Retta's macaroni and cheese

Yield: 1 Servings

Measure Ingredient
2 cups Macaroni
¾ \N Stick margarine
2 \N Eggs
½ can (or more) evaporated milk
\N small Pieces of cheese (5 to 6 slices) or as much velveeta as you like
\N \N Additional slices of cheese

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 ¾ stick margarine. Beat 2 eggs in ½ 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 piggy@... on Apr 14, 1997

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