Sunday, November 20, 2011


5 cups cooked elbow macaroni (approx 4 cups uncooked)
4 Tbsp butter
2 eggs
1/2 tsp salt
1/2 tsp pepper
3 cups whole milk (low fat milk alters the texture!)
2 cups shredded sharp cheddar cheese
4 cups shredded cheddar cheese

Boil your macaroni according to package instructions. Do not overcook it. Drain macaroni in strainer.
Place macaroni, butter, salt, pepper, 1 cup sharp cheese, cheddar cheese in casserole dish.
Mix eggs and milk in a bowl and then gently stir into mixture. Sprinkle with paprika
Cover everything with aluminum foil and cook for 45 minutes at 350 degrees.
Uncover and add extra cup of sharp cheddar cheese across the top. Bake uncovered until it turn golden brown about 15 minutes.

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