bowl. Add the milk, salt, paprika, pepper, and dry mustard (if using) to the beaten eggs.
5. By now the pasta should be done. In an ovenproof dish, layer the pasta with the grated cheese. Do however many layers you have room for. Finish with cheese on top.
6. Pour the egg/milk/etc. mixture over the pasta/cheese layers.
7. For the topping, sprinkle the crushed cereal on top, along with some more grated cheese. Dot with the butter, and sprinkle with paprika.
8. Bake for 40-45 minutes, or until the custard is set (i.e., not liquid). Baking time can vary widely depending on how deep your pan is - with a shallow pan, you might want to check it after 20 minutes or so.
9. To improvise the quantity you want, just layer however much pasta and cheese will fit into your pan. Then pour however much liquid it takes to almost cover it (you don't want it quite covered), using a ratio of 2 eggs for every cup of milk. Finish with the topping.
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