| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
6 |
Servings |
INGREDIENTS
| 1 1/2 |
ts |
Salt |
| 4 |
c |
Water |
| 1 1/2 |
c |
Uncooked macaroni |
| 1/2 |
c |
Shredded cheddar cheese |
| 1/2 |
c |
Shredded process cheese or Cheese Whiz |
| 2 |
|
Eggs; beaten |
| 2 |
c |
Milk |
| 1 |
ts |
Finely chopped onion {optional} |
INSTRUCTIONS
Add 1 teaspoon salt to water; bring to a boil. Add macaroni. Cook
uncovered, stirring occasionally, until almost tender; about 6 minutes.
Drain. Preheat oven to 350 F. Grease 1 1/2 quart casserole. Cover bottom of
casserole with half the macaroni .Combine cheeses; sprinkle half of mixture
over macaroni in casserole, repeat layers. Combine eggs with milk, onions,
1/2 tsp. salt and pepper. Pour over macaroni and cheese or corn flake
crumbs. Set casserole in a pas of hot water. Bake 45 minutes to 1 hour,
until browned and almost set in center. Let cool 10 minutes before serving
to allow mixture to set. Yields 6 servings
Posted to EAT-L Digest by Philip & Doreen Hebert
<pdhebert@MB.SYMPATICO.CA> on Jan 18, 1998
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