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