Baked Macaroni & Cheese
1 1/2 cups of elbow macaroni
1 to 2 cups of shredded sharp natural Cheddar cheese
1 to 2 cups of shredded processed Cheddar cheese
2 eggs, beaten
2 cups of milk
1 teaspoon of finely chopped onion
1/2 teaspoon of salt
1/4 teaspoon of white pepper
1/4 cup of cornflake crumbs
Cook macaroni in boiling, salted water until almost tender following
package instructions; drain.
Preheat oven to 350ºF.
Grease 1 1/2 quart casserole dish. Cover bottom of dish with half the
macaroni. Combine cheeses; sprinkle half of cheese mixture over macaroni
in casserole. Repeat layers.
Combine eggs with milk, onion, salt, and pepper. Pour over macaroni and
cheese. Sprinkle top with cornflake crumbs. Set casserole in pan of hot
water.
Bake for 45 minutes to 1 hour, until browned and almost set in center.
Remove from oven and let cool for 10 minutes before serving. Serves 6 |
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