This recipe makes enough to serve 6-8 hardy portions. It is NOT heart smart or low cal.
This is a once in a while comfort food treat.
Even though the recipe calls for 12 oz of cheese, I usually end up using more because I like a very rich dish.
1 Lb Elbow Macaroni
12 oz Shredded extra sharp Cheddar cheese
1 stick Butter (8 Tbsp)
2½ C Milk
½ C Your favorite bread crumbs (I like panko or Italian)
Pepper and Salt to taste
Bring a large pot of water to a boil. Salt the water using about 2 Tsp salt (I like sea salt).
When the water comes to a boil, add the macaroni, stir and reduce the heat to medium high.
Cook 7-8 minutes (al dente). High altitude kitchens may need to cook the macaroni an extra minute or two.
Drain the cooked macaroni.
Spoon 1/3 of the cooked mac into a greased 9X13” pan.
Dot with butter, sprinkle with pepper and salt, and 1/3 of the cheese. Continue layering the ingredients.
Mix the milk and eggs together with a wire whip. Pour over the mac and cheese. Add a little more milk if necessary to bring the milk up to just below the top of the layers. Sprinkle with bread crumbs.
Bake for 45 minutes to 1 hour, until filling is set and top is browned.
I have, at times, added onion powder, Worcestershire sauce, and mustard to the recipe, but this is the recipe I grew up with and still love.
Bake at 350º for 45 minutes to 1 hour until the filling is set and the top is browned.