| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | Box, 1 lb of elbow | |
| macaroni cook according | ||
| to | ||
| package directions | ||
| Margarine/butter | ||
| Sharp cheddar cheese | ||
| Salt | ||
| Pepper |
INSTRUCTIONS
This is my family's favorite. My dad taught my mom how to make it right after they got married, and he hasn't been back in the kitchen since (except to sharpen knives!). In a 2-quart casserole (I usually grease it, but I'm not sure that's necessary), layer cooked macaroni, dabs of butter/cheese, and salt and pepper. You should be able to do about 3-4 layers. After the top layer of butter/cheese/salt/pepper, beat ONE EGG (or two if you like) in a 2-cup measuring cup, then add MILK to make 2 cups. Beat together and pour over macaroni. Pour more milk in to fill almost to top of macaroni. Crumble a cracker (I usually use Ritz or Townhouse, but Saltine or anything else would be fine) or sprinkle breadcrumbs over the top. Bake at 375 for 45 minutes. Posted to rec.food.recipes by [email protected] (Sharon Belville) on 1993p, .
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