| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | c | Macaroni |
| 3/4 | Stick margarine | |
| 2 | Eggs | |
| 1/2 | cn | (or more) evaporated milk |
| sm | Pieces of cheese (5 to 6 slices) or as much velveeta as you like | |
| Additional slices of cheese |
INSTRUCTIONS
TOPPING Bake at 350 degrees for about 30 to 45 minutes (will be juicy). Don't over-cook. It firms up when cooling. (We have this every holiday--Christmas, Thanksgiving, etc. It's not your run of the mill macaroni) 2 cups macaroni - cook in salted water till tender; drain only enough water so that noodles are barely covered. Add 3/4 stick margarine. Beat 2 eggs in 1/2 can or more of evaporated milk and add to mixture. Pour in casserole. Add small pieces of cheese (5 to 6 slices) or as much velveeta as you like, and stir. Top with additional slices of cheese. Bake at 350 degrees for about 30 to 45 minutes (will be juicy). Don't over-cook. It firms up when cooling. Posted to bakery-shoppe digest V1 Number 027 by [email protected] on Apr 14, 1997
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