Baked macaroni & cheese

Yield: 1 servings

Measure Ingredient
2 pounds Bag of elbow macaroni, cooked butter or margarine
2 \N Eggs, well beaten can of evaporated milk (or whole milk)
8 ounces *each* of medium cheddar, monterey jack, and colby, grated

In 9x13" pan, spray with Pam. Spread half of cooked macaroni in pan.

Sprinkle half of each cheese on top, using monterey jack in middle.

Dot with butter, and pour half of egg on top. Pour evaporated milk on top (maybe about ¼ - scant ½ of can). Repeat.

Bake at 350-375F until cooked throughout, and top is brownish.

Very rich, but delish. Freezes well.

From: Nancy Bird Date: Fri 11 Ma Submitted By DALE SHIPP On 03-07-95

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