Macaroni and Cheese Bake

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2 cups macaroni, uncooked
2 cups milk
2 lg. eggs
4 – 6 cups cheddar cheese, shredded
1/8 tsp. salt
1/8 tsp. nutmeg
5 pats butter
Preheat oven to 350°; reserve 3/4 - 1 cup cheese; lightly grease 3‑quart casserole.

Cook macaroni in boiling, lightly‑salted water for 10 – 15 minutes or until al dente; drain; do not rinse.

Layer 1/3 of the cheese on the bottom of the casserole. Top with 1/3 of the macaroni and repeat twice. Mix together milk and eggs until smooth; pour over macaroni to cover. If need be, add more milk, using one egg for each cup of milk.

Stir ingredients in casserole until well mixed; be sure all the macaroni is covered in liquid. Top with reserved cheese.

Place a pat of butter in all four corners of the casserole and one pat in the center; sprinkle top with nutmeg. Bake on center rack of oven for 60 minutes or until knife inserted in center comes out clean.

About 12 cups : Sophia Sublett Martin

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