| 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 belville@athena.mit.edu (Sharon
Belville) on 1993p, .
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