Name: Mac and Cheese
Ingredients: 1 lb Pasta (we use anything that's on sale - shape doesn't matter too much - acine de pepe might be a little small, though......); 2 cn Fat free evaporated milk ( comes to a bit shy of 3 cups liquid); 3 c Shredded cheese - if you use ricotta reduce the liquid by ~ 1/2 cup; 2 Eggs; 1/2 c Melted butter (or a little more if your cholesterol is good); Salt to taste

The proper understanding of everything in life begins with God. No one will ever understand the necessity of conversion who does not know why God created us. He created us 'in His image' so that we would image forth his glory in the world. We were made to be prisms refracting the light of God's glory into all of life. Why God should want to give us a share in shining with His glory is a great mystery. Call it grace or mercy or love – it is an unspeakable wonder. Once we were not. Then we existed – for the glory of God!

John Piper

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			1	Servings

INGREDIENTS

1	lb	Pasta (we use anything that's on sale – shape doesn't matter too much – acine de pepe might be a little small, though……)
2	cn	Fat free evaporated milk ( comes to a bit shy of 3 cups liquid)
3	c	Shredded cheese – if you use ricotta reduce the liquid by ~ 1/2 cup
2		Eggs
1/2	c	Melted butter (or a little more if your cholesterol is good)
		Salt to taste

INSTRUCTIONS

Mix all liquids together in a large measuring cup (the easier to pour
with!). Grease a 2-3 quart bowl and line with half the pasta, then half the
cheese, the other half of the pasta then the other half of the cheese. Pour
liquid over top and bake at 350 till firm. Should be 30 - 45 minutes
depending on your oven.
We finally got this right last night and I just couldn't contain my
excitement.
Hope eveyone who likes this consistency enjoys the recipe. The fat free
evaporated milk is really fine to use - we did ours last night with jack
and cheddar and it was almost too rich - you could easily get away with
using less butter also if desired.
Posted to EAT-L Digest 02 Mar 97 by "Goffigon, Lucia"
<Goffigon.Lucia@MGH.HARVARD.EDU> on Mar 3, 1997.

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