Macaroni and cheese #1
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Elbow macaroni (3/4 box) |
| 2 | larges | Eggs |
| 3 | tablespoons | Butter or margarine; unsalted |
| 1½ | cup | Milk |
| 8 | ounces | Cheddar cheese; grated (about 2 cups) |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Black pepper; freshly ground |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Yellow food coloring; optional |
Directions
From: Wayne Pridgen <pridgen@...> Date: Thu, 16 May 1996 20:41:44 -465800 Recipe by: Sylvia Woods
1. Preheat the oven to 375 degree F. Cook the macaroni in a large pot of boiling salted water until tender but not mushy, about 8 minutes. Drain it very well and transfer it to a large mixing bowl.
2. Mix the macaroni with the remaining ingredients, reserving about ¼ cup each of the milk and the cheese. Transfer to an 11-inch oval baking dish.
Pour the reserved milk over the top and sprinkle with the reserved cheese.
3. Bake until the top crust is golden brown and the casserole is bubbling, about 25 minutes. Serve hot.
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