Retta's macaroni and cheese
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Macaroni |
| ¾ | Stick margarine | |
| 2 | Eggs | |
| ½ | can | (or more) evaporated milk |
| small | Pieces of cheese (5 to 6 slices) or as much velveeta as you like | |
| Additional slices of cheese | ||
Directions
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